Determination of Acesulfame K, Saccharin and Aspartame in Various Foods by HPLC

DOI JASI Web Site 8 Citations 11 References

Bibliographic Information

Other Title
  • HPLCによる食品中のアセスルファムK, サッカリン及びアスパルテームの分析法
  • HPLC ニヨル ショクヒンチュウ ノ アセスルファム K サッカリン オヨビ

Search this article

Description

Method for the determination of acesulfame K (AK), saccharin (SA) and aspartame (APM) in various foods was investigated. Chopped or homogenized samples were packed with 0.01N hydrochloric acid containing 10% sodium chloride into cellulose tubing and dialyzed against 0.01N hydrochloric acid for 24-48 hours. For the detection of AK and SA, the dialyzate was analysed directly by HPLC on a Cosmosil 5NH2 column using a mobile phase of methanol-1% phosphoric acid (6:4) with detection at 230nm. For APM, the dialyzate was passed through a Sep-pak Vac C18 cartridge. The cartridge was washed with water and a mixture of methanol-water (2:8). APM was eluted with a mixture of methanol-1% phosphoric acid (3:7). It was separated on a Cosmosil 5C18-AR column using a mobile phase of methanol-0.02M phosphate buffer pH 4.0 (1:3) with detection at 210nm.<br>The recoveries of AK, SA and APM added to various foods were 94.3-100.4%, 80.4-99.6% and 90.8-101.7%, respectively. The detection limits of AK and APM were 10μg/g and that of SA was 5μg/g.

Journal

Citations (8)*help

See more

References(11)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top