Super-DHB, 1 X 1 g (50862-1G-F)

The “super-DHB” matrix consists of a 9:1 (w/w) mixture of 2,5-DHB and 2-hydroxy-5-methoxybenzoic acid, respectively, since this ratio was found to be the most effective. The beneficial effect of the 2-hydroxy- 5-methoxybenzoic acid additive is attributed to a disorder in the 2,5-DHB crystal lattice resulting in enhanced ion desorption (i.e. ‘softer’ desorption) and reduced internal energy, which in turn results in reduced metastable fragmentation. An increase in sensitivity of up to 2 to 3-fold has been reported for a standard dextran mixture with concomitant enhanced resolution attributed to reduced metastable ion formation. The super-DHB matrix has also been reported to generate enhanced signals from tryptic glycopeptides. The use of super-DHB matrix is reported to reduce the presence of matrix background ions and result in glycan signals exhibiting better signal to noise ratios and higher resolution in the mass spectrum. Glycan and Protein Analysis of Glycoengineered Bacterial E. coli Vaccines by MALDI-in-Source Decay FT-ICR Mass Spectrometry: This study demonstrates the application of Super-DHB as a matrix in advanced mass spectrometry for the detailed characterization of glycoengineered vaccines, essential for researchers in pharmaceuticals and life science manufacturing (Nicolardi et al., 2022). An Improved Method for Rapid Detection of Mycobacterium abscessus Complex Based on Species-Specific Lipid Fingerprint by Routine MALDI-TOF: Highlights the use of Super-DHB in enhancing the lipid fingerprinting capabilities of MALDI-TOF mass spectrometry, critical for rapid microbial identification in medical microbiology and pharmaceutical research (Jia Khor et al., 2021). Discrimination of bovine milk from non-dairy milk by lipids fingerprinting using routine matrix-assisted laser desorption ionization mass spectrometry: Illustrates the role of Super-DHB in differentiating dairy and non-dairy milks based on lipid profiles using MALDI-MS, vital for food scientists and chemists in quality control and food safety (England et al., 2020). 9:1 mixture of DHB and 2-hydroxy-5-methoxybenzoic acid

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