Abstract：
Flash chromatography utilizing microcrystalline cellulose (MCC) stationary phases and aqueous ethanol mobile phases have shown promise for the production of food-grade oligosaccharides. The current work extends the scope of these systems by demonstrating their use for the production of food-grade maltooligosaccharide preparations enriched in high degree of polymerization (DP) components. Furthermore, it is shown herein that caution must be exercised when using these MCC-based chromatographic systems in order to avoid sensory-relevant contamination of the final oligosaccharide preparations. Such contamination, most notably off-taste, is shown to arise from impurities common to commercially available MCC that manifest under certain chromatographic scenarios. A mitigation strategy based on washing the stationary phase with appropriate aqueous-ethanol solutions (i.e., accounting for the entire mobile phase concentration range) prior to oligosaccharide fractionation is presented as a means by which to avoid contamination.
摘要：
利用微晶纤维素（MCC）固定相和乙醇水溶液流动相的快速色谱已显示出生产食品级寡糖的希望。当前的工作通过证明这些系统用于生产富含高聚合度（DP）组分的食品级麦芽寡糖制剂的用途来扩展这些系统的范围。此外，本文显示,当使用这些基于MCC的色谱系统时必须谨慎,以避免最终寡糖制剂的感官相关污染。这种污染，最值得注意的是异味，显示是由市售MCC常见的杂质引起的，这些杂质在某些色谱情况下表现出来。基于用适当的乙醇水溶液洗涤固定相的缓解策略(即，在寡糖分馏之前考虑整个流动相浓度范围）是避免污染的一种手段。
