Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, and Global COE Program, University of Shizuoka, 52-1 Yada, Surugaku, Shizuoka 422-8526, Japan.
Rapid Commun Mass Spectrom. 2010 May 15;24(9):1358-64. doi: 10.1002/rcm.4521.
We have developed a highly sensitive and positively charged precolumn derivatization reagent, (5-N-succinimidoxy-5-oxopentyl)triphenylphosphonium bromide (SPTPP), for amines and amino acids in liquid chromatography/electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS). The handling of the derivatization reaction is quite simple and the reagent reacts with the analytes rapidly and with high efficiency. The derivatized analytes were observed to form regular and intense product ions upon MS/MS analysis; thus, highly sensitive and selective detection was possible in the selected reaction monitoring (SRM) mode. The limits of detection of the SPTPP-derivatized analytes were less than sub-femtomole levels. The sensitivities of the derivatized analytes increased about 500-fold compared to those of underivatized analytes. Since the hydrophobicities of the samples increased after their derivatization, the resolution of the analytes improved dramatically when a reversed-phase system was used. The relative standard deviations of intra-day and inter-day variations were below 10.6% and 13.3%, respectively. The accuracy ranged between 86.6-113% and 83.4-113%, respectively. Furthermore, the developed reagent was used for the analysis of the neurotransmitter 4-aminobutanoic acid (GABA) and oxidative stress markers such as oxidized, nitrated, and halogenated tyrosines in rat serum.
我们开发了一种高灵敏度的带正电荷的预柱衍生试剂,(5-N-琥珀酰亚胺氧基-5-氧戊基)三苯基膦溴盐(SPTPP),用于液相色谱/电喷雾串联质谱(LC/ESI-MS/MS)中的胺和氨基酸。衍生反应的操作非常简单,试剂与分析物快速高效地反应。在 MS/MS 分析中,衍生后的分析物观察到形成规则且强烈的产物离子;因此,在选择反应监测(SRM)模式下可以实现高灵敏度和选择性检测。SPTPP 衍生分析物的检测限低于亚飞摩尔水平。与未衍生的分析物相比,衍生后的分析物的灵敏度提高了约 500 倍。由于样品衍生化后疏水性增加,当使用反相系统时,分析物的分辨率显著提高。日内和日间变异的相对标准偏差分别低于 10.6%和 13.3%。准确度分别在 86.6-113%和 83.4-113%之间。此外,该开发的试剂还用于分析大鼠血清中的神经递质 4-氨基丁酸(GABA)和氧化应激标志物,如氧化、硝化和卤化酪氨酸。