Subcritical Water Chromatography with Flame Ionization Detection

and, David J. Miller; Hawthorne, Steven B.

doi:10.1021/ac960729j

Cited by 138 publications

(106 citation statements)

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“…The reported temperatures that correspond to a vapor pressure of 27atm for methanol and acetonitrile are~180°C and 230°C, respectively [38,39]; thus, in principle, the superheated electrospray should be compatible with conventional or even superheated water eluent capillary liquid chromatography [27,28]. Owing to the large i.d.…”

Section: Resultsmentioning

confidence: 99%

“…When the pressurized water is heated above 100°C, there is a considerable change in the surface tension [20], conductivity [21], dielectric constants [22,23], as well as water ionization constant, K W [24]. Above 200°C, water can even dissolve hydrophobic compounds like aromatic hydrocarbon as efficiently as organic solvents [25] and had been used in liquid extraction and liquid chromatography [26][27][28].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rapid Online Non-Enzymatic Protein Digestion Analysis with High Pressure Superheated ESI-MS

Chen

Kinoshita

Noda

et al. 2015

J. Am. Soc. Mass Spectrom.

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Abstract. Recently, we reported a new ESI ion source that could electrospray the super-heated aqueous solution with liquid temperature much higher than the normal boiling point (J. Am. Soc. Mass Spectrom. 25, 1862-1869). The boiling of liquid was prevented by pressurizing the ion source to a pressure greater than atmospheric pressure. The maximum operating pressure in our previous prototype was 11atm, and the highest achievable temperature was 180°C. In this paper, a more compact prototype that can operate up to 27atm and 250°C liquid temperatures is constructed, and reproducible MS acquisition can be extended to electrospray temperatures that have never before been tested. Here, we apply this super-heated ESI source to the rapid online protein digestion MS. The sample solution is rapidly heated when flowing through a heated ESI capillary, and the digestion products are ionized by ESI in situ when the solution emerges from the tip of the heated capillary. With weak acid such as formic acid as solution, the thermally accelerated digestion (acid hydrolysis) has the selective cleavage at the aspartate (Asp, D) residue sites. The residence time of liquid within the active heating region is about 20s. The online operation eliminates the need to transfer the sample from the digestion reactor, and the output of the digestive reaction can be monitored and manipulated by the solution flow rate and heater temperature in a near real-time basis.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Rapid Online Non-Enzymatic Protein Digestion Analysis with High Pressure Superheated ESI-MS

Chen

Kinoshita

Noda

et al. 2015

J. Am. Soc. Mass Spectrom.

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show abstract

“…Applying a polymeric reversed phase (PRP-1) stationary phase, a good separation and no degradation in column performance was observed. Miller and Hawthorne [10] described the use of subcritical water as a mobile phase for packed-column RP-HPLC with solute detection by standard flame ionization detection (FID). Detection limits of 1 ng were achieved with water flows between 20 and 50 ll min -1 and 5 ng with flows ranging from 100 to 200 ll min -1 .…”

Section: Introductionmentioning

confidence: 99%

HPLC-FID with Superheated Water as the Eluent: Improved Methods and Instrumentation

Ingelse¹,

Janssen

Cramers

1998

J. High Resol. Chromatogr.

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“…Of greater interest is that water is also compatible with the flame ionisation detection as unlike conventional HPLC mobile phases there is no organic modifier to give a background signal [11,17,18 ]. It can therefore be used for the detection of analytes lacking chromophores, such as aliphatic alcohols, amino-acids and carbohydrates, as the first true universal detector in HPLC (Figure 2).…”

Section: So How Does Superheated Water Overcome These Problems?mentioning

confidence: 99%