Journal
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
Volume 400, Issue 7, Pages 2159-2172Publisher
SPRINGER HEIDELBERG
DOI: 10.1007/s00216-011-4937-z
Keywords
High-intensity sweeteners; Solid-phase extraction; Liquid chromatography; Mass spectrometry; Food analysis
Funding
- Polish Committee for the Scientific Research [N N404 027535, N N312 239139]
- Foundation for Polish Science
Ask authors/readers for more resources
An analytical procedure involving solid-phase extraction (SPE) and high-performance liquid chromatography-mass spectrometry has been developed for the determination of nine high-intensity sweeteners authorised in the EU; acesulfame-K (ACS-K), aspartame (ASP), alitame (ALI), cyclamate (CYC), dulcin (DUL), neohesperidin dihydrochalcone (NHDC), neotame (NEO), saccharin (SAC) and sucralose (SCL) in a variety of food samples (i.e. beverages, dairy and fish products). After extraction with a buffer composed of formic acid and N,N-diisopropylethylamine at pH 4.5 in ultrasonic bath, extracts were cleaned up using Strata-X 33 mu m Polymeric SPE column. The analytes were separated in gradient elution mode on C-18 column and detected by mass spectrometer working with an electrospray source in negative ion mode. To confirm that analytical method is suitable for its intended use, several validation parameters, such as linearity, limits of detection and quantification, trueness and repeatibilty were evaluated. Calibration curves were linear within a studied range of concentrations (r (2) a parts per thousand yenaEuro parts per thousand 0.999) for six investigated sweeteners (CYC, ASP, ALI, DUL, NHDC, NEO). Three compounds (ACS-K, SAC, SCL) gave non-linear response in the investigated concentration range. The method detection limits (corresponding to signal-to-noise (S/N) ratio of 3) were below 0.25 mu g mL(-1) (mu g g(-1)), whereas the method quantitation limits (corresponding to S/N ratio of 10) were below 2.5 mu g mL(-1) (mu g g(-1)). The recoveries at the tested concentrations (50%, 100% and 125% of maximum usable dose) for all sweeteners were in the range of 84.2 A center dot 106.7%, with relative standard deviations < 10% regardless of the type of sample matrix (i.e. beverage, yoghurt, fish product) and the spiking level. The proposed method has been successfully applied to the determination of the nine sweeteners in drinks, yoghurts and fish products. The procedure described here is simple, accurate and precise and is suitable for routine quality control analysis of foodstuffs.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available