期刊
FOOD CHEMISTRY
卷 416, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.135863
关键词
Food; HPLC-UV; HPLC-MS; MS; Neotame; Solid-phase extraction
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.
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.
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