Inclusion Chromatography of Amino Acids on beta‐Cyclodextrin‐Polymer Gel Beds

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Abstract
The cyclodextrin‐polymer produced by cross‐linking β‐cyclodextrin in the form of regular beads proved to be well utilizable for fractionating mixtures of amino acids, especially for separating aromatic amino acids from non‐aromatic amino acids and from each other by inclusion chromatography. The relative elution volumes of natural amino acids and HETP (height equivalents of the theoretical plates) values determined on β‐cyclodextrinpolymer gel beds are given.
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