Mass spectral determination of long-chain quaternary amines in mixtures

The analytical utility of several ionization techniques, which are known for their abilities to produce molecular ions of non-volatile/thermally labile compounds, is compared for the determination of the composition of quaternary ammonium salt mixtures derived from beef tallow. The ionization techniques include direct-exposure chemical ionization, field desorption, and fast atom bombardment. While all three techniques produce molecular cations from the salts, fast atom bombardment produces these in greatest relative abundance. Both fast atom bombardment and direct-exposure chemical ionization can be used for characterization of the composition of chain lengths in the mixture. Fast atom bombardment also produces different fragmentation/decomposition ions (imminium ions) than direct-exposure chemical ionization (protonated tertiary amines).