Food Chem. 362, 130167 (2021). HPTLC of monosaccharides rhamnose, xylose, arabinose, mannose, glucose, galactose and sucrose in cladodes from Opuntia ficus-indica and Opuntia joconostle on silica gel with acetonitrile - 0.3 % ammonium hydroxide 17:3. Detection by dipping into thymol (0.2 %) and sulfuric acid (5 %) in methanol reagent, followed by heating at 95 °C for 2 min.

Planta Med. 85(2), 154-159 (2019). Two new cycloartane triterpene heterosides (cimiheraclein F and a shengmanol derivative) isolated from Actaea heracleifolia aerial parts (Ranunculaceae) were submitted to acid hydrolysis (HCl 0.4 M in methanol 60 %, 90°C, 2 h). The glycone moieties were purified and developed on TLC silica gel with ethyl acetate – chloroform – methanol – water 3:2:2:1. Detection after spraying with sulfuric acid 10 % in water and heating. The glycones were identified in both cases as L-arabinopyranose by comparison of the RF values (and of specific optical rotation) to a standard.

J. Planar Chromatogr. 33, 489-499 (2020). HPTLC of fructose (1), glucose (2) and sucrose (3) in honey on silica gel with 1-butanol-2-propanol - boric acid - water 3:5:1. Detection by spraying with 2 mL of aniline diphenylamine phosphoric acid reagent, followed by heating at 110 ºC for 10 min. The hRF values for (1) to (3) were 14, 32 and 27, respectively. Linearity was between 250 and 1250 ng/zone for (1) to (3). Intermediate precision was below 7 % (n=3). The LOD and LOQ were 22 and 67 ng for (1), 33 and 100 ng for (2) and 21 and 64 ng for (3), respectively. Average recovery was 100.7 % for (1), 101.4 % for (2) and 104.0 % for (3).

J. Planar Chromatogr. 32, 109-114 (2019). HPTLC of fructose (1), glucose (2), maltose (3), raffinose (4) and sucrose (5) in the roots of the seven Asparagus species A. adscendens, A. racemosus, A. retrofractus, A. officinalis, A. densiflorus, A. falcatus, and A. sprengeri on silica gel with propanol - ethyl acetate - water 6:3:1. Detection by spraying with a methanolic solution of diphenylamine, aniline, and ortho-phosphoric acid, followed by heating at 140 °C for 2-3 min. Quantitative determination by absorbance measurement at 600 nm. The hRF values for (1) to (5) were 55, 50, 31, 11 and 46, respectively. Linearity was between 100 and 500 ng for (1) to (5). The intermediate precision was below 2 % (n=3). The LOD and LOQ were 22 and 66 ng for (1), 13 and 40 ng for (2), 51 and 155 ng for (3), 13 and 39 ng for (4) and 76 and 229 ng for (5), respectively. Average recovery was 97.9 % for (1), 99.9 % for (2), 99.3 % for (3), 98.3 % for (4) and 97.8 % for (5).

Acta Universitatis Cibiniensis, Seria F Chemia 12, 41-48 (2009) Analysis of glucose and maltose in the digestive gland-gonad complex and hemolymph of estivated Helisoma trivolvis snails. TLC on silica gel with ethyl acetate – glacial acetic acid – methanol – water 12:3:3:2. Detection with alpha-naphtol – sulfuric acid reagent and quantitative determination by absorbance measurement at 515 nm. A significant decrease of glucose and maltose concentrations was observed after 2-5 days of estivation.

J. Chromatogr. 244, 177-182 (1982). HPTLC of malto-oligosaccharides on silica, purified with propanol - acetone - water 50:40:10, with propanol -acetone - water 45:30:25 or 50:40:10. Detection by dipping the plate into a solution of aniline-diphenylamine-acetone and 85 % phosphoric acid and heating for 15 minutes at 120 °C. Absorbance scanning at 546 nm.

Proc. Intern. Symposium on TLC with special Emphasis on OPLC, Szeged, 70 (1984). OPLC (OPTLC) of amino acids and sugars (glucose, galactose, mannose, fructose) on silica with phenol -1 % SDS - propanol - butanol - iso-butanol - acetic acid 70:28:1:2:1.5. Detection with ninhydrin reagent. Visual detection limits: for sugars: 0.05-01 mg, for amino acids 0.02-0.05 mg.

Chromatographia 28, 364-366 (1989). Description of a TLC procedure for glucose and fructose on amino-modified silica with acetonitrile - water 7:3. Detection under UV 365 nm after heating the chromatogram. Comparison of the detection limits with those obtained by spraying and dipping techniques.