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Updated: Jun 26, 2026

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Published on: May 11, 2017
Activated aluminum oxide selectively retaining long chain n-alkanes. Part I, description of the retention properties
Katell Fiselier1, Dennis Fiorini, Koni Grob
1Official Food Control Authority of the Canton of Zurich, P.O. Box, CH-8032 Zurich, Switzerland.
Abstract:
Aluminum oxide activated by heating to 350-400 degrees C retains n-alkanes with more than about 20 carbon atoms, whereas iso-alkanes largely pass the column non-retained. Retention of n-alkanes is strong with n-pentane or n-hexane as mobile phase, but weak or negligible with cyclohexane or iso-octane. It is strongly reduced with increasing column temperature. Even small amounts of polar components, such as modifiers or impurities in the mobile phase, cause the retention of n-alkanes to irreversibly collapse. Since n-alkanes are not more polar than iso-alkanes and long chain n-alkanes not more polar than those of shorter chains, retention by a mechanism based on steric properties is assumed. The sensitivity to deactivation by polar components indicates that polar components and n-alkanes are retained by the same sites. The capacity for retaining n-alkanes is low, with the effect that the retention of n-alkanes depends on the load with retained paraffins. These retention properties are useful for the pre-separation of hydrocarbons in the context of the analysis of mineral oil paraffins in foodstuffs and tissue, where plant n-alkanes, typically ranging from C(23) to C(33), may severely disturb the analysis (subject of Part II).
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