The term chromatography refers a set of laboratory procedures used in the separation of mixtures. Chromatography can be especially useful in viral processing, which aims to stop the viruses in a specific sample from infecting the desired product. There are two most widely used methods of viral processing: viral removal and viral inactivation. Viral removal is a method where all the viruses are simply removed from a specific sample completely. The second method typically allows some viruses to remain in the final product, but alters the viruses to become non-infective.
Some of the common viruses removed by viral removal and viral inactivation are HIV-1 and HIV2, hepatitis A, B, and, C, and various parvoviruses. There are some cases, however, where the virus itself is the desired product of the process, as in the case of HIV research. In many cases, researchers are trying to extract the viruses from the blood samples for study, but not specifically for blood purification. These viral processing techniques are also commonly used to remove particles produced as a result of a viral infection.
Chromatography is especially useful in removing viruses, as well as purifying the protein present in the samples. Chromatographic techniques are also effective against all types of viruses, but the level of the removal of the virus is typically dependent on the column composition and the reagents used in the process. The effectiveness of chromatographic processes can vary greatly between different types of viruses, and this efficiency can change based on the buffer used in the process. One of the most common concerns in chromatographic processes in viral processing is the sanitation between batches whenever these processes are performed.
This category contains scientific information on chromatography in viral processing, which aims to stop the viruses in a specific sample from infecting the desired product.
Jankowski K., 1980: Fluorination of nucleosides by mass spectrometry. European Journal Of Mass Spectrometry In Biochemistry Medicine & Environmental Research: 129-134 The fluorination of uridine nucleosides was studied using gas chromatography-mass spectrometry of trimethylsilyl derivatives. The major compound of the catalytic (AlCl3) or noncatalytic reactions is 2′-fluoro-2′-deoxyuridine.
Mcgill L.A., 1981: Floral hop aroma in beer. Journal Of Agricultural & Food Chemistry: 1265-1269 Four beers were analyzed by gas chromatography-mass spectrometry for hop-derived compounds. Two were commercial American beers, one brewed with 60% Cascade and 40% Cluster hops and the 2nd with a mixture of European hop varieties. The other 2 beers were [...]
Pellmyr O., 1987: Floral fragrances in cimicifuga chemical polymorphism and incipient speciation in cimicifuga simplex. Biochemical Systematics & Ecology: 441-444 Floral fragrances in four species of Cimicifuga (Ranunculaceae) were collected by sorption and analyzed by gas chromatography-mass spectrometry. One pollination morph in C. simplex was found to contain three benzenoid compounds absent in the two [...]
Hajslova, J.; Velisek, J.; Davidek, J.; Kubelka, V., 1980: Flavor significant compounds in yeast auto lysate gistex x ii powder neutral and basic fractions. Nahrung 24(9): 875-882 Flavor properties of the individual fractions of aroma concentrate isolated from yeast autolysate Gistex X-Ii Powder were organoleptically evaluated. Using coupled gas chromatography-mass spectrometry, some volatile substances in [...]
Nykanen, I.; Nykanen, L., 1986: Flavor composition of lemon balm melissa officinalis l. cultivated in finland. Lebensmittel Wissenschaft and Technologie 19(6): 482-485 The essential oils of a lemon balm of German origin and two lemon balms cultivated in Finland were analysed using gas chromatography and mass spectrometry. One of the Finnish lemon balm oils comprised [...]
Tabei H., 1983: Flavor components of miso basic fraction. Agricultural & Biological Chemistry: 1487-1492 Basic flavor components were isolated from various types of miso and determined qualitatively and quantitatively by gas chromatography and mass spectrometry; 12 pyrazines, 3 pyridines, N-methylpyrrolidone, 2-acethylpyrrole and benzothiazole were identified. All but tetramethylpyrazine were not reported previously for their presence [...]
Watanabe M., 1981: Flavor characteristics of the must and wine from grape cultivar koshu. Journal Of The Japanese Society For Horticultural Science: 400-407 To clarify the flavor characteristics of ‘Koshu’ grape, volatile components from the must were identified by gas chromatography and coupled gas chromatography-mass spectrometry. The relation between volatiles, especially terpenic constituents, of the [...]
Labows J.N., 1986: Flavor chemistry of cashew anacardium occidentale apple juice. Journal Of Agricultural & Food Chemistry: 923-927 The volatile constituents of commercially processed and unprocessed cashew apple juice were analyzed by headspace concentration gas chromatography-mass spectrometry. Specific analyses of sulfur-containing compounds were also performed. The major components were esters. However, alcohols, aldehydes, ketones, acids, [...]
Schamp N., 1979: Flavor analysis of quince cydonia vulgaris. Journal Of Agricultural & Food Chemistry: 872-876 Quince (C. vulgaris) essential oils were obtained by steam distillation and by headspace condensation and studied by a combination of capillary gas chromatography and mass spectrometry. In the quince oil obtained by steam distillation and subsequent continuous ether extraction, [...]
Curtius A.J., 1982: Flameless atomic absorption determination of barium in natural waters using the technique of standard additions. Mikrochimica Acta: 441-448 A simple method for the determination of Ba in natural waters by flameless atomic absorption spectrometry using the carbon rod was proposed. Ba in highly salted waters was previously separated from the interfering ions [...]