Synthesis, spectroscopic and thermal studies of the copper(II) aspartame chloride complex

Aspartame adduct of copper(II) chloride Cu(Asp)₂Cl₂·2H₂O (Asp=aspartame) is synthesized and characterized by elemental analysis, FT IR, UV/vis, ESR spectroscopies, TG, DTG, DTA measurements and molecular mechanics calculations. Aqueous solution of the green solid absorbs strongly at 774 and 367 nm. According to the FT IR spectra, the aspartame moiety coordinates to the copper(II) ion via its carboxylate ends, whereas the ammonium terminal groups give rise to hydrogen bonding network with the water, the chloride ions or neighboring carboxylate groups. The results suggest tetragonally distorted octahedral environment of the copper ions.     

高效液相色谱法测定乳及乳制品中4种人工合成甜味剂

提出了高效液相色谱法测定乳及乳制品中4种人工合成甜味剂安赛蜜、糖精钠、阿斯巴甜和纽甜含量的方法。样品加入亚铁氰化钾和乙酸锌使蛋白质沉淀析出后,以Diamonsil-C18色谱柱(250 mm×4.6 mm,5μm)为固定相,0.05 mol.L-1磷酸二氢钾溶液和乙腈为流动相梯度洗脱,用二极管阵列检测器于230 nm波长处检测安赛蜜,210 nm波长处检测糖精钠、阿斯巴甜和纽甜。安赛蜜、糖精钠、阿斯巴甜和纽甜的方法检出限(3S/N)分别为1.0,0.5,1.5,2.5μg.g-1。以空白乳粉样品为基体作加标回收试验,测得回收率在90.0%～103.3%之间,相对标准偏差(n=8)在2.1%～5.8%之间。     

Identification and characterisation of the E951 artificial food sweetener by vibrational spectroscopy and theoretical modelling

Aspartame (E951), a very well‐known dipeptide sweetener, approximately 150–200 times sweeter than sugar, is widely used in a variety of applications, especially in soft drinks. A drawback of E951 is its relatively low stability at high pH values and at high temperatures, thereby limiting its use. The changes observed in the very strong bands from the 1600–1300 cm⁻¹ spectral region, characteristic to the υ(CO) mode coupled with the NH bending mode, allows to establish the species present in the Raman and SERS solutions at different concentrations and pH values. More exactly, a molecule protonation at the amino group was detected on going from basic to acidic pH values. The DFT calculated geometry, harmonic vibrational modes and Raman scattering activities of E951 were in good agreement with the experimental data and helped establish its SERS behaviour on silver surfaces. According to the DFT calculations performed, E951 can give rise to an intramolecular hydrogen bonding network, with lengths in the same range as the hydrogen bonds in the peptide unit moieties. Copyright © 2009 John Wiley & Sons, Ltd.     

A biosensor based on graphite epoxy composite electrode for aspartame and ethanol detection

A gelatin membrane with carboxyl esterase and alcohol oxidase was subsequently integrated onto the surface of a graphite epoxy composite electrode (GECE). The developed biosensors showed linearity in the range of 2.5–400 μM for aspartame and 2.5–25 μM for ethanol with response times of 170 and 70 s for each analyte, respectively. The resulting bienzyme biosensor was used for aspartame detection in diet coke samples and ethanol detection in beer and wine samples. From the obtained results, it can be concluded that the developed biosensor is a selective, practical and economic tool for aspartame and ethanol detection in real samples.     

环糊精对阿斯巴甜的甜感增强作用及二者相互作用热力学

目前环糊精（CD）对阿斯巴甜（ASP）甜感强度的影响研究主要集中在环糊精对阿斯巴甜的稳定性研究。我们认为CD对ASP甜感强度的提升与其和ASP的结合常数有一定的关系。本文选择了五种环糊精,α-环糊精（α-CD）、β-环糊精（β-CD）、γ-环糊精（γ-CD）、羟丙基-β-环糊精（HP-β-CD）、甲基-β-环糊精（Met-β-CD）,研究了这些环糊精存在下ASP的感官甜度的变化及二者的相互作用。结果表明,β-CD可以明显提升ASP的甜感强度。等温滴定量热（ITC）和荧光光谱对ASP与CDs结合过程亲和力的研究表明,ASP与β-CD的结合是自发的,并且具有最大的结合常数。差示扫描量热（DSC）、核磁共振（¹H NMR）以及傅里叶变换红外（FT-IR）揭示了其结合过程的机制。本研究对理解甜味剂甜感强度与热力学结合常数的关系具有重要的意义,也为基于结合常数筛选风味保持剂的方法提供有益的基础。     

RP-HPLC同时测定饮料中安赛蜜、阿斯巴甜及苯甲酸

建立了一种同时检测几种饮料中安赛蜜、阿斯巴甜及苯甲酸的高效液相色谱检测方法。确定了最佳色谱条件:色谱柱:Diamonsil-C₁₈（250mm×4.6mm,5μm）;流动相:0.02mol/L硫酸铵:乙腈:磷酸=80:20:0.02（V/V/V）;流速:1.0mL/min;紫外检测器检测波长:210nm。该方法加标回收率在94.5%—101.5%之间,精密度小于3%。实现了对碳酸饮料、茶饮料及橙汁中的安赛蜜、阿斯巴甜及苯甲酸的同时测定。     

Novel Dual Two‐Dimensional Liquid Chromatography Online Coupled to Ultraviolet Detector,Fluorescence Detector,Ion‐Trap Mass Spectrometer for Short Peptide Amino Acid Sequence Determination with Bottom‐Up Strategy

A novel dual two‐dimensional (2D) high‐performance liquid chromatography (LC) setup coupled online to an ultraviolet (UV) detector, fluorescence (FL) detector, and ion‐trap mass spectrometer (MS) has been developed for determining the amino acid sequence of short peptides using a novel bottom‐up strategy. Short peptides were electrothermally hydrolyzed to shorter peptides and amino acid enantiomers. The first 2D LC‐UV and FL system was used to separate and identify the produced parent and daughter short peptides and amino acid isomers and enantiomers in the hydrolysate; the second 2D LC‐MS was used to identify the presence of cysteine and obtain the molecular mass signals and N‐terminal peptide fragment ion signals for parent and daughter short peptides. The identified amino acid enantiomers are used to form any possible short peptides by permutation and combination in an order from dipeptide to a tripeptide, to a tetrapeptide, and to even higher short peptides. The correct short peptides are confirmed by comparing the molecular weights of the constituent amino acid enantiomers and the molecular weights of identified short peptides together, with the characteristic N‐terminal peptide fragment ion signals. The amino acid sequence of the dipeptide ester aspartame and the tripeptide glutathione was successfully determined by this method.     

反相离子对液相色谱法分析天冬二肽

提出了一种反相离子对液相色谱法分析天冬二肽的分析技术；采用C18为分析柱，以三氟乙酸为离子对试剂，乙腈-磷酸二氢钾水溶液为流动相；方法不仅适用于天冬二肽产品的纯度分析，而且适用于天冬二肽合成过程中的中间体及副产物的分析；方法具有分析速度快、准确度高、操作简单、实用性强等优点。     

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.     

Separation and simultaneous determination of four artificial sweeteners in food and beverages by ion chromatography

In this paper, the separation and determination of four artificial sweeteners (aspartame, sodium cyclamate, acesulfame-K and sodium saccharin) by ion chromatography coupled with suppressed conductivity detector is reported. The four artificial sweeteners were separated using KOH eluent generator. Due to the use of eluent generator, very low conductance background conductivity can be obtained and sensitivity of sweeteners has been greatly improved. Under the experimental condition, several inorganic anions, such as F-, Cl-, NO3-, NO2-, Br-, SO4(2)-, PO4(3)- and some organic acid such as formate, acetate, benzoate, and citrate did not interfere with the determination. With this method, good linear relationship, sensitivity and reproducibility were obtained. Detection limits of aspartame, sodium cyclamate, acesulfame-K, sodium saccharin were 0.87, 0.032, 0.019, 0.045 mg/L, respectively. Rate of recovery were between 98.23 and 105.42%, 99.48 and 103.57%, 97.96 and 103.23%, 98.46 and 102.40%, respectively. The method has successfully applied to the determination of the four sweeteners in drinks and preserved fruits.