第四アンモニウム塩のインビームEIスペクトルにおけるマトリクス効果

概要

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To test the validity of Vestals "thick sauce model" for evaporation of thermally unstable compounds under in-beam EI conditions, matrix effects on in-beam EIMS and SIMS of several quaternary ammonium salts (C+X-, 1 ~ 6) were examined. The relative abundance ratios were traced for [C+] and [C+-·R] as neat and in different matrices such as water, glycerol and triethanolamine both at 240°C and 300°C for each compound. It is expected that [C+]/[C+-·R] represents the ratio of directly evaporated intact quaternary ammonium ion to a tertiary amine ion which is mainly produced by thermal decomposition of the parent quaternary ammonium compound. The processes are thought to be competitive. A remarkable matrix effect was observed in the case of benzyldimethylphenylammonium chloride (3) measured in glycerol. It is recommended, in conclusion, to try measurements of in-beam EI spectra using a matrix such as glycerol for better spectra.
日本質量分析学会の論文