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Determination of the Degree of Substitution of Cationic Guar Gum by Headspace-Based Gas Chromatography during Its Synthesis.

Authors :
Wan X
Guo C
Feng J
Yu T
Chai XS
Chen G
Xie WQ
Source :
Journal of agricultural and food chemistry [J Agric Food Chem] 2017 Aug 16; Vol. 65 (32), pp. 7012-7016. Date of Electronic Publication: 2017 Aug 08.
Publication Year :
2017

Abstract

This study reports on a headspace-based gas chromatography (HS-GC) technique for determining the degree of substitution (DS) of cationic guar gum during the synthesis process. The method is based on the determination of 2,3-epoxypropyltrimethylammonium chloride in the process medium. After a modest pretreatment procedure, the sample was added to a headspace vial containing bicarbonate solution for measurement of evolved CO <subscript>2</subscript> by HS-GC. The results showed that the method had a good precision (relative standard deviation of <3.60%) and accuracy for the 2,3-epoxypropyltrimethylammonium chloride measurement, with recoveries in the range of 96-102%, matching with the data obtained by a reference method, and were within 12% of the values obtained by the more arduous Kjeldahl method for the calculated DS of cationic guar gum. The HS-GC method requires only a small volume of sample and, thus, is suitable for determining the DS of cationic guar gum in laboratory-scale process-related applications.

Details

Language :
English
ISSN :
1520-5118
Volume :
65
Issue :
32
Database :
MEDLINE
Journal :
Journal of agricultural and food chemistry
Publication Type :
Academic Journal
Accession number :
28749661
Full Text :
https://doi.org/10.1021/acs.jafc.7b03144