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18O-labeling was carried out with disaccharides solely comprised of hexoses so that an anion comprised of a nonreducing sugar attached to a 2-carbon fragment derived from the reducing sugar (m/z 221) could be differentiated from a potential anion containing a reducing sugar attached to a 2-carbon fragment derived from the nonreducing sugar (m/z 223).
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Another ion, m/z 237, became evident in small quantities and more abundant in increasing quantities as the source temperature was increased from 120 to 250 °C. We have tentatively assigned this as an artifact resulting from oxidation of the carbonyl to a carboxyl group that can occur in the source if the temperature of the heated capillary is too high
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