Aspartame-Sweetened Tap Water: Transformation Products and 2,6-Dichloro-1,4-Benzoquinone Formation.

Aspartame (APM), a dipeptide of aspartic acid (ASP) and phenylalanine (PHE), is a widely used artificial sweetener in beverages. It is unclear whether residual chlorine in tap water can react with APM to form disinfection byproducts (DBPs). Therefore, we investigated the formation of DBPs from the reaction of APM with residual chlorine in authentic tap water. APM and a commercial sweetener (CS) packet containing APM were studied under authentic and simulated tap water conditions. Eight chlorinated products of APM were detected using solid-phase extraction (SPE) and high performance liquid chromatography quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS). These new chloro-products were tentatively identified based on accurate masses, isotopic patterns of 35,37Cl, and MS/MS spectra. Furthermore, we identified APM as a precursor to 2,6-dichloro-1,4-benzoquinone (DCBQ). DCBQ significantly increased to 2.3-12 ng/L with the addition of APM or CS in tap waters collected from different locations compared to 1.4-1.8 ng/L in the same tap water samples without sweetener. DCBQ and two of the chlorinated transformation products were identified in cold prepared tea containing APM. DCBQ formation was eliminated when the residual chlorine in tap water was reduced by ascorbic acid or boiling prior to the addition of APM or CS. This study found that eight new DBPs and DCBQ were produced by the reactions of residual chlorine with APM and CS. These findings show an unintended exposure source of emerging DBPs via APM sweetened beverages.

Formation, Identification, and Occurrence of New Bromo- and Mixed Halo-Tyrosyl Dipeptides in Chloraminated Water.

Dipeptides are widely present in surface water and serve as precursors to form disinfection byproducts (DBPs) during disinfection (e.g., chloramination). Bromide (Br-) and iodide (I-) are common in many source waters, enhancing Br- and I-DBP formation. Recently Cl-, I-, and Cl-I-dipeptides were identified after chloramination of tyrosyl dipeptides in the presence of I- and were detected in authentic disinfected drinking water samples. However, the formation and occurrence of Br- and mixed halogen (Cl, Br, and/or I)-dipeptides in disinfected water have not been studied. Here we investigated the formation of halogenated dipeptides from three aromatic dipeptides, phenylalanylglycine (Phe-Gly), tyrosylalanine (Tyr-Ala), and tyrosylglycine (Tyr-Gly), under chloramination in the presence of Br- and I- at environmentally relevant levels ([Br-] and [I-], 0 and 0 µg L-1, 6 and 30 µg L-1, 30 and 30 µg L-1, 150 and 30 µg L-1, 300 and 30 µg L-1, and 900 and 30 µg L-1, respectively). For the first time, N-Br- and N,N-di-Br- as well as N-Br- N-Cl- and N-Br-3-I-tyrosyl dipeptides were identified using infusion electrospray quadrupole time-of-flight mass spectrometry. Tyrosyl dipeptides produced N-Cl-, 3-I-/3,5-di-I-, and N-Cl-3-I-tyrosyl dipeptides, while Phe-Gly formed only N-Cl-/ N, N-di-Cl-Phe-Gly. To determine halogenated dipeptides in authentic water samples, we developed a new method of solid phase extraction and high-performance liquid chromatography with quadrupole ion trap mass spectrometry using reaction monitoring. 3,5-Di-I-Tyr-Ala and N-Br-Tyr-Ala were detected in treated water but not in the corresponding raw water, warranting further investigation into the occurrence of halogenated peptides in other drinking water systems.

Formation and Occurrence of Iodinated Tyrosyl Dipeptides in Disinfected Drinking Water.

Iodinated disinfection byproducts (I-DBPs) are highly toxic, but few precursors of I-DBPs have been investigated. Tyrosine-containing biomolecules are ubiquitous in surface water. Here we investigated the formation of I-DBPs from the chloramination of seven tyrosyl dipeptides (tyrosylglycine, tyrosylalanine, tyrosylvaline, tyrosylhistidine, tyrosylglutamine, tyrosylglutamic acid, and tyrosylphenylalanine) in the presence of potassium iodide. High resolution mass spectrometry and tandem mass spectrometry (MS/MS) analyses of the benchtop reaction solutions found that all seven precursors formed both I- and Cl-substituted tyrosyl dipeptide products. Iodine substitutions occurred on the 3- and 3,5-positions of the tyrosyl-phenol ring while chlorine substituted on the free amino group. To reach the needed sensitivity to detect iodinated tyrosyl dipeptides in authentic waters, we developed a high performance liquid chromatography (HPLC)-MS/MS method with multiple reaction monitoring mode and solid phase extraction. HPLC-MS/MS analysis of tap and corresponding raw water samples, collected from three cities, identified four iodinated peptides, 3-I-/3,5-di-I-Tyr-Ala and 3-I-/3,5-di-I-Tyr-Gly, in the tap waters but not in the raw waters. The corresponding precursors, Tyr-Ala and Tyr-Gly, were also detected in the same tap and raw water samples. This study demonstrates that iodinated dipeptides exist as DBPs in drinking water.

Ascorbic Acid Assisted High Performance Liquid Chromatography Mass Spectrometry Differentiation of Isomeric C-Chloro- and N-Chloro-Tyrosyl Peptides in Water.

We report a new method of ascorbic acid assisted high performance liquid chromatography (HPLC) with high resolution tandem mass spectrometry (HRMS/MS) for the differentiation of isomeric N-chloro (N-Cl) from phenol ring C-chloro (C-Cl) peptides produced during chlorination of water. Using the specific reductive nature of ascorbic acid, we successfully identified the N-Cl isomers and C-Cl isomer, overcoming the difficulty that, due to lack of standards, these isomers cannot be separated by HPLC-HRMS. Using the new approach, we identified 36 new chlorinated products including mono-, di-, tri-, and tetra-Cl-tyrosyl dipeptides in the reaction mixture based on retention time, accurate mass, 35Cl/37Cl isotopic pattern, and characteristic MS/MS fragments. The method was further applied to investigate competitive reactions when mixed tyrosyl dipeptides were chlorinated. Tyrosyl histidine was the most reactive tyrosyl dipeptide in the mixture. The chlorinated products formed are identical when the dipeptides are chlorinated separately or as a mixture. The formation conditions and stability of the chlorinated products were also examined. With increasing chlorine dose, the number of chlorine substituents on the tyrosyl dipeptides increased from products with one/two to three/four Cl atoms. Most of the chlorinated products are stable for up to 9 days. By chlorination of tyrosyl dipeptides spiked into raw water, we projected that chlorinated tyrosyl dipeptides can form during treatment of raw water containing tyrosyl dipeptides even at low µg/L levels. This new method can be utilized for the discovery of a wide range of chlorinated peptide DBPs and the study of their formation and occurrence in water.