Fig. 2. Mass spectra (fab+) of ma~ to. o~ igo~ ccharides (dp 3-5, and 9) in a glycerol matrix (G). with and without addition of sodium iodide. ple. Addition of sodium iodide to the matrix enhanced the latter signal and, in every case, this signal was predominant in all spectra. Reduction of the free anome~ c end-group in malto-oligosac~ ha~ des did not distinctly affect the quality of the resulting spectra and their previously described, characteristic ions ...
