Waters Corporation, 34 Maple Street, Milford, Massachusetts 01757, USA.
Anal Chem. 2010 Jan 1;82(1):265-75. doi: 10.1021/ac901931c.
Peptide separation selectivity in reversed-phase liquid chromatography was investigated using a training set of 165 peptides with a total of 1698 amino acid residues. Gradient separation was performed at selected chromatographic conditions, varying column temperature, gradient slope, ion-pairing reagent concentration, and type of stationary phase. The retention times for each set of experiments were utilized to calculate the amino acid retention coefficients using a published prediction model (Rapid Commun. Mass Spectrom. 2007, 21, 2813-2821). The calculated retention coefficients reflect the contribution of each type of amino acid residue to peptide retention at a given chromatographic condition. For example, the concentration of ion-pairing reagent (trifluoroacetic acid) had the strongest impact on the retention of peptides containing an increasing number of basic (charged) amino acids, such as arginine, lysine, and histidine, while the retention coefficients of other amino acids are minimally affected. Increasing the separation temperature resulted in a moderate decrease of amino acid retention coefficients with the exception of isoleucine, leucine, valine, and proline. This finding suggests that these residues enhance peptide retention at elevated temperature. Amino acid residue retention coefficients were also helpful to understand the impact of sorbent pore size (130 vs 300 A) on peptide retention selectivity. In addition we investigated the selectivity differences of various reversed-phase chromatographic sorbents. The trends suggested by calculated retention coefficients were confirmed using a set of synthetic peptides with specifically designed sequences.
使用包含 165 种肽和总计 1698 个氨基酸残基的训练集,研究了反相液相色谱中的肽分离选择性。在选定的色谱条件下进行梯度分离,改变柱温、梯度斜率、离子对试剂浓度和固定相类型。利用发表的预测模型(Rapid Commun. Mass Spectrom. 2007, 21, 2813-2821),根据每组实验的保留时间计算氨基酸保留系数。计算出的保留系数反映了在给定色谱条件下每种氨基酸残基对肽保留的贡献。例如,离子对试剂(三氟乙酸)的浓度对含有越来越多碱性(带电)氨基酸的肽的保留有最强的影响,如精氨酸、赖氨酸和组氨酸,而其他氨基酸的保留系数则受到最小的影响。增加分离温度导致除异亮氨酸、亮氨酸、缬氨酸和脯氨酸外的氨基酸保留系数适度降低。这一发现表明这些残基在高温下增强了肽的保留。氨基酸残基保留系数还有助于理解固定相孔径(130 与 300Å)对肽保留选择性的影响。此外,我们还研究了各种反相色谱固定相的选择性差异。使用一组具有特定设计序列的合成肽证实了计算出的保留系数所表明的趋势。