Fragmentation pathway of hypophosphite (H2PO2−) in mass spectrometry and its determination in flour and flour products by LC-MS/MS. (30th May 2022)

• Record Type: Journal Article
• Authors: Wu, Yuluan; Liang, Ming; Xian, Yanping; Wang, Bin; Chen, Rongqiao; Wang, Li; Hu, Junpeng; Hou, Xiangchang; Dong, Hao
• Is Part Of: Food chemistry. Volume 377(2022)
• Publication Date: 2022-05-30
• Subjects: Fragmentation pathway -- HPLC-Orbitrap HRMS -- Hypophosphite -- Flour -- Flour products; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132060
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Fragmentation pathway of H2 PO2 - in mass spectrometry was revealed with Orbitrap HRMS. H2 PO2 − loses 2H and forms a new even electron ion with a pair of lone-pair electrons. A new method was developed for H2 PO2 - determination in flour and flour products. The developed method with favorable sensitivity and selectivity is easy to implement. Abstract: The fragmentation pathway of H2 PO2 − in MS was obtained by Orbitrap HRMS and the reverse confirmation was carried out by the neutral loss detection experiment. The results showed that H2 PO2 − with even electron ion would produce the neutral loss of 2H and form a new even electron ion with a pair of lone-pair electrons. Based on this, a LC-MS/MS method was developed for the determination of H2 PO2 − in flour and flour products. The H2 PO2 − was separated on an Acclaim Trinity P 1 composite ion exchange column, and then detected by MS/MS under MRM mode. Finally, the developed method was validated in terms of the linearity, selectivity, accuracy, precision and matrix effect. The method showed a good linearity (R 2 ＞0.999) in the concentration range of 50 ∼ 1500 μg/L. The LOD and LOQ for H2 PO2 − were 10.0 mg/kg and 30.0 mg/kg, respectively. The average recoveries and RSDs (n = 6) were 93.0%∼102.9% and 2.6 ∼ 5.6%, respectively.