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Stabilization of anionic adducts in negative ion electrospray mass spectrometry

机译:负离子电喷雾质谱法中阴离子加合物的稳定化

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Attachment of small anions to neutral molecules is an important ionization mechanism in negative ion electrospray mass spectrometry. In this report, the tendency for different anions to remain attached to, selected analyte compound classes has been systematically investigated. A rationale for the formation and stability of preferred anionic adducts is proposed in light of thermodynamic considerations. A series of collision-induced dissociation experiments reveals that the gas-phase basicities of the deprotonated analyte molecule ([M-H](-)) and the anion moiety play important roles in determining the stability of anionic adducts. Adducts of the for in [M-H](-)...H+...[anion](-) manifest increased stability when the two anions have similar gas-phase basicities. Within certain limitations, the difference in DeltaGdegrees values for proton combination with [M-H](-) and with [anion](-) can be used as a first-order predictor of adduct stability. In addition, stability increases with the rising gas-phase basicities of the two, moieties. The specific interaction, between a small inorganic anion (bisulfate) and a neutral analyte molecule (alpha-D-glucose) in the form of multiple hydrogen bonding has also been affirmed by computer modeling to contribute to the stability of some anionic adducts. Last, the gas-phase basicity of deprotonated alpha-D-glucose (i.e., the gas-phase acidity Of alpha-D-glucose) is determined by a "bracketing method" to be in the range of 1373-1407 kJ/mol. [References: 49]
机译:小阴离子与中性分子的连接是负离子电喷雾质谱中的重要电离机理。在本报告中,已经系统地研究了不同阴离子保持附着在所选分析物化合物类别上的趋势。鉴于热力学考虑,提出了优选的阴离子加合物的形成和稳定性的原理。一系列碰撞诱导的离解实验表明,去质子化的分析物分子([M-H](-))和阴离子部分的气相碱性在确定阴离子加合物的稳定性中起重要作用。当两个阴离子具有相似的气相碱度时,[M-H](-)... H + ... [阴离子](-)中for的加合物表现出更高的稳定性。在某些限制内,质子与[M-H](-)和[阴离子](-)结合的DeltaGdegrees值的差异可以用作加合物稳定性的一阶预测因子。另外,随着两个部分的气相碱度的升高,稳定性增加。计算机建模还确定了小的无机阴离子(硫酸氢根)和中性分析物分子(α-D-葡萄糖)之间存在多重氢键的特定相互作用,有助于某些阴离子加合物的稳定性。最后,通过“包围法”确定去质子化的α-D-葡萄糖的气相碱性(即,α-D-葡萄糖的气相酸度)在1373-1407kJ / mol的范围内。 [参考:49]

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