Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 284

table 9.9 (Continued) 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,
ASP,
antioxidants,
and
preservatives

Cola
beverages,
and low-joule
jam

Micellar
electrokinetic
chromatography
(MEKC)-UV

Sodium tetraborate
solution (pH = 9.3)
with Na cholate,
dodecyl
sulfate-10% ACN or
isopropanol, or
MeOH

Fused silica
capillary (52 cm
× 75 μm I.D)

N/A 0.9%-1.5% 98.9%-

100.86%
and N/A

Boyce 1999

ACS K, SAC,
ASP, CYC,
sorbitol,
mannitol,
lactitol, and
xylitol

Chewing gum
and candy

Capillary
isotachophoresis

Two electrolytes
used: HCl-Tris
(pH = 7.7; E1)
L-histidine- Tris
(pH = 8.3; E2)

Capillary
ethylene
propylene
copolymer
(90-mm length)

0.024-
0.081 mM

0.8%-2.8% 98.2%-

102.5% and
N/A

Herrma-
nova et al.
2006

Sucralose Buri and

Indian milk
delicacy

Planar
chromatography,
HPTLC

Acetonitrile-water
(4:1 v/v)

6 ng/band for
standards,
1 mg/kg for
milk-based
matrix

4.2% 88% ± 4.7%

and N/A

Morlock and
Prabha 2007

ASP Commercial

sweeteners

FT-Raman
spectroscopy,
HPLC

Phosphate buffer +
methanol
(70:30, v/v)

Lichrospher 100,
250-254 mm

— 1.8%-2.2% 97.8%-

102.2% for
PLS, PCR,
CP-ANN
models, and
N/A

Mazurek
and Szostak
2011

Stevioside and
rebaudioside
A

Soft drinks HPLC-UV and

liquid
chromatography-
electrospray
ionization mass
spectrometry
(LC-ESI-MS)

Acetonitrile-water
(8:2 v/v)

C 18 HILIC
column
250 × 4.6 mm

1 μg/ml
LC-ESI-MS
LOD 6 ng/ml

Intraday
1.1%-2.5%

95.9%-
109.2% and
1-100 μg/ml

Wolwer-
Rieck et al.
2010