Chemistry Reference
In-Depth Information
table 9.9
analytical techniques Used in the Determination of artiicial Sweeteners in Food products
recovery
and Linear
range
Determined
analytes
Mobile phase/
electrolyte
Column/
Capillary
Matrix
technique
LOD
rSD
reference
ACS K, SAC,
benzoic acid,
and sorbic
acid
Beverages
and jams
HPLC-UV
8% MeOH in
phosphate buffer
(pH = 6.7)
Spherasorb C18
ODS-1 (5 μm ×
250 mm ×
4.6 mm I.D)
<0.1 mg/100 ml
N/A
98.1%-
104.2% and
0 mg/l-
100 mg/l
Hannisdal
1992
ACS K, ASP,
and SAC
Soft drinks,
juices, tomato
sauce, and
strawberry
sweets
FIA with online
monolithic element
Water (0.4 M in
NaCl, 5 × 10
−3
M
NaClO
4
) (pH = 9)
Quaternary
amine ion
exchanger
monolithic
column
0.9 μg/ml
0.09%
97.6%-
103.4% and
3-600 μg/ml
Jiménez et
al. 2009
SAC, ASP,
CYC, ALI, ACS
K, DUL, NEO,
SCL, and
NHDC
Soft drinks,
canned and
bottled fruits,
yogurt
HPLC-ELSD
TEA formate
buffer-methanol-
acetone
Nucleodur C18
Pyramid (5 μm,
250 mm × 3 mm
I.D)
15 μg/g
0.9%-4.5%
93%-109%
and N/A
Wasik et al.
2007
AK, SCL, SA,
CYC, ASP,
DUL, GA,
STV, and REB
Solid and
liquid food
matrices
HPLC-ESI-MS
Acetonitrile-water
(8:2)
Zorbax Eclipse
XDB-C18 (150 ×
2.1 mm I.D)
1-5 μg/g
5%-10.9%
75.7%-
109.2% and
N/A
Koyama et
al. 2005
DUL, ACS K,
SAC,
preservatives,
and
antioxidants
Soy sauce,
sugared fruits,
and dried
roast beef
Ion-paired LC-UV
ACN-aqueous
α
-hydroxy-
isobutyric acid
solution (pH = 4.5)
containing
hexadecyl-
trimethylammonium
bromide
Stainless-steel
Shoko 5 C
18
column (5 μm,
250 mm ×
4.6 mm I.D)
0.5-3 μg/g
0.3%-5.69%
81.9%-
103.27%
and N/A
Chen and Fu
1995
SAC, ASP, ACS
K, sorbic acid,
benzoic acid,
caffeine,
theobromine,
and
theophylline
Cola drinks,
preserved
fruits, tablets,
fermented
milk, and fruit
juice
IC-UV
Aqueous NaH
2
PO
4
(pH = 8.20)
−4% (v/v) ACN
IC-A3 Shim-Pac
(5 μm,150 mm ×
4.6 mm I.D.)
4-30 mg/L
1%-5%
85%-104%
and N/A
Chen and
Wang 2001
(
continued
)
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