Determination of neutral oligosaccharides in vegetables by matrix-assisted laser desorption/ionization mass spectrometry

In this work, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI–TOF–MS) was used for characterization of oligosaccharides in some vegetable samples (Jerusalem artichoke, red onion, glucose syrup from potatoes). The selection of suitable matrix has critical importance for quality of MALDI–TOF spectra. Therefore six selected matrices (2,5dihydroxybenzoic acid, 2,4,6-trihydroxyacetophenone, (alpha)-cyano-4-hydroxycinnamic acid, 2-(4-hydroxyphenylazo)benzoic acid, 3aminoquinoline and sinapinic acid) were tested. The optimization of experimental conditions was carried out for two model carbohydrates that are important in food chemistry—inulin and starch. The experiments were performed in both positive linear and reflectron mode. The signals of the standard samples in reflectron mode were weak and repeatability of the measurements was lower than in linear mode. 2,4,6-Trihydroxyacetophenone for inulin and 2,5-dihydroxybenzoic acid for starch were found as the best matrices. Therefore, the real samples were analyzed with these two matrices in linear mode. The distribution of oligosaccharides from Jerusalem artichoke showed the degree of polymerization (DP) of the oligosaccharides in the range from 2 to 25. Red onion contained the saccharides with DP from 1 to 14. Glucose syrup from potatoes had DP from 2 to 48. MALDI–TOF–MS was found more sensitive for detection of oligosaccharides than the chromatographic methods used for the some purpose.