We're trying to improve our sensitivity analysing proteins with our 5800 MALDI TOF/TOF. One thing that has come up is the purity of the sinapinic acid. Does it have an effect? We are buying it from Sigma and suspect we need to recrystallise it (as done for CHCA) but we are struggling to find a reliable method for doing so. If anyone can supply one or point me in the right direction it would be greatly appreciated.