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

Takezawa, Hideyuki; Iwata, Masafumi; Ueyama, Tomohiro; Uchimura, Tomohiro

doi:10.1021/acsomega.1c00843

Cited by 2 publications

(3 citation statements)

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“…In the previous report, we proposed a fit function for fitting the signal behavior obtained from an emulsion during creaming. 29,30 In that study, we used this fit function to evaluate the creaming of O/W emulsions measured at different monitoring heights. In the present study, as follows, a modified fit function was proposed for fitting the obtained time profiles shown in Figs.…”

Section: Fittingmentioning

confidence: 99%

“…The newly added constant, I0, reflects the signal intensity The combination of the second and the third terms of the right-hand side in the above equation expresses the subtraction of two logistic functions, which are the same as the fit equation proposed in the previous paper. 29,30 A logistic curve is a common sigmoid curve. A, a, and γ are the maximum value of the curve, the parameter related to the slope at the inflection point, and the time of the inflection point for each logistic function.…”

Section: Fittingmentioning

confidence: 99%

“…Very recently, using an O/W emulsion that is prone to creaming behavior, we demonstrated the differences in the time profiles of an oil component at different monitoring heights, and proposed a fit equation for the time profiles that would allow a quantitative evaluation of the creaming behavior. 29,30 In the present study, the fit function that was previously proposed was modified to allow a general-use evaluation of the creaming behavior of an emulsion. O/W emulsions with different initial oil concentrations were measured without pretreatment, and the changes in the oil concentration arising from creaming were discussed.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative Evaluation of the Creaming of Emulsions via Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry

et al. 2021

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The creaming behavior of an oil-in-water (O/W) emulsion was quantitatively evaluated via resonance-enhanced multiphoton ionization time-of-flight mass spectrometry. Styrene O/W emulsions were prepared with initial styrene concentrations of 1 and 4 g/L, and the height at the center of the sample was monitored. A peak area of the molecular ion of styrene was set as the signal intensity, for which a time profile was constructed from a series of mass spectra. As a result, the averaged time profiles showed that the signal intensities increased once and then decreased with the onset of creaming. In addition, in order to fit an experimentally obtained time profile, a modified fit function was proposed. Based on the fit results, the ratios of the increases and decreases in signal intensities were different between the two emulsions-higher in the case of an O/W emulsion with a higher initial oil concentration. On the other hand, the duration of the enhancement of the signal intensity with the onset of creaming was independent of the initial oil concentration. The present method offers the possibility to quantitatively evaluate the creaming behavior of an emulsion without pretreatment, and, therefore, would be useful for confirming the stability and quality assurance of emulsions.

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Section: Fittingmentioning

confidence: 99%

Section: Fittingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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