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Evaluation of LC-MS/MS analysis of sweeteners in processed foods using an internal quality control method
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- Teratani Sayaka
- Osaka Institute of Public Health
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- Murakami Taro
- Osaka Institute of Public Health
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- Masayama Atsushi
- Osaka Institute of Public Health
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- Shinya Masanao
- Osaka Institute of Public Health
Bibliographic Information
- Other Title
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- 内部精度管理手法によるLC-MS/MS を用いた加工食品の 甘味料分析法の評価
- ナイブ セイド カンリ シュホウ ニ ヨル LC-MS/MS オ モチイタ カコウ ショクヒン ノ カンミリョウ ブンセキホウ ノ ヒョウカ
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Description
The use of sweeteners has been on the rise due to health consciousness in recent years. The simultaneous sweetener analysis with a dialysis method and LC-MS/MS is easy to process multiple samples for a large number of processed foods in Japan and overseas. The validation guidelines provided in March 2024 make reliability in food additive analysis important. Since there are few reports of intermediate precision in sweetener analysis with the dialysis method, this study reported the internal quality control method that was applied to the past results. The results fulfilled the standard values set in the validity evaluation guidelines of 70 - 120% recovery rate, less than 10% repeatability, and less than 15% intermediate precision.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 32 (1), 37-42, 2025-04-29
Japanese Society of Food Chemistry