Rapid characterization of lipids by MALDI MS. Part 1: Bacterial taxonomy and analysis of food oils

Abstract

AbstractSeveral new methods have been developed recently that allow the direct detection of lipids without resorting to derivatization or chromatographic separation. The simplest of these is direct MALDI (matrix‐assisted laser desorption/ionization) mass spectrometry. This approach is most useful for mixtures that contain minimal amounts of ion‐suppressing interfering components. However, even when such components are present, their effects can often be minimized by using simple separation techniques beforehand, such as solid phase extraction or thin layer chromatography. For example, direct MALDI has been used for rapid screening of lipids and for taxonomic identification of the source organisms with no sample pretreatment. Fractions collected from solid phase extraction cartridges have also been used to avoid the most extreme effects of ion suppression from more complex lipid mixtures. More recently, direct MALDI has been applied to the analysis of TLC plates allowing the detection of TLC‐separated lipids from the complex lipidome. Herein, we briefly describe the application of rapid MALDI MS to some typical research problems involving the characterization of lipids. In Part 1 these include bacterial taxonomy by direct analysis of intact lipids in simple extracts rather than by conversion to fatty acid methyl esters. Food oils such as triacylglycerols can be characterized simply and easily by direct MALDI MS without resort to any sort of separation. Part 2 (in the next issue of Lipid Technology) will cover the spontaneous fragmentation of protonated lipids, ion suppression and the use of solid phase extraction and thin layer chromatography with MALDI MS to characterize complex biological samples.