Department of Chemistry, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Korea.
Rapid Commun Mass Spectrom. 2009 Dec;23(24):3969-72. doi: 10.1002/rcm.4337.
Aminomonosaccharides (glucosamine, galactosamine, and mannosamine) in H2O and D2O were ionized by atmospheric pressure chemical ionization (APCI) and their fragmentation patterns were investigated to identify them. All the aminomonosaccharides showed the same fragment ions but their relative ion intensities were different. Major product ions generated in H2O were [M + H]+, [M + H - H2O]+, and [2M + H - 3H2O]+, while in D2O were [M(D6) + D]+, [M(D6) + D - D2O]+, and [2M(D6) + D - D2O - 2HDO]+. At a high fragmentor voltage above 120 V, the relative ion intensities of the major product ions showed different trends according to the aminomonosaccharides. For the use of H2O as solvent and eluent, the order of the ion intensity ratio of [M + H - H2O]+/[2M + H - 3H2O]+ was galactosamine > mannosamine > glucosamine. When using D2O as solvent and eluent, the order of the ion intensity ratios of [M(D6) + D - D2O]+/[MD6 + D]+ and [2M(D6) + D - D2O - 2HDO]+/[M(D6) + D]+ was mannosamine > galactosamine > glucosamine. It was found that glucosamine, galactosamine, and mannosamine could be distinguished by the specific trends of the major product ion ratios in H2O and D2O.
在 H2O 和 D2O 中，采用大气压化学电离（APCI）对氨基单糖（葡萄糖胺、半乳糖胺和甘露糖胺）进行离子化，并对其裂解模式进行研究以对其进行鉴定。所有氨基单糖均显示出相同的碎片离子，但相对离子强度不同。在 H2O 中生成的主要产物离子为[M+H]+、[M+H-H2O]+和[2M+H-3H2O]+，而在 D2O 中则为[M(D6)+D]+、[M(D6)+D-D2O]+和[2M(D6)+D-D2O-2HDO]+。在高于 120V 的高碎裂电压下，主要产物离子的相对离子强度根据氨基单糖表现出不同的趋势。对于使用 H2O 作为溶剂和洗脱液，[M+H-H2O]+/[2M+H-3H2O]+的离子强度比的顺序为半乳糖胺＞甘露糖胺＞葡萄糖胺。当使用 D2O 作为溶剂和洗脱液时，[M(D6)+D-D2O]+/[M(D6)+D]+和[2M(D6)+D-D2O-2HDO]+/[M(D6)+D]+的离子强度比的顺序为甘露糖胺＞半乳糖胺＞葡萄糖胺。结果发现，葡萄糖胺、半乳糖胺和甘露糖胺可以通过 H2O 和 D2O 中主要产物离子比的特定趋势来区分。
