Rapid Analysis of Saccharides and Organic Acids:

  1. SUGAR SH1011 8C: Rapid Analysis of Common Sugars and Organic Acids

Acids, Saccharides, Phosphorylated Saccharides:

  1. LC/MS Analysis of Inositol Phosphates (VG-50 2D)
  2. LC/MS Analysis of Phosphorylated Saccharides (VT-50 2D)
  3. Unsaturated Fatty Acids (ODP-50 4D)
  4. Separation of Glucronolactone and Organic Acids (KC-811)
  5. Analysis of D-Glucuronic Acid and Glucuronolactone (KC-811)
  6. Oligogalacturonic Acids
  7. Phosphorylated Saccharides (1)
  8. Phosphorylated Saccharides (2)
  9. Phytic acid

Guidelines for Shodex Column Selection: Saccharides and Organic:

  1. Organic SEC (GPC) Columns : High Performance Analysis
  2. Column Selection : by Molecular Weight of Sample
  3. Guidelines for Shodex Column Selection : by Kinds of Saccharides
  4. Guidelines for Shodex Column Selection : by Elution Volume
  5. Explanation on Ligand Exchange Mode
  6. Column Selection

High-sensitive, High-selective Analysis of Saccharides:

  1. LC/MS Analysis of Glucose and Gluconic Acid (VG-50 2D)
  2. Analysis of 2-Aminobenzoic Acid Labeled Glucose Homopolymer (NH2P-50 4E)
  3. LC/MS Analysis of Glucose and Gluconic Acid (VG-50 2D)
  4. LC/TOF-MS Analysis of 2-Aminobenzoic Acid Labeled N-Glycan (Human IgG)
  5. Analysis of Pyridylaminated Sugar Chains
  6. Simultaneous Analysis of Hydrophilic Substances in Energy Drink with LC/MS (VG-50 2D)
  7. Simultaneous Analysis of Saccharides, Organic Acids and Amino acids with LC/MS (VG-50 2D)
  8. LC/MS/MS Analysis of Saccharides (VG-50 2D)
  9. LC/MS Analysis of Phosphorylated Saccharides (VT-50 2D)
  10. Features of HILICpak VG-50 Series (2) (Stability of Baseline using Corona Charged Aerosol Detector)
  11. Features of HILICpak VG-50 Series (1) (Recovery of Reducing Sugar)
  12. LC/TOF-MS Analysis of 2-Aminobenzoic Acid Labeled N-Glycan (Human IgG)
  13. Pyridylamino Sugar Chain Analysis
  14. Glucose
  15. Cyclodextrin in Plasma

Monosaccharides and Oligosaccharides:

  1. Analysis of Ethyl α-D-Glucoside in Sake (VG-50 4E)
  2. Analysis of Tagatose According to USP Method (SC1011)
  3. Analysis of Trehalose According to USP Method (KS-801)
  4. Analysis of Ribose According to USP Method (KS-801)
  5. Abnormal Behavior of Chromatogram of Saccharides Using a Pb Type Column for Ligand Exchange Chromatography
  6. Analysis of Aldoses (VG-50 4E)
  7. Monosaccharides and Disaccharides (5) (VG-50 4E)
  8. Analysis of Maltose Starch Powder According to Japanese Pharmaceutical Excipients Method (KS-801)
  9. Analysis of Fructose Glucose Syrup According to Japanese Pharmaceutical Excipients Method
  10. Analysis of Rare Sugar (2) (VG-50 4E)
  11. Analysis of Pinitol (SP0810)
  12. Comparison between NH2P-40 3E and its Conventional Type (NH2P-50 4E)
  13. Saccharides in Wood (3) (NH2P-50 4E)
  14. Gulose (SP0810)
  15. Saccharides in Wood (2) (SP0810)
  16. Saccharide analysis in ionic liquid (DC-613)
  17. Analysis of Trehalose (KS-801)
  18. Sugar Separation in Presence of Na salt (DC-613)
  19. Meglumine (NN-414)
  20. Heptulose Separation (KS-801)
  21. Galactinol (SC1011)
  22. Analysis of pyridylaminated (PA) monosaccharides
  23. Maltooligosaccharides, Organic Acids and Ethanol (SH1821)
  24. Analysis of Ketohexose (SP0810)
  25. Connection of Line Filter NH2P-LF
  26. Effect of Line Filter NH2P-LF (1)
  27. Effect of Line Filter NH2P-LF (2)
  28. Prevention of Anomer Separation
  29. Saccharides in Powdered Milk (NH2P-50 4E)
  30. Glucose Derivatives
  31. Extract of Wheat Rod
  32. Effect of Organic Solvent in Eluent
  33. Saccharides in Food (SC1011)
  34. Analysis of Soft Drinks (LC/MS)
  35. Monosaccharides Composing Sugar Chain
  36. Maltose and Nigerose (NH2P-50 4E)
  37. Saccharides in Wood (1) (SP0810)
  38. Palatinose in Food (SC1011)
  39. Worcester Sauce (KS-801)
  40. Yogurt: Sugar added (SP0810)
  41. Yogurt: Sugar added (NH2P-50)
  42. Roasted Sweet Potato (NH2P-50)
  43. Roasted Sweet Potato (SP0810)
  44. Soybean Flour (SP0810)
  45. Milk Coffee (NH20-50 4E)
  46. Jelly
  47. Saccharides in Bread (KS-801)
  48. Raspberry Jam
  49. Candy
  50. Lactic acid Beverage and Fermented Milk
  51. Orange and Melon (SH1011)
  52. Orange Juice (SC1011)
  53. Chocolate Cake (NH2P-50)
  54. Chocolate Cake (SZ5532)
  55. Maltose and Isomaltose (SZ5532)
  56. Saccharide Analysis Using Semi-micro Column
  57. Durability against Eluent Composition Change
  58. Effect of Polysaccharide Adsorption
  59. Effect of Sample Solvent Composition
  60. Effect of Flow Rate (SC1011)
  61. Effect of Temperature (1)
  62. Effect of Temperature (2)
  63. Calibration Curves for Saccharides (NH2P-50)
  64. Calibration Curves for Saccharides (SZ5532)
  65. Comparison of NH2P with Silica-based Amino Column (1)
  66. Comparison of NH2P with Silica-based Amino Column (2)
  67. Monosaccharides (1) (NH2P-50 4E)
  68. Monosaccharides (2) (NH2P-50 4E)
  69. Monosaccharides (3) (NH2P-50 4E)
  70. Monosaccharides and Disaccharides (1) (SP0810)
  71. Monosaccharides and Disaccharides (2) (NH2P-50 4E)
  72. Monosaccharides and Disaccharides (3)
  73. Mono-, Di- and Trisaccharides (1) (NH2P-50 4E)
  74. Mono-, Di- and Trisaccharides (2)
  75. Saccharides in Agricultural Products (SC1011)
  76. Elution Volume of Saccharides
  77. Separation of Anomers
  78. Comparison of Amino Column with Amide Column
  79. Comparison of Columns with Different Counter Ions
  80. Combination of Columns with Different Counter Ions
  81. Elution Volume of Saccharides and Sugar Alcohols
  82. Effect of Free BaseRatio of Amino Group on Plate Number
  83. Effect of Acetonitrile Concentration on Elution Time (NH2P-50)
  84. Effect of Acetonitrile Concentration on Elution Time (SZ5532)
  85. Effect of Acetonitrile Concentration on Plate Number
  86. Durability against Acidic Solvents
  87. Durability against Alkaline Solvents

Oligosaccharides:

  1. Galactooligosaccharides (2) (KS-801, NH2P-50 4E)
  2. Xylooligosaccharides (3) (SH1011)
  3. Xylooligosaccharides (2) (VN-50 4D)
  4. N-Acetylchitooligosaccharides (2) (VN-50 4D)
  5. Chitosan-Oligosaccharides (Chitooligosaccharides) (3) (VN-50 4D)
  6. Analysis of Cyclodextrins According to Japan’s Specifications and Standards for Food Additives Method (KS-802)
  7. Hydroxypropyl-β-cyclodextrin (SB-802.5 HQ)
  8. LC/MS Analysis of N-Acetylchitooligosaccharides (NH2P-40 2D)
  9. Hydrolyzed Dextran (7) (VN-50 4D by Gradient Elution)
  10. Galactooligosaccharides (VG-50 4E)
  11. Absolute Molecular Weight Determination of Heparin (LB-806M)
  12. Maltooligosaccharides (2) (VG-50 4E)
  13. Isomaltooligosaccharides (2) (VG-50 2D)
  14. Analysis of Trisaccharides (NH2P-40 3E)
  15. LC/MS Analysis of N-Acetyl-chitooligosaccharides
  16. Oligosaccharide in Soy Bean
  17. Degradation product of Cellulose with cellulose (PcCel45A) digestion
  18. Analysis of Fluctooligosaccharide Sugar Components (KS-802+KS-801)
  19. Carbohydrates of fructoologosaccharides
  20. Dietary Fiber
  21. Hydrolyzed Dextran (1)
  22. Hydrolyzed Dextran (2) (KS-802)
  23. Hydrolyzed Dextran (3) (NH2P-50 4E)
  24. Isomaltooligosaccharides (NH2P-50 4E)
  25. Hydrolyzed Dextran (5) (KS-802)
  26. Maltooligosaccharides (NH20-50 4E)
  27. N-Acetyl-Chitooligosaccharides (NH2P-50 4E)
  28. Chitosan-oligosaccharides (Chitooligosaccharides) (1) (NH2P-50 4E)
  29. Chitosan-oligosaccharides (Chitooligosaccharides) (2) (NH2P-50 4E
  30. Cyclodextrins
  31. Oligosaccharides and Sugar Alcohols (SC1821)
  32. Short-Chain Amylose (1) (NH2P-50 10E)
  33. Short-Chain Amylose (2)
  34. Hydrolyzed Starch (2)
  35. Sweetener
  36. Effect of Flow Rate (SC1211)
  37. Fructooligosaccharide Syrup (NH2P-50 4E)
  38. Starch Syrup (KS-802)

Organic Acids:

  1. Analysis of Related Compounds of Alanine and Aspartic Acid According to USP Method (SH1011)
  2. Analysis of Formic Acid in Povidone According to JP Method (KC-811)
  3. Melamine and Related Substances (VG-50 4D)
  4. Effects of Sample Load (KC-811)
  5. Post-Column Method of Organic Acids (KC-811)
  6. Effects of Acetonitrile in Eluent (1) (KC-811)
  7. Effects of Column Temperature on Elution Volume (2) (KC-811)
  8. Effects of Column Temperature on Elution Volume (1) (KC-811)
  9. Effects of Concentration of Eluent on Elution Volume (KC-811)
  10. Citric Acid in Phosphoric Acid (DE-613 + KC-811)
  11. Separation of C1 Compounds (DE-413L)
  12. LC/MS/MS Analysis of Organic Sulfonic Acids (VT-50 2D)
  13. Column Selection : By Sample Polarity
  14. Guidelines for Shodex Column Selection : Organic Acids
  15. LC/MS Analysis of Organic Acids (DE-213)
  16. Organic Acids analysis in Black-vinegar (KC-811)
  17. Acidic sample (Hydrobenzoic acids)
  18. Acidic sample (Salicylic acids) (Shodex C18-4D)
  19. Acidic sample (Benzoic, Toluic acids) (Shodex C18-4D)
  20. Saccharin, Aspartame, Benzoic Acid, Sorbic Acid (Shodex C18-4D)
  21. Cellooligosaccharides and Furfurals (SH1821)
  22. Citric Acid in Phosphoric Acid
  23. Organic Acid in Phosphoric Acid (DE-613 + KC-811)
  24. Organic Acids in Beer (KC-811)
  25. Organic Acids in Soy Sauce (KC-811)
  26. Organic Acids in Vinegar (KC-811)
  27. Organic Acids and Vitamin C in Fruit Juice (KC-811)
  28. Gluconic Acids (DE-613)
  29. Organic Acids in White Wine (KC-811)
  30. Oxalic Acid (KC-811)
  31. Organic Acids in Liquid for Permanent Wave
  32. Camphor and Benzoic Acid (NN-814)
  33. Organic Acids in Soybean Paste (KC-811)
  34. Organic Acids in Soy Sauce For Noodles (KC-811)
  35. Effect of Column Temperature (RSpak KC-811)
  36. Effect of Concentration of Eluent on Elution Volume
  37. Effect of Column Temperature on Elution Volume (1)
  38. Effect of Column Temperature on Elution Volume (2)
  39. Effect of Acetonitrile in Eluent (1)
  40. Effect of Acetonitrile in Eluent (2) (KC-811)
  41. Effects of Reversed Phase Column on Elution Volume (KC-811 + DE-613)
  42. Elution Volume of Aromatic Organic Acids (NN-814)
  43. Elution Volume of Organic Acids (RSpak NN-814)
  44. Elution Volume of Organic Acids (RSpak DE-413)
  45. Comparison of Analysis of Organic Acids with 4 Kinds of Detectors (Standards) (KC-811)
  46. Comparison of Analysis of Organic Acids with 4 Kinds of Detectors (Soy Sauce) (KC-811)
  47. Organic Acid Standards (1) (KC-811)
  48. Organic Acid Standards (2) (KC-811)
  49. Organic Acid Standards (3) (KC-811)
  50. Organic Acid Standards (4) (DE-413)
  51. Organic Acid Standards (5) (DE-213)
  52. Di-carboxylic Acids (DE-413)
  53. Analysis of Organic Acids (Eluent Containing Cyclodextrin) (KC-811)
  54. Succinic Acid and Fumaric Acid (KC-811)
  55. Effect of Flow Rate (RSpak KC-811)
  56. Effect of Injection Volume (RSpak KC-811)
  57. Effect of Sample Load (RSpak KC-811)

Others:

  1. Analysis of Chlorogenic Acid (C18M 4D)
  2. Cello-oligosaccharides and Ethanol (KS-802)
  3. Furfural and Guaiacol

Polysaccharides:

  1. Fucoidan (SB-806M HQ)
  2. SEC Analysis of Low Molecular Weight Heparin (2) (Parnaparin Sodium) (KW-803 + KW-802.5)
  3. Analysis of Guar Gum According to USP Method (SP0810)
  4. Hydroxypropyl Methylcellulose (SB-806M HQ)
  5. Guar Gum (SB-806M HQ)
  6. Absolute Molecular Weight Determination of Sodium Alginate (LB-806M)
  7. Analysis of Trisaccharides (2) (VG-50 4E)
  8. Characterization of Polymeric Excipients by SEC-IR (SB-806M HQ)
  9. Chitosan
  10. Hydroxyethyl cellulose(1) SB-806M HQ
  11. Pullulan and Oligosaccharides
  12. Pullulan, Saccharides and Ethanol
  13. Heparin (1) (SB-804 HQ)
  14. Heparin (2) (SB-806M HQ)
  15. Glycogen (1) (KS-806)
  16. Glycogen (2) (SB-806M HQ)
  17. Preparation of CS-Gulcan in Coix Seed
  18. Inulin (1) (KS-806)
  19. Inulin (2) (SB-806M HQ)
  20. Mucin (SB-806M HQ)
  21. Pectin (SB-806M HQ)
  22. Sodium Alginate (SB-806M HQ)
  23. Carrageenan (SB-806M HQ)
  24. Keratan Sulfate (SB-806M HQ)
  25. Hydrolyzed Starch (1)
  26. Calibration Curves for KS-800 Series (Aqueous Eluent: Pullulan)
  27. Calibration Curves for KS-800 Series (Column Combination)
  28. Amylose
  29. Carboxymethylcellulose (1)
  30. Carboxymethylcellulose (2)
  31. Hyaluronic Acid (1) (SB-805 HQ)
  32. Hyaluronic Acid (2) (SB-806M HQ)
  33. Hyaluronic Acid (4) (SB-807 HQ)
  34. Corn Starch (1) (Aqueous Eluent) (SB-806 HQ)
  35. Corn Starch (2) (DMSO/DMF Eluent) (SB-806 HQ)
  36. Chondroitin Sulfate A (KS-804)
  37. Chondroitin Sulfate (KS-804 + KS-801)
  38. Chondroitin Sulfate (SB-806M HQ)

Saccharides:

  1. SEC Analysis of Low Molecular Weight Heparin (1) (Dalteparin Sodium) (KW-803 + KW-802.5)
  2. Simultaneous Analysis of Lactose, Epilactose, and Lactulose (VG-50 4E)
  3. Analysis of Cyanobacterial Glycogen Using SEC Column (SB-806M HQ)
  4. Analysis of Mannitol According to Pharmacopeia Method (SC1011-7F)
  5. Features of HILICpak VG-50 Series (Recovery of Reducing Sugar)
  6. Separation of N-acetylneuraminic Acid and N-glycolyneuraminic Acid

Saccharides and Organic Acids:

  1. Analysis of Mogroside V in Momordica Grosvenori (NH2P-50 4E)
  2. Elution Volume of Saccharides and Organic Acids
  3. Saccharides and Organic Acids (1) (SH1011)
  4. Saccharides and Organic Acids (2) (SC1011)
  5. Lactic Acid and Acrylic Acid (DE-413)
  6. Calibration Curve for Saccharides and Organic Acids (SH1011)
  7. Soft Drink (SH1011)
  8. Analysis of Saccharides and Organic Acids (RI and UV Detector)
  9. Fermentation By-products (Model Solution)

Saccharides and Sweetning agents(Additives for Foods):

  1. Analysis of Preservatives According to Analytical Methods of Food Additives (2) (C18P 4E)
  2. Analysis of Preservatives According to Analytical Methods of Food Additives (1) (C18P 4E)
  3. Simultaneous Analysis of Saccharides and Sweeteners in Yogurt Drink (NH2P-40 2D)
  4. Simultaneous Analysis of Sweeteners and Amino Acids in Energy Drink (NH2P-40 2D)
  5. LC/MS Analysis of Various Sweeteners (NH2P-40 2D)
  6. LC/MS Analysis of Various Steviol Glycosides (NH2P-40 2D)
  7. Preservatives (ODP-50 4D)
  8. Xylenols (DS-413)
  9. Preservatives (DS-413)
  10. Analysis of Acesulfame K and Sucralose
  11. Paraben (Shodex C18-4D)
  12. Phenolic antioxidant (Shodex C18-4D)
  13. Organic acids (Shodex C18-4D)
  14. Saccharine, Aspartame, Benzoic acid, and Sorbic acid (Shodex C18-4D)
  15. Effect of Eluent pH on Analysis Result
  16. Benzoates
  17. Alkylbenzenes (1) (DS-613)
  18. Alkylbenzenes (2) (DS-613)
  19. Alkylbenzenes (4) (DE-413)
  20. Polycyclic Aromatic Hydrocarbons
  21. Phenols (2) (DE-413)
  22. Chlorobenzenes
  23. Iodobenzene Diacetate
  24. Anilines
  25. Perylene
  26. Durability of ODP Column with Alkaline Eluent
  27. Phenylenediamines
  28. Preservatives (1) (DS-613)
  29. Preservatives (2) (DE-613)
  30. Preservatives (4) (DE-413)
  31. Acesulfame K
  32. Sucralose
  33. Food Yellow No.4 (Tartrazine)

Saccharides, Sugar Alcohols, Aminosugars and Amino Acids.:

  1. Separation of Taurine and Inositol (NH2P-50 4E)
  2. Saccharides and Amino Acids (3) (KS-801)
  3. LC/MS/MS Analysis of Meglumine (VC-50 2D)
  4. Analysis of Hydrogenated Maltose Starch Syrup According to Japanese Pharmaceutical Excipients Method (KS-801)
  5. Separation of myo-Inositol and D-chiro-Inositol (SZ5532)
  6. Sake (Japanese Rice Wine) (KC-811)
  7. Analysis of Xylitol According to USP Method (SP0810)
  8. The comparison between NH2P-40 3E and its conventional type (NH2P-50 4E)
  9. Sugar analysis using a corona charged aerosol detector
  10. Sake (Japanese Rice Wine) (SC1211)
  11. Saccharides and Sugar Alcohols (1) (SZ5532)
  12. Saccharides and Sugar Alcohols (2) (SP0810)
  13. Saccharides and Sugar Alcohols (3) (SP0810)
  14. Saccharides and Sugar Alcohols (4) (SC1011)
  15. Saccharides and Sugar Alcohols (5) (SZ5532)
  16. Saccharides and Sugar Alcohols (6) (NH2P-50)
  17. Saccharides and Sugar Alcohols (7) NH2P, LC/MS
  18. Amino Sugars (SB-802.5 HQ)
  19. Saccharides and Amino Sugars (1) (SP0810)
  20. Saccharides and Amino Sugars (2) (NH2P-50 4E)
  21. Saccharides and Amino Acids (1) (SC1011)
  22. Saccharides and Amino Acids (2) (SC1211)
  23. Mannitol (MN-431)
  24. Palatinit (Isomalt)
  25. Xylitol in Confectionery (NH2P-50 4E)
  26. Soft Drink Containing Erythritol (NH2P-50 4E)
  27. Apple Juice (NH2P-50)
  28. Apple Juice (SC1011)
  29. Effect of Acetonitrile Concentration
  30. Sugar Alcohols (1) (SC1211)
  31. Sugar Alcohols (2) (NH2P-50)
  32. Sugar Alcohols (3) (KS-801)