FEATURES OF THE CHROMATOGRAPHY-MASS SPECTROMETRIC IDENTIFICATION
1827
condensation of carbonyl compounds is difficult to
carry out in one journal publication. However, the
consideration of even a limited number of examples of
the condensation of acetone and the simplest aromatic
carbonyl compounds illustrates the effectiveness of
joint interpretation of mass spectrometric and chro-
matographic data. To solve such problems the hypo-
theses should be created about the possible com-
position of the analyzed samples, including the
products of the known organic reactions. One of the
most effective ways to interpret the chromatographic
parameters is the use of additive schemes for
evaluation of retention indices, which allows revealing
the structures of the regio- and stereoisomers when the
interpretation of the mass spectral information only
does not lead to an unambiguous answer.
the database of NIST/EPA/NIH) were treated statis-
tically, presenting them as RI±sRI. Standard deviations
of calculated RI values (S) were estimated with the
relation S = (Σsi2)0.5, where si is standard RI deviation
of all the selected structural analogs.
The relative amounts of the condensation products
was estimated from the peak areas using internal
normalization method without considering the
differences in detector sensitivity to different isomers.
The eestimates of the normal boiling points of isomers
were obtained using the ACD software. The
optimization of molecular geometry was performed
using MM+ program within the HyperChem (version
6.0) software.
ACKNOWLEDGMENTS
EXPERIMENTAL
This work was supported by the Russian Founda-
tion for basic research, the project no. 11-03-00155.
For the synthesis of condensation products, in 2 ml
glass ampules was placed 400 µl of an individual
carbonyl compound or a binary mixture in the ratio 1:1
(acetone, benzaldehyde, acetophenone, propiophenone)
and 10 mg of dry NaOH was added. The ampules were
sealed and heated to 70ºC for 2 h. Then to the reaction
mixtures 1 ml of diethyl ether was added and 1 µl of
solution was taken for analysis.
REFERENCES
1. Zenkevich, I.G., Carbonyls: Derivatization for GC
Analysis. In: Encyclopedia of Chromatography, Cazes, J.,
Ed., New York: Taylor & Francis, 3 ed., vol. 1, p. 310.
2. McMurry, J.E., Organic Chemistry, New York: Brooks
Cole, ch. 23, 6 ed., 2003.
3. NIST/EPA/NIH Mass Spectral Library. Software/Data
Version (NIST08); NIST Standard Reference Database,
Number 69, August 2008. National Institute of
Standards and Technology, Gaithersburg, MD 20899;
The chromatography-mass spectrometry analysis
was performed on a Shimadzu QP5000 instrument
with a quadrupole mass analyzer and a column HP-5
MS of 25 m long and 0.20 mm internal diameter (film
thickness of stationary phase 0.33 µm). The mode of
temperature programming was heating from 40 to 280ºC
at a rate 10 deg min–1, the flow rate of carrier gas
(helium) 1.2 ml min–1. The flow separation at the
injection 1:50. Evaporator temperature 250ºC, inter-
face temperature 280ºC. To determine the gas-
chromatographic retention indices a mixture of n-
alkanes C6–C20 was used (Supelco, cat. no. 500631),
the standard deviation of RI was about 1 index unit.
The mass spectra were recorded with the standard
electron impact ionization energy 70 eV in the scan-
ning mode of the total ion current (2 scans s–1) in the
range m/z 45–700. The data processing was performed
using the GCMS Solution 2.60 and AMDIS 2.66 soft-
wares. To estimate the factors of matching the mass
spectra with the results of the library search was used
the NIST Mass-Spectral Search Program v.2.0
software. All the reference values of retention indices
determined on WCOT columns with standard nonpolar
phases under linear temperature programming (from
4. Rowland, C.Y., Blackman, A.J., D’Arcy, B.R., and
Rintoul, G.B., J. Agr. Food Chem., 1995, vol. 43,
p. 753.
5. Aaslyng, M.D., Elmore, J.S., and Mottram, D.S., J. Agr.
Food Chem., 1998, vol. 46, no. 12, p. 5225.
6. Tan, S.T., Wilkins, A.L., Holland, P.T., and McGhie, T.K.,
J. Agr. Food Chem., 1989, vol. 37, p. 1217.
7. Ibragim, E.A. and Suffet, I.H., J. Chromatogr., 1988,
vol. 454, p. 217.
8. Pino, J.A., Almora, K., and Marbot, R., Flavor Fragr. J.,
2003, vol. 18, p. 492.
9. Huang, T.-C., Bruechert, L.J., Hartman, T.C., Rosen, R.T.,
and Ho, C.-T., J. Agr. Food Chem., 1987, vol. 35, no. 6,
p. 985.
10. Habu, T., Flath, R.A., Mon, T.R., and Morton, J.F.,
J. Agr. Food Chem., 1985, vol. 33, no. 2, p. 249.
11. Yang, R. and Sugisawa, H., Nippon Shokuhin Kogyo
Gakkaishi., 1990, vol. 37, no. 12, p. 946.
12. Sefidkon, F., Jalili, A., and Mirhaji, T., Flavor Fragr. J.,
2002, vol. 17, p. 150.
RUSSIAN JOURNAL OF GENERAL CHEMISTRY Vol. 81 No. 9 2011