合成甜味剂检测技术的研究进展

综述近十年来食品中合成甜味剂的检测技术。着重介绍光谱法、毛细管电泳法、流动注射分析法、高效液相色谱法以及液相色谱串联质谱法等。结合实际需求,比较不同方法的特点,并对合成甜味剂检测技术的发展进行了展望。     

食品中甜味剂的检测技术研究进展

食品中甜味剂对人体健康有重要影响,因此日益受到人们的关注,需要建立针对食品中甜味剂的检测方法。对2008年以来食品中甜味剂的检测方法液相色谱、液相色谱–质谱、气相色谱–质谱、光谱等分析方法进展进行了综述。     

三氯蔗糖的合成方法

本文综述了强力甜味剂三氯蔗糖的主要合成方法。参考文献14篇。     

探秘无糖饮料的甜

市面上的无糖饮料日渐增多，但人们关于无糖饮料中的甜味还知之甚少。简要介绍甜味剂及其分类、无糖饮料中甜味剂的使用情况、甜味剂对人体的影响等，以期提升人们对无糖饮料中甜味剂的理解。其中对人体的影响方面主要针对无糖饮料中常用的7种甜味剂。     

甜味分子和人工合成甜味剂的结构化学

为了开发多品种食品调味料,本文按有机化学中官能团分类讨论了合成甜味剂及有关呈味分子的结构与味道的相互关系。     

高效液相色谱/蒸发光散射检测法同时测定饲料中12种甜味剂

建立了饲料中鼠李糖、木糖、果糖、葡萄糖、甜菊双糖苷、蔗糖、麦芽糖、乳糖、蔗果三糖、棉籽糖、蔗果四糖、水苏糖共12种甜味剂的高效液相色谱同时分离检测方法。采用XB-NH2柱分离,以乙腈-水为流动相梯度洗脱,蒸发光散射检测器进行测定。结果表明,12种甜味剂在0.05~5 g/L范围内均具有良好的线性关系,相关系数为0.996 3~1.000 0,检出限不大于0.04 g/L,方法的回收率为86.6%~112%,相对标准偏差(RSD)为0.5%~6.7%。该方法简单快速,定量准确可靠,适用于饲料中甜味剂的日常检测。     

饮料中4种人工合成甜昧剂同时测定的超高效液相色谱快速检测方法

建立了采用超高效液相色谱同时测定饮料中4种甜味剂(安赛蜜、糖精钠、甜味素、纽甜)的方法.样品经简单的预处理后,通过ACQUITY UPLCTM BEH C18色谱柱分离,以乙腈-20 mmol/L磷酸二氢钠水溶液为流动相进行梯度洗脱,于220 nm波长下紫外检测.一次进样分析仅需6 min.4种甜味剂在0.5～20.0 mg/L范围内的线性关系良好,在加标水平为1,10和20 mg/L时,被测物的回收率为80.5%～95.2%,相对标准偏差为0.50%～8.7%.     

饮料中4种人工合成甜味剂同时测定的超高效液相色谱快速检测方法

建立了采用超高效液相色谱同时测定饮料中4种甜味剂(安赛蜜、糖精钠、甜味素、纽甜)的方法。样品经简单的预处理后,通过ACQUITY UPLCTM BEH C18色谱柱分离,以乙腈-20 mmol/L磷酸二氢钠水溶液为流动相进行梯度洗脱,于220 nm波长下紫外检测。一次进样分析仅需6 min。4种甜味剂在0.5～20.0 mg/L范围内的线性关系良好,在加标水平为1,10和20 mg/L时,被测物的回收率为80.5%～95.2%,相对标准偏差为0.50%～8.7%。     

高效液相色谱/二极管阵列法快速测定白酒、配制酒与葡萄酒中5种人工合成甜味剂

建立了一种快速检测白酒、配制酒和葡萄酒中安赛蜜、糖精钠、阿斯巴甜、阿力甜及纽甜5种人工合成甜味剂的高效液相色谱分析方法。采用C_(18)柱为分离柱,对流动相的组成和洗脱方式、检测波长等参数进行优化。结果表明,以乙腈和0.02 mol/L硫酸铵(p H 4.4)溶液为流动相,梯度洗脱,柱温40℃,可使5种人工合成甜味剂在15 min内实现基线分离。最佳检测波长下,5种甜味剂在4~200 mg/L浓度范围内呈良好的线性关系,相关系数均大于0.999。样品加标回收率为95.2%~103.2%,相对标准偏差(n=5)均不大于3.4%。该方法简便、快捷、准确、灵敏度较高,适用于白酒、配制酒和葡萄酒等各类酒中5种人工合成甜味剂的快速检测。     

离子色谱-串联质谱法分析环境水体中痕量人工甜味剂

人工甜味剂被广泛使用并且在环境中持久存在,因此可能成为生活废水污染地表水体及地下水的有力证据。人工甜味剂作为一种新型示踪剂,对其在环境水体中的分析方法的灵敏度和抗干扰能力提出了更高的挑战。本研究采用离子色谱-三重四极杆串联质谱负离子模式实现了4种人工甜味剂的分离检测。经对比考察,采用细内径(2 mm)离子色谱柱( AS19-2 mm)既缩短了保留时间又提高了分离度;采用60 mmol/L NaOH等度洗脱,既实现了简便操作,又克服了传统的反相分离试剂及缓冲盐对离子化效度的负面影响;采用默克固相萃取柱(Merk LiChrolut EN 200 mg 3 mL)对酸化水样(pH<2.0)进行富集,固相萃取柱活化条件为依次加入2 mL甲醇与2 mL水,并采用2 mL甲醇;采用外接水柱后抑制法进一步提高了灵敏度、降低了检测背景值,抑制器电流为75 mA;统一采用多反应监测负离子模式实现了安赛蜜、糖精钠、甜蜜素及三氯蔗糖4种人工甜味剂的同时采集与检测,检出限均在5.0 ng/L以下,不同基质环境样品的加标回收率可控制在65%~120%之间。本方法简便、干扰少、检出限低,既适合于不同基质环境水样的日常分析监测,又适合于地下水污染的示踪研究。     

Determination of aspartame by ion chromatography with electrochemical integrated amperometric detection

In this paper, the separation and determination of the sweetener aspartame by ion chromatography coupled with electrochemical amperometric detection is reported. Sodium saccharin, acesulfame-K and aspartame were separated using 27.5 mmol/l NaOH isocratic elution on a Dionex IonPac AS4A-SC separation column. Aspartame can be determined by integrated amperometric detection without interference from the other two sweeteners. The method can be applied to the determination of aspartame in powered tabletop, fruit juice and carbonated beverage samples, and the results obtained by integrated amperometry were in agreement with those obtained using a UV detection method. A method for determining analytes with an NH₂ group by ion chromatography with integrated amperometry was developed.     

Thermal decomposition of enalapril maleate studied by dynamic isoconversional method

Summary The aspartame is an artificial sweetener was discovered accidentally in the United States by J. M. Schlatter in 1965. In this work the kinetic of the thermal decomposition of sweetener, containing aspartame as sweetening agent, by means isothermal TG method was studied. The comparison of thermogravimetric data to the reference profiles of standard aspartame and lactose suggests an interaction between the two components in the sweetener, due to the decrease in the thermal stability of sweetener and of the overlapping processes. In the isothermal kinetic study the sweetener exhibited lower activation energy values, indicating a lower stability corroborating the thermoanalytical data. In case of the sweetener, the lower activation energy can be related to the interactions which took place between its components.     

Analysis and occurrence of seven artificial sweeteners in German waste water and surface water and in soil aquifer treatment (SAT)

A method for the simultaneous determination of seven commonly used artificial sweeteners in water is presented. The analytes were extracted by solid phase extraction using Bakerbond SDB 1 cartridges at pH 3 and analyzed by liquid chromatography electrospray ionization tandem mass spectrometry in negative ionization mode. Ionization was enhanced by post-column addition of the alkaline modifier Tris(hydroxymethyl)amino methane. Except for aspartame and neohesperidin dihydrochalcone, recoveries were higher than 75% in potable water with comparable results for surface water. Matrix effects due to reduced extraction yields in undiluted waste water were negligible for aspartame and neotame but considerable for the other compounds. The widespread distribution of acesulfame, saccharin, cyclamate, and sucralose in the aquatic environment could be proven. Concentrations in two influents of German sewage treatment plants (STPs) were up to 190 μg/L for cyclamate, about 40 μg/L for acesulfame and saccharin, and less than 1 μg/L for sucralose. Removal in the STPs was limited for acesulfame and sucralose and >94% for saccharin and cyclamate. The persistence of some artificial sweeteners during soil aquifer treatment was demonstrated and confirmed their environmental relevance. The use of sucralose and acesulfame as tracers for anthropogenic contamination is conceivable. In German surface waters, acesulfame was the predominant artificial sweetener with concentrations exceeding 2 μg/L. Other sweeteners were detected up to several hundred nanograms per liter in the order saccharin ≈ cyclamate > sucralose. Figure Some artificial sweeteners are excreted unchanged and in particular acesulfame is a perfect tracer for municipal waste water Electronic supplementary material  The online version of this article (doi:) contains supplementary material, which is available to authorized users.     

Flow-through spectrophotometric sensor for the determination of aspartame in low-calorie and dietary products.

A very simple flow-through sensor is presented for the determination of the intense sweetener aspartame in low-calorie and dietary products. The sensor is implemented in a monochannel flow-injection system with UV spectrophotometric detection using a Sephadex CM-C25 cationic exchanger packed 20 mm high in a flow cell. This method is based on the transient retention of a cationic species of the sweetener on the solid phase when a pH 5.0 acetic acid sodium acetate buffer (0.01 M) is used as a carrier (2.6 mL(-1) min). The carrier itself elutes the analyte from the solid support, regenerating a sensing zone. Aspartame was determined by measuring its intrinsic absorbance at 219 nm at its residence time without any derivatization. Calibration graphs were linear over the range of 5.0 - 600.0 microg mL(-1) with an RSD of 0.55% (peak height). This sweetener was determined in several samples by measuring the height or peak area, obtaining recoveries ranging between 95 - 101% and 97.5 - 101%, respectively. The procedure was validated for its use in the determination of aspartame in low-calorie and dietary products, giving reproducible and accurate results.     

衍生物气相色谱法测定蔗糖发酵液中的寡果糖

 将蔗糖发酵液中的混合糖浆进行三甲基硅烷化衍 生后,利用大口径毛细管柱进行气相色谱分析。实验结果表明,利用改装的国产气相色谱仪 SP2308,采用大口径毛细管柱OV-101,在选定的色谱条件下,混合糖浆各组分可得到较好的分离。利用该法对寡果糖进行测定,重现性好,具有理想的回收率。     

A chemiluminescence sensor array for discriminating natural sugars and artificial sweeteners

In this paper, we report a chemiluminescence (CL) sensor array based on catalytic nanomaterials for the discrimination of ten sweeteners, including five natural sugars and five artificial sweeteners. The CL response patterns (“fingerprints”) can be obtained for a given compound on the nanomaterial array and then identified through linear discriminant analysis (LDA). Moreover, each pure sweetener was quantified based on the emission intensities of selected sensor elements. The linear ranges for these sweeteners lie within 0.05–100 mM, but vary with the type of sweetener. The applicability of this array to real-life samples was demonstrated by applying it to various beverages, and the results showed that the sensor array possesses excellent discrimination power and reversibility.     

A superior synthesis of aspartame

The dipeptide sweetener, aspartame, has been prepared in high yield via the coupling of L-phenylalanine methyl ester and L-aspartic acid N-thiocarboxyanhydride.     

Genetics of sweet taste preferences

Inbred mouse strains display marked differences in avidity for sweet solutions due in part to genetic differences among strains. Using several techniques, we have located a number of regions throughout the genome that influence sweetener acceptance. One prominent locus regulating differences in sweetener preferences among mouse strains is the saccharin preference (Sac) locus on distal chromosome 4. Afferent responses of gustatory nerves to sweeteners also vary as a function of allelic differences in the Sac locus, suggesting that this gene may encode a sweet taste receptor. Using a positional cloning approach, we identified a gene (Tas1r3) encoding the third member of the T1R family of putative taste receptors, T1R3. Introgression by serial back-crossing of a chromosomal fragment containing the Tas1r3 allele from the high sweetener-preferring strain onto the genetic background of the low sweetener-preferring strain rescued its low sweetener-preference phenotype. Tas1r3 has two common haplotypes, one found in mouse strains with elevated sweetener preference and the other in strains relatively indifferent to sweeteners. This study, in conjunction with complimentary recent studies from other laboratories, provides compelling evidence that Tas1r3 is equivalent to the Sac locus and that the T1R3 receptor (when co-expressed with taste receptor T1R2) responds to sweeteners. However, other sweetness receptors may remain to be identified.     

Poly-Sugar: Modification of Poly(vinyl Alcohol)

This paper describes the attachment of sugar (sucrose) onto low molecular weight poly(vinyl alcohols) (etherification) to produce a new class of synthetic sweetener. Because of its regulated molecular weight, the new sweetener would pass through the digestive tract and be excreted in its original molecular form. We have termed the new class of sweeteners poly-sugar. The etherification of sucrose with poly(vinyl alcohol) can be carried out either in dimethyl sulfoxide or water. We have prepared poly-sugars with varying degrees of etherification (3.4–5.4). Highly etherified products were bitter, but a poly-sugar with a 4.23 degree of etherification was sweet without any bitter aftertaste.     

Total synthesis of Monatin

The naturally occurring sweetener Monatin, a diastereomer of Monatin, and a phenyl analogue of Monatin have been prepared and isolated in their enantiomerically pure forms.