超高效液相色谱-电喷雾串联质谱法直接测定黄酒和葡萄酒中氨基甲酸乙酯

建立了超高效液相色谱-电喷雾串联质谱(UPLC-ESI-MS/MS)直接测定黄酒和葡萄酒中氨基甲酸乙酯含量的方法。黄酒和葡萄酒样品经蒸馏水简单稀释后,过0.22 μm微孔滤膜,直接进行UPLC-MS/MS分析检测。以Waters Acquity UPLCTMBEH C18色谱柱为分析柱,乙腈和0.1%(v/v)乙酸水溶液为流动相,采用电喷雾正离子(ESI+)模式电离,多反应监测(MRM)模式检测,以氨基甲酸丁酯(BC)作为内标进行定量。结果表明: 方法在2～500 μg/L的范围内线性关系良好(相关系数大于0.995),其对黄酒和葡萄酒的检出限为1.7 μg/L,定量限为5.0 μg/L,可达到黄酒和葡萄酒中氨基甲酸乙酯的检测要求。当添加水平为10、20和100 μg/L时,黄酒和葡萄酒中待测组分的回收率为90%～102%,日内精密度(n=6)为0.8%～4.5%,日间精密度(n=6)为1.4%～5.6%。该方法样品处理简单,前处理过程不使用有机溶剂,测定快速、准确,灵敏度高,非常适合黄酒和葡萄酒中氨基甲酸乙酯的快速检测和定量分析。     

Identification of compounds in wine by HPLC-tandem mass spectrometry

In this work several compounds were detected in wines by HPLC-tandem mass spectrometry. In particular cinnamic and benzoic acids, tyrosol, apigenin-7-glucoside and luteolin-7-glucoside were identified and quantified in Italian wines. Red wines show bigger amount of cinnamic and benzoic acids than white wines. tyrosol is in bigger amount with respect to two flavones: luteolin-7-glucoside and apigenin-7-glucoside. These last two flavones are only in some wine, but it can be important to detect the presence of different substances in small amount to be able to characterize a wine.     

超快速液相色谱-串联质谱法测定黄酒和葡萄酒中山梨酸等9种防腐剂和甜味剂

建立了一种专属、灵敏的同时测定黄酒和葡萄酒中安赛蜜、糖精、甜蜜素、阿斯巴甜、苯甲酸、山梨酸、甜菊糖苷、纽甜和脱氢乙酸等9种防腐剂和甜味剂的超快速液相色谱-串联质谱(UFLC-MS/MS)分析方法。不同类型的黄酒和葡萄酒经纯水稀释后,以乙腈和0.01%三氟乙酸-2.5 mmol/L乙酸铵水溶液为流动相,采用梯度洗脱方式在Shim-pack XR-ODSII色谱柱(100 mm×2.0 mm, 2.2 μm)上进行分离,以电喷雾负离子多反应监测(MRM)模式进行质谱分析。实验表明,9种防腐剂和甜味剂在检测范围内均具有良好的线性关系(r2＞0.998);方法的检出限(以信噪比大于3计)为0.03～15.0 μg/L,定量限(以信噪比大于10计)为0.1～50.0 μg/L;在黄酒中的回收率为96.2%～100.5%,相对标准偏差(RSDs)为0.6%～5.4%;在葡萄酒中的回收率为96.0%～104.0%, RSDs为0.7%～4.8%。同时研究了这9种防腐剂和甜味剂的二级质谱特征,阐释了其二级质谱裂解途径。本方法灵敏度高、重现性好、分析速度快,可用于黄酒和葡萄酒中防腐剂和甜味剂的快速确证检测。     

Fast profiling of anthocyanins in wine by desorption nano-electrospray ionization mass spectrometry

Desorption electrospray ionization (DESI) mass spectrometry appears to be a useful technique applicable in different areas (e.g. analysis of pharmaceuticals, identification of biologically active compounds in tissues, imaging mass spectrometry). Its modification termed desorption nano-electrospray (nano-DESI) was tested for analysis of anthocyanins. Acidifying of samples and acidic spray liquid (methanol:water = 75:25 with 0.2% HCOOH) were essential for obtaining good quality spectra. Profiles of main anthocyanins in wine samples, two vintages (2005 and 2007) of three cultivars (Alibernet, Neronet and Rubinet), were successfully acquired. They were in agreement with results of LC/MS experiments (anthocyanins isolated by solid phase extraction were separated by μ-HPLC with gradient elution and detected by ESI-MS). Nano-DESI-MS data also allowed to determine ratio of two cultivars (Neronet and Rubinet) in their mixture and to detect coloring of wine by tenturier or elderberry extract. Detection of main anthocyanins in slices of wine grape, chokeberries and elderberries or in a wine stain on cotton fabric is also presented.     

Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography

Solid-phase extraction (SPE) procedure on octadecylsilica (C18) was developed for accumulation of volatile compounds from grape distillates. The procedure was optimised for final analysis by capillary gas chromatography. At mass concentrations in model solutions ranging from 0.1 to 50 mg/l solid-phase extraction recoveries of all analytes ranged from 69% for 2-phenylethanol to 102% for capric acid, with RSD values from 2 to 9%. SPE recoveries of internal standards to be added in the sample solution prior to extraction, higher alcohols 2-ethyl-1-hexanol and 1-undecanol, were 97 and 93%, respectively, with RSD values of 3%. Detection limits of analyzed compounds in model solutions ranged from 0.011 mg/l for isoamyl acetate to 0.037 mg/l for caproic acid. Method efficiency was tested in relation to acetic acid content, volume fraction of ethanol and possible matrix effects. A significant influence of matrix on SPE efficiency for geraniol, cis-2-hexen-1-ol and cis-3-hexen-1-ol was detected. For the same reason, 2-phenylethanol could not be determined by developed SPE method in samples of grape distillates. The developed solid-phase extraction method was successfully applied to determine the differences in volatile compound content in different grape distillates produced by the distillation of crushed, pressed and fermented grapes.     

Recent advances of chromatography and mass spectrometry in lipidomics

Lipidomics, as a novel branch of metabolomics, which is aimed at comprehensive analysis of lipids and their biological roles with respect to health and diseases, has attracted increased attention from biological and analytical scientists. As a result of the complexity and diversity of lipids, accurate identification and efficient separation are required for lipidomics analysis. Mass spectrometry (MS) and chromatography have been extensively developed in the past few decades and hold a distinguished position in qualification and separation science. They are powerful and indispensable tools for lipidomics. Herein, we present the recent advancement of MS, chromatography, and their hyphenation technologies in lipidomics.     

质谱技术在蛋白质、多肽化学中的应用

文中介绍了几种新的质谱技术: 快原子轰击质谱(fast atom bombardment-MS, 简称FAB-MS)、串联质谱(tandem mass spectrometry, 简称MS/MS)、电喷雾电离质谱(electrospray ionization-MS, 简称ESI-MS)和基质辅助的激光解吸电离飞行时间质谱(matrix assisted laser desorption ionization time offlight MS, 简称MALDI-TOF-MS), 这几种技术的相互补充使得质谱比较有效地用于蛋白质结构测定。文中例举了几个实例说明了它们在蛋白质的分子量测定,蛋白质和多肽的纯度鉴定, 糖肽的结构测定及特殊的N-端封闭的或一般的蛋白质和多肽的顺序测定中的应用。     

Tracking juniper berry content in oils and distillates by spectral deconvolution of gas chromatography/mass spectrometry data

The complex nature of botanicals and essential oils makes it difficult to identify all of the constituents by gas chromatography/mass spectrometry (GC/MS) alone. In this paper, automated sequential, multidimensional gas chromatography/mass spectrometry (GC-GC/MS) was used to obtain a matrix-specific, retention time/mass spectrometry library of 190 juniper berry oil compounds. GC/MS analysis on stationary phases with different polarities confirmed the identities of each compound when spectral deconvolution software was used to analyze the oil. Also analyzed were distillates of juniper berry and its oil as well as gin from four different manufacturers. Findings showed the chemical content of juniper berry can be traced from starting material to final product and can be used to authenticate and differentiate brands.     

The role of mass spectrometry in organic chemistry

It is well known that mass spectrometry (MS) is a very versatile physical method which is applied to many branches of chemistry. Two main lines of development can be discerned: (i) organic chemical analysis. (ii) gas phase chemistry of organic ions. Both will be surveyed and discussed and will be followed by some speculations on future developments.     

Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

Two proanthocyanidin (PA) fractions, one (Sdp3) with the mean degree of polymerization (mDP) of 3 and the other (Sdp9) with mDP of 9, were obtained from a Vitis vinifera cv. Shiraz grape seed extract. The PA fractions were directly analyzed by electrospray ionization mass spectrometry (ES-MS) and negative ion mass spectra were recorded. The mass spectrum of Sdp3 exhibited only singly charged ions corresponding to the molecular mass of PA with a degree of polymerization (DP) up to 9 (nonamers). In contrast, Sdp9 yielded rather complex mass spectra featuring ions with single [M - H](-), double [M - 2H](2-) and triple [M - 3H](3-) charge representing the molecular masses of PAs up to a DP of 28. In addition, the degree of galloylation per procyanidin (DG) was observed to be up to 5 (pentagallates) in Sdp3 and 8 (octagallates) in the Sdp9. This is the first evidence obtained by mass spectrometry for the distribution of grape seed PAs with such a high degree of polymerization and a broad diversity of galloylation. ES-MS data together with the complementary information provided by acid hydrolysis provides a detailed picture of the composition of grape seed PAs.     

A new sensitive and selective method for analysis of ochratoxin A in grape and wine by direct liquid chromatography/surface-activated chemical ionization tandem mass spectrometry

A new sensitive and selective analytical method for the analysis of ochratoxin A (OTA) in grape and wine was developed by coupling liquid chromatography and surface activated chemical ionization and mass spectrometry with multistage fragmentation (LC/SACI-MS(3)). A high flow gradient was used to strongly reduce the matrix effect phenomenon, and the wine sample was directly injected onto the chromatographic column without sample pre-concentration or purification steps. The amount of OTA was determined for two grape extracts and the amount of OTA, percent accuracy error and percent precision error were analyzed for 15 wine samples. An excellent limit of detection of 0.02 ng/mL was achieved, and the limit of quantification was at least 20-fold lower than the maximum legal limit for OTA (2 ppb). Due to the low limit of quantification, this novel method is a potential tool for official OTA screening purposes.     

Modeling the chemistry of plasma polymerization using mass spectrometry

The goal of the project is a solvent free painting shop. The environmental technologies laboratory is developing processes of plasma etching and polymerization. Polymerized thin films are first-order corrosion protection and primer for painting. Using pure acetylene we get very nice thin films which were not bonded very well. By using air as bulk gas it is possible to polymerize, in an acetylene plasma, well bonded thin films which are stable first-order corrosion protections and good primers. UV/Vis spectroscopy shows nitrogen oxide radicals in the emission spectra of pure nitrogen and air. But nitrogen oxide is fully suppressed in the presence of acetylene. IR spectroscopy shows only C=O, CH(2) and CH(3) groups but no nitrogen species. With the aid of UV/Vis spectra and the chemistry of ozone formation it is possible to define reactive traps and steps, molecule depletion and processes of proton scavenging and proton loss. Using a numerical model it is possible to evaluate these processes and to calculate theoretical mass spectra. Adjustment of theoretical mass spectra to real measurements leads to specific channels of polymerization which are driven by radicals especially the acetyl radical. The estimated theoretical mass spectra show the specific channels of these chemical processes. It is possible to quantify these channels. This quantification represents the mass flow through this chemical system. With respect to these chemical processes it is possible to have an idea of pollutant production processes.     

实时直接分析-串联质谱法测定葡萄酒中赭曲霉毒素A

建立了葡萄酒中赭曲霉毒素A的实时直接分析-串联质谱(DART-MS/MS)方法。前处理采用乙酸乙酯提取,二甲基十八碳硅烷粉(ODS)粉分散固相萃取净化,采用DART-MS/MS检测,同位素稀释内标法定量。结果表明:在1.0、2.0、10μg/kg 3个加标水平下,回收率为88.7%~105.7%,RSD为8.5%~12.8%,定量限为0.5μg/kg。该方法具有简单、快速、灵敏度高等特点,能满足葡萄酒中赭曲霉毒素A检测的要求。     

Recent advances in the application of mass spectrometry in food-related analysis

A review is presented on recent applications of mass spectrometry (MS)-based techniques for the analysis of compounds of food concern. Substances discussed are naturally occurring compounds in food products such as lipids, oligosaccharides, proteins, vitamins, flavonoids and related substances, phenolic compounds and aroma compounds. Among xenobiotics, applications of MS techniques for the analysis of pesticides, drug residues, toxins, amines and migrants from packaging are overviewed. Advances in the analysis of trace metals of nutritional and toxicological interest by MS with inductively coupled plasma (ICP) source are presented. The main features of mass spectrometry combined with separation instruments are discussed in food-related analysis. Examples of mass spectrometry and tandem MS (MS-MS) are provided. The development and application of matrix-assisted laser desorption ionization (MALDI) and electrospray (ESI) to the analysis of peptides and proteins in food is discussed. This survey will attempt to cover the state-of-the-art up from 1999 to 2001.     

Coordination chemistry of chromium-Salen complexes studied by electrospray ionization mass spectrometry

The gas-phase coordination behavior of the [Cr(III)(Salen)]PF(6) complex at the free axial positions has been studied in the presence of amines as ligands (propylamine and a series of diamines) under electrospray ionization conditions. The [Cr(III)(Salen)](+) complex formed stable five- and six-coordinated complex ions, [Cr(III)(Salen)(L)](+) and [Cr(III)(Salen)(L)(2)](+), respectively, where L = solvent molecule or amine. When diamines were used as ligands, abundant [Cr(III)(Salen)(L)](+) ions were observed in which two axial positions of the [Cr(III)(Salen)](+) species are occupied by the two amino groups of the diamine ligand. The relative abundances of ligated complex ions, fragment ions, and solvent adducts of fragment ions in the ESI mass spectra, were found to depend on the cone voltage used to record the spectrum. The ESI mass spectra of [Cr(III)(Salen)](+) in the presence of diamines as ligands, and experiments on ligand-pickup in the collision cell, clearly demonstrated that the [Cr(III)(Salen)(L)](+) complex ion is stable for 1,2-diaminoethane and 1,3-diaminopropane. The stability of [Cr(III)(Salen)(L)](+) ions gradually decreased from 1,4-diaminobutane to 1,6-diaminohexane, and then showed a slight increase for 1,7-diaminoheptane and 1,8-diaminooctane. The collision-induced dissociation spectra of [Cr(III)(Salen)(L)](+) ions support the above observations.     

Stability of gas-phase tartaric acid anions investigated by quantum chemistry, mass spectrometry, and infrared spectroscopy

In an effort to understand the chemical factors that stabilize dianions, experimental and theoretical studies on the stability of the tartrate dianion were performed. Quantum chemical calculations at the coupled cluster level reveal only a metastable state with a possible decomposition pathway (O(2)C-CH(OH)-CH(OH)-CO(2))(2-) → (O(2)C-CH(OH)-CH(OH))(?-) + CO(2) + e(-) explaining the observed gas-phase instability of this dianion. Further theoretical data were collected for the bare dianion, this molecule complexed to water, sodium, and a proton, in both the meso and l forms as well as for the uncomplexed radical anion and neutral diradical. The calculations suggest that the l-tartrate dianion is more thermodynamically stable than the dianion of the meso stereoisomer and that either dianion can be further stabilized by association with a separate species that can help to balance the charge of the molecular complex. Mass spectrometry was then used to measure the energy needed to initiate collisionally induced dissociation of the racemic tartrate dianion and for the proton and sodium adducts of both the racemic and meso form of this molecule. Infrared action spectra of the dianion stereoisomers complexed with sodium were also acquired to determine the influence of the metal ion on the vibrations of the dianions and validate the computationally predicted structures. These experimental data support the theoretical conclusions and highlight the instability of the bare tartrate dianion. From the experimental work, it could also be concluded that the pathway leading to dissociation is under kinetic control because the sodium adduct of the racemic stereoisomer dissociated at lower collisional energy, although it was calculated to be more stable, and that decomposition proceeded via C-C bond dissociation as computationally predicted. Taken together, these data provide insight into the gas-phase stability of the tartrate dianion and highlight the role of adducts in stabilizing this species.