2012
DOI: 10.1016/j.jpba.2012.04.033
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Characterization of currently marketed heparin products: Analysis of heparin digests by RPIP-UHPLC–QTOF-MS

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Cited by 40 publications
(37 citation statements)
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“…29,3537 Unfortunately, RPIP-LC has not been widely used because the volatile ion-pairing reagents, required in this analysis, contaminate instruments and the required mobile phase does not provide sufficient sensitivity, resolution, and mass range needed for the thorough characterization of LMWHs.…”
Section: Introductionmentioning
confidence: 99%
“…29,3537 Unfortunately, RPIP-LC has not been widely used because the volatile ion-pairing reagents, required in this analysis, contaminate instruments and the required mobile phase does not provide sufficient sensitivity, resolution, and mass range needed for the thorough characterization of LMWHs.…”
Section: Introductionmentioning
confidence: 99%
“…To circumvent complications involved in the separation and characterization of higher oligosaccharides, heparins are currently profiled in terms of their disaccharide composition, most often through analysis of exhaustive digests with a cocktail of heparinases. These digests consist mainly of unsaturated disaccharides, which are usually separated by chromatographic or electrophoretic methods and identified through comparison with authentic samples (3236). …”
Section: Introductionmentioning
confidence: 99%
“…Structural characterization of heparin species largely relies on NMR and/or LC-MS analysis, with the latter most often performed on fragments [25]. Significant advances in the analysis of heparin/heparan sulfate di- and oligosaccharides have been achieved by coupling ion-pair reversed-phase high-performance liquid chromatography (IPRP-HPLC) with electrospray ionization mass spectrometry (ESI-MS) [13,2630]. However, as with heparins, one major problem in the analysis of gs-heparins is associated with their structural microheterogeneity, which can be unravelled only through careful cleavage of their chains and identification of the generated di- and oligosaccharide fragments.…”
Section: Introductionmentioning
confidence: 99%