Low Calorie Nonnutritive Sweeteners - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 113

haveappliedawidevarietyofinstrumentaltechniques.Today,themethodofchoiceforthedeter-
mination of artiicial sweeteners in different food matrices is HPLC because of its multianalyte
capability, compatibility with the physicochemical properties of sweeteners, high sensitivity, and
robustness.Duetoaconstantrisingdemandforalternativemethodsfordeterminationofsweeteners,
andduetotherisingdevelopmentofmassspectrometryortandemmassspectrometrymethods,we
willwitnessanumberofproceduresbasedonMScoupledwithLCforthedeterminationofACS-K
andASP.
CEandICarebothinterestingalternativestoHPLC.Theresolvingpowerofthesetechniques
is, in many cases, comparable with that of HPLC, and frequently, their running costs are lower.
However,itseemsthatduetolimitedrobustness,inthecaseofCEmethods,andthemodestchoice
ofseparationmechanisms,inthecaseofIC,thesemethodsarelesspopular.TLCandGChavebeen
appliedoccasionallytoanalysisofartiicialsweeteners.TLCmethodsarecharacterizedbypoorsep-
arationeficiency,andGCmethodsrequirederivatizationthatistimeconsumingandlaborintensive.
Duetoademandforsimple,rapid,andlow-costalternativemethodsfordeterminationofsweeteners,
in many instances, chromatographic methods can be replaced by electroanalytical, spectroscopic,
orFIprocedures.Someofthemareevenmoresensitiveandselectiveandrequireverylittlesample
preparation.Unfortunately,theirapplicationsarelimitedtooneortwosweetenersonly.
However,therestillremainsthechallengeofdevelopingstable,reliable,androbustmethodsfor
thedeterminationofartiicialsweetenersindificultfoodmatrices.Robustandreliableanalytical
methodsareessentialtomeettheneedsofgrowingmarketsinqualitycontrolandconsumersafety.
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