A guided-ion beam tandem mass spectrometer is used to study the reactions of Pt(+) with methane, PtCH(2)(+) with H(2) and D(2), and collision-induced dissociation of PtCH(4)(+) and PtCH(2)(+) with Xe. These studies experimentally probe the potential energy surface for the activation of methane by Pt(+). For the reaction of Pt(+) with methane, dehydrogenation to form PtCH(2)(+) + H(2) is exothermic, efficient, and the only process observed at low energies. PtH(+), formed in a simple C-H bond cleavage, dominates the product spectrum at high energies. The observation of a PtH(2)(+) product provides evidence that methane activation proceeds via a (H)(2)PtCH(2)(+) intermediate. Modeling of the endothermic reaction cross sections yields the 0 K bond dissociation energies in eV (kJ/mol) of D(0)(Pt(+)-H) = 2.81 +/- 0.05 (271 +/- 5), D(0)(Pt(+)-2H) = 6.00 +/- 0.12 (579 +/- 12), D(0)(Pt(+)-C) = 5.43 +/- 0.05 (524 +/- 5), D(0)(Pt(+)-CH) = 5.56 +/- 0.10 (536 +/- 10), and D(0)(Pt(+)-CH(3)) = 2.67 +/- 0.08 (258 +/- 8). D(0)(Pt(+)-CH(2)) = 4.80 +/- 0.03 eV (463 +/- 3 kJ/mol) is determined by measuring the forward and reverse reaction rates for Pt(+) + CH(4) right harpoon over left harpoon PtCH(2)(+) + H(2) at thermal energy. We find extensive hydrogen scrambling in the reaction of PtCH(2)(+) with D(2). Collision-induced dissociation (CID) of PtCH(4)(+), identified as the H-Pt(+)-CH(3) intermediate, with Xe reveals a bond energy of 1.77 +/- 0.08 eV (171 +/- 8 kJ/mol) relative to Pt(+) + CH(4). The experimental thermochemistry is favorably compared with density functional theory calculations (B3LYP using several basis sets), which also establish the electronic structures of these species and provide insight into the reaction mechanism. Results for the reaction of Pt(+) with methane are compared with those for the analogous palladium system and the differences in reactivity and mechanism are discussed.

Blackberries ( Rubus sp.) were evaluated by high-performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) and matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF-MS) to identify the ellagitannins present in flesh, torus (receptacle tissue), and seeds. Most ellagitannins were present (or detectable) only in seed tissues. Ellagitannins identified by HPLC-ESI-MS in the seeds included pedunculagin, casuarictin/potentillin, castalagin/vescalagin, lambertianin A/sanguiin H-6, lambertianin C, and lambertianin D. For several of the ellagitannins, isomeric separation was also obtained. The MALDI-TOF-MS analysis was primarily utilized to evaluate and identify high molecular mass (>1000 Da) ellagitannins. The MALDI analysis verified the presence of the ellagitannins identified by HPLC-ESI-MS including lambertianin A/sanguiin H-6, lambertianin C, and lambertianin D, but the analysis also indicated the presence of several other compounds that were most likely ellagitannins based on the patterns observed in the masses (i.e., loss or addition of a gallic acid moiety to a known ellagitannin). This study determined the presence of several possible isomeric forms of ellagitannins previously unidentified in fruit and presents a possible analytical HPLC method for the analysis of the major ellagitannins present in the fruit.

Lipids in Escherichia coli and Bacillus subtilis were analyzed by matrix-assisted laser desorption/ ionization time-of-flight (MALDI-TOF) mass spectrometry and TOF/TOF tandem mass spectrometry. Lipids were extracted from bacterial cells using an equal volume mixture of dichloromethane, ethanol, and water, which formed a biphasic system with the lipids in the organic layer. The resulting mass spectra of the extracts from both bacteria showed a series of peaks corresponding to sodiated phospholipids -primarily phosphatidylethanolamines (PE) and phosphatidylglycerols (PG). The relative amounts of the phospholipids and the fatty acid compositions inferred from the spectra were in good agreement with previously reported values from GC/MS and thin-layer chromatography studies. E. coli and B. subtilis were easily differentiated by dissimilarities in the composition and relative amounts of the phospholipids present as well as by the presence of lysyl-phosphatidylglycerol and diglucosyl diglycerides solely in the B. subtilis mass spectra. Changes in lipid content in the bacteria during their growth phases were also monitored. In E. coli, the spectra indicated an increase in the amount of the unique C cy-17 fatty acid (in which the fatty acid chain contains a cyclopropane ring) formed during exponential growth. During stationary growth, the spectra indicated an increase in the amount of saturated fatty acids. In B. subtilis, the phospholipid composition remained relatively unchanged during exponential growth, but the amount of PG slightly decreased while the amount of PE slightly increased during stationary growth. No significant changes were observed for the lysyl-phosphatidylglycerols or glycolipids during the exponential or stationary growth phases.

Anthocyanins and tannins in blueberries, blackberries and black raspberries are susceptible to degradation during processing, with juices showing the greatest losses due to physical removal of skins and seeds. Anthocyanins and procyanidins are also degraded in processed products stored at ambient temperature with losses accompanied by increased polymeric pigments (PPs). Using chokeberry as a model, formation of PPs occurred in both pasteurized and aged juices and pasteurized juice contained a greater proportion of low molecular weight PPs than aged juice, while aged juice contained a greater proportion of higher molecular PPs. Formation of PP accounts for some of the losses of anthocyanins and procyanidins during processing and storage, but the complete fate of anthocyanins remains unclear. In this review we highlight the steps in processing where significant losses of polyphenols occur, and discuss potential mechanisms responsible for losses, methods to mitigate losses, and implications on bioactive properties.

A guided-ion beam tandem mass spectrometer is used to study the reactions, W(+) + CH(4) (CD(4)) and [W,C,2H](+) + H(2) (D(2)), to probe the [W,C,4H](+) potential energy surface. The reaction W(+) + CH(4) produces [W,C,2H](+) in the only low-energy process. The analogous reaction in the CD(4) system exhibits a cross section with strong differences at the lowest energies caused by zero-point energy differences, demonstrating that this reaction is slightly exothermic for CH(4) and slightly endothermic for CD(4). The [W,C,2H](+) product ion reacts further at thermal energies with CH(4) to produce W(CH(2))(x)(+) (x = 2-4). At higher energies, the W(+) + CH(4) reaction forms WH(+) as the dominant ionic product with smaller amounts of WCH(3)(+), WCH(+), and WC(+) also formed. The energy dependent cross sections for endothermic formation of the various products are analyzed and allow the determination of D(0)(W(+)-CH(3)) approximately 2.31 +/- 0.10 eV, D(0)(W(+)-CH(2)) = 4.74 +/- 0.03 eV, D(0)(W(+)-CH) = 6.01 +/- 0.28 eV, and D(0)(W(+)-C) = 4.96 +/- 0.22 eV. We also examine the reverse reaction, [W,C,2H](+) + H(2) (D(2)) --> W(+) + CH(4) (CH(2)D(2)). Combining the cross sections for the forward and reverse processes yields an equilibrium constant from which D(0)(W(+)-CH(2)) = 4.72 +/- 0.04 eV is derived. Theoretical calculations performed at the B3LYP/HW+/6-311++G(3df,3p) level yield thermochemistry in reasonable agreement with experiment. These calculations help identify the structures and electronic states of the species involved and characterize the potential energy surface for the [W,C,4H](+) system.