Determination of neotame in various foods by high-performance liquid chromatography coupled with ultraviolet and mass spectrometric detection

A new analytical technique involving protein precipitation, heating, lipid degreasing, and SPE procedures combined with HPLC-UV and HPLC-MS/MS has been developed for the determination of neotame in a variety of food samples. This method is applicable for high-protein, high-lipid, or gum-based solid samples. The limit of detection of the HPLC-UV method was 0.5 mu g/mL, while that of the HPLC-MS/MS method was 3.3 ng/mL. The spiked recoveries of neotame in 73 kinds of foods were in the range of 81.1-107.2 % with UV detection. The spiked recoveries obtained by HPLC-MS/MS in 14 kinds of foods ranged from 81.6 % to 105.8 %. This technique was successfully used to determine the contents of neotame in two positive samples, indicating its applicability in food analysis.

Automated summary

A new analytical technique combining protein precipitation, heating, lipid degreasing, and SPE procedures with HPLC-UV and HPLC-MS/MS has been developed for the determination of neotame in food samples. This method is suitable for high-protein, high-lipid, or gum-based solid samples. The HPLC-UV method had a limit of detection of 0.5 μg/mL, while the HPLC-MS/MS method had a limit of detection of 3.3 ng/mL. The technique was successfully applied to determine the neotame content in positive food samples.