Evaluating the degree of substitution of water-insoluble acyl derivatives of hyaluronan using Raman spectroscopy: method development and comparison with gas chromatography and H-1 NMR

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F17%3A00111802" target="_blank" >RIV/00216224:14310/17:00111802 - isvavai.cz</a>
Result on the web
<a href="https://pubs.rsc.org/en/content/articlepdf/2017/ay/c6ay03067j" target="_blank" >https://pubs.rsc.org/en/content/articlepdf/2017/ay/c6ay03067j</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1039/c6ay03067j" target="_blank" >10.1039/c6ay03067j</a>

Result language
angličtina
Original language name
Evaluating the degree of substitution of water-insoluble acyl derivatives of hyaluronan using Raman spectroscopy: method development and comparison with gas chromatography and H-1 NMR
Original language description
The properties of water-insoluble acyl derivatives of hyaluronan (HA) are strongly influenced by the degree of HA substitution (DS) and, therefore, the knowledge of exact DS values is greatly needed. The DS values of polysaccharides are usually evaluated by H-1 NMR or chromatographic methods, which require sample dissolution. However, the studied HA derivatives are only soluble in mixed solvents, which is problematic especially for H-1 NMR. To avoid solubilization issues, we developed a method for evaluating the DS of HA in the solid state using Raman spectroscopy. Calibration was performed using palmitoyl-HA oligosaccharides with the DS known from their molecular weight. The evaluation of Raman data is therefore not based on correlation with another technique. The results of Raman spectroscopy and gas chromatography agreed very well, with an average relative deviation of 5.5%. Conversely, H-1 NMR significantly overestimated the DS due to the preferential dissolution of acyl groups. This problem was overcome by additional calibration. Our results show that Raman spectroscopy is a promising tool for evaluating the DS of HA acyl derivatives.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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