Evaluating the Creaming of an Emulsion via Mass Spectrometry and UV-Vis Spectrophotometry.
作者： Ryo Shinoda , Tomohiro Uchimura
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摘要: The creaming behavior of a turbid oil-in-water emulsion was observed via the processes multiphoton ionization time-of-flight mass spectrometry (MPI-TOFMS) and ultraviolet-visible spectrophotometry (UV-vis), results were compared. transmittance measurement by UV-vis showed that turbidity toluene decreased with time. However, non-negligible errors are common in sample high turbidity. online MPI-TOFMS detected many spikes time profile, which revealed existence droplets emulsion. A smooth profile suggested signal intensity had initially increased, then time; initial concentration 3 g/L, half after 60 min. obtained using differed only slightly from UV-vis. Since change is not same as local an oil component, useful for analysis offers additional information concerning phenomenon
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