Chromatography
Chromatography
Reference
There are many methods which have been used to obtain and identify
the substances in the high state of purity
Those methods worked quite satisfactorily in many cases but great
amount of difficulty was realised with the compounds which had the
composition of the individual components of very similar physical and
chemical properties. Chromatography plays a very important and
significant role in solving all such problems. The complicated separations
are achieved very rapidly and efficiently by chromatography. This method
is fruitful and common by this time chromatography has been used in
almost every type of compounds and fields. Medicine, biology, art and
painting and even intelligence department have used this method to
their greatest advantage.
History
Chromatography (Greek : Khromatos – Colour and graphos wtiting) a relatively new
separation technique , was discovered by Dr.Michael Tswett (1906) in Warsaw for the
separation of complex mixtures by the process of adsorption .The earliest work in the
field of chromatography dates back to 1855 when Friedrich Runges obtained a coloured
chromatogram by impregnating a filter paper with ferric sulphate, drying and adding a
drop of potassium ferrocyanide solution
CLASSIFICATION OF CHROMATOGRAPHIC METHOD
In organic chemistry:
(i) Separationof lipids:Lipids range from hydrocarbons and
wax esters to highly polar sugar of phosphoric acid
conataining glycol and phospholipids.The polar head
group interact with a polar stationary phase
Pharmaceutical Applications
1. To control drug stability.
2. Tablet dissolution study of pharmaceutical dosages
form.
3. Pharmaceutical quality control.
Environmental Applications
1. Detection of phenolic compounds in drinking water.
2. Bio-monitoring of pollutants.
Applications in Forensics
1. Quantification of drugs in biological samples.
2. Identification of steroids in blood, urine etc.
3. Forensic analysis of textile dyes.
4. Determination of cocaine and other drugs of abuse in
blood, urine etc.
Food and Flavour
1. Measurement of Quality of soft drinks and water.
2. Sugar analysis in fruit juices.
3. Analysis of polycyclic compounds in vegetables.
4. Preservative analysis.