Using Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry to Quantitatively Analyze the Creaming of an Emulsion

摘要

In this study, we used a quantitative analytical method to indicate creaming behavior in an emulsion. An oil-in-water emulsion was directly measured by resonance-enhanced multiphoton ionization time-of-flight mass spectrometry, and the time profiles of the peak areas of an oil component, styrene, were obtained at heights of 1, 2, and 3 cm from the bottom of a sample that had a height of 4 cm. All time profiles roughly indicated that the signal intensity increased once, then decreased, and finally settled. Moreover, we proposed a fitting equation for the time profiles by subtracting two sigmoid functions, whereby the degree of the signal increases at the initial stage, the degree of the signal decreases after the increase, and the times for continuing the higher signal intensities were all longer as the monitoring positions were raised. This method would surely provide useful information about emulsions that undergo creaming behavior.