Monitoring effective column temperature by using shape selectivity and hydrophobicity and the effects of mobile phase temperature

Relative changes in the hydrophobicity and shape selectivity of standard analytes are shown to be a valuable method to monitor the reproducibility of the effective temperature experienced by the analytes in a chromatographic column in different ovens. Significant differences were observed between ovens with the same nominal temperature and could be a major cause of problems encountered in transferring methods between instruments or laboratories. By using two parameters, changes due to the column temperature can be distinguished from those caused by mobile phase composition differences. In addition marked increases in column efficiency were noted as the mobile phase temperature was reduced below the column temperature in contrast to claims that thermal equilibration is essential.