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Simultaneous determination of nonnutritive sweeteners in foods by HPLC/ESI-MS

Journal of Agricultural and Food Chemistry, ISSN: 0021-8561, Vol: 57, Issue: 8, Page: 3022-3027
2009
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Determination of sucralose by controlled UV photodegradation followed by UV spectrophotometry

  Sucralose (1,6-dichloro-1,6-dideoxy-[beta]-D-fructofuranosyl-4-chloro-4-deoxy- [alpha]-D-galactopyranoside; Figure 1) is made by substituting three hydroxyl groups of sucrose with chlorine atoms. Replacing three of the hydrogen atoms in the

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Nonnutritive sweeteners are the low calorie substances used to replace sugar and other caloric ones. Determination of these sweetners in foods is important to ensure consistency in product quality. In this study, seven artificial (aspartame, saccharin, acesulfame-K, neotame, sucralose, cyclamate, and alitame) and one natural sweetener (stevioside) were simultaneously determined in different foods using high performance liquid chromatography (HPLC) coupled with electrospray ionization mass spectrometric detection (ESI-MS). The target compounds were quantified using a selective ionization recording (SIR) at m/z 178, 397, 377, 293, 641, 312, 162, and 182 to cyclamate, sucralose, neotame, aspartame, stevioside, alitame, acesulfame-K, and saccharin, respectively, with warfarin sodium (SIR m/z 307) being used as an internal standard. The correlation coefficient of the calibration curve was better than 0.998 (n ) 6), in the range of 0.05 to 5.00 μg/mL for cyclamate, 0.30 to 30.0 μg/mL for sucralose, 0.10 to 10.0 μg/mL for neotame, 0.20 to 20.0 μg/mL for aspartame, 0.50 to 15.0 μg/mL for stevioside, 0.08 to 8.00 μg/mL for alitame, 0.10 to 15.0 μg/mL for acesulfame-K, and 0.05 to 5.00 μg/mL for saccharin. The limits of detection (LODs) were below 0.10 μg/mL, whereas the limits of quantification (LOQs) were below 0.30 μg/mL. It is concluded that the method has merits such as high sensitivity, specificity, and simplicity versus the those of the other methods reported in the literature. © 2009 American Chemical Society.

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