Sweeteners determination in table top formulations using FT-Raman spectrometry and chemometric analysis

A partial least squares (PLS) Fourier transform Raman spectrometry procedure based on the measurement of solid samples contained inside standard glass vials, has been developed for direct and reagent-free determination of sodium saccharin and sodium cyclamate in table top sweeteners. A classical 2² design for standards was used for calibration, but this system provides accuracy errors higher than 13% w/w for the analysis of samples containing glucose monohydrate. So, an extended model incorporating glucose monohydrate (2³ standards) was assayed for the determination of sodium saccharin and sodium cyclamate in all the samples. Mean centering spectra data pre-treatment has been employed to eliminate common spectral information and root mean square error of calibration (RMSEC) of 0.0064 and 0.0596 was obtained for sodium saccharin and sodium cyclamate, respectively. A mean accuracy error of the order of 1.1 and 1.9% w/w was achieved for sodium saccharin and sodium cyclamate, in the validation of the method using actual table top samples, being lower than those obtained using an external monoparametric calibration. FT-Raman provides a fast alternative to the chromatographic method for the determination of the sweeteners with a three times higher sampling throughput than that obtained in HPLC. On the other hand, FT-Raman offers an environmentally friendly methodology which eliminates the use of solvents. Furthermore, the stability of samples and standards into chromatographic standard glass vials allows their storage for future analysis thus avoiding completely the waste generation.     

Pattern Recognition of Sweeteners in Biological Fluids,Beverages, and Ketchup using Stochastic Sensors

Three stochastic sensors based on nanodiamond (nDP) paste modified with α, β, and γ‐cyclodextrin were designed and characterized for pattern recognition of aspartame, acesulfame K and sodium cyclamate in beverages, ketchup, and biological fluids. The linear concentration ranges obtained for acesulfame K (between 1.00×10^?10 mol L^?1and 1.00×10^?3 mol L^?1), for aspartame (between 1.00×10^?12 mol L^?1 and 1.00×10^?3 mol L^?1) and for sodium cyclamate (between 4.97×10^?12 mol L^?1 and 4.97×10^?3 mol L^?1) allow their assay in biological fluids, beverages and ketchup. The lowest limits of quantification were obtained using the stochastic sensor based on γ‐CD/nDP: for acesulfame K 1.00×10^?10 mol L^?1, for aspartame 1.00×10^?12 mol L^?1 and for sodium cyclamate 4.97×10^?12 mol L^?1. All three stochastic sensors revealed very high values of sensitivities. The proposed method was reliable for qualitative and quantitative assay of aspartame, acesulfame K and sodium cyclamate in beverages, ketchup, and in biological fluids such as urine.     

Oxathiazinone Dioxides—A New Group of Sweetening Agents

1,2,3-0xathiazin-4(3H)-one 2,2-dioxides bearing lower alkyl substituents on C-5 and C-6 represent potential sweeteners. They are formed from chloro- or fluorosulfonyl isocyanate and acetylenes, ketones, β-diketones, β-oxo carboxylic esters, or benzyl vinyl ethers via N-halosulfonyl β-oxo carboxamides as common intermediates.     

高效液相色谱法测定饮料中甜味剂和防腐剂的含量

采用高效液相色谱-紫外检测器测定饮料中甜味剂和防腐剂的含量.色谱柱为Eclipse XDB-C18(4.6mm×250mm,5μm),以甲醇:0.02mol/L乙酸铵溶液(pH 6.0,30:70,V/V)为流动相,柱温为25℃,流速为0.7mL/min,在230nm处检测.结果表明,各物质的线性回归方程相关系数r在0...     

Simultaneous determination of preservatives,sweeteners and antioxidants in foods by paired-ion liquid chromatography

Summary A paired-ion, reversed-phase high-performance liquid chromatographic method was developed for the simultaneous determination of sweeteners (dulcin, saccharin-Na and acesulfame-K), preservatives (sodium dehydroacetate, sorbic acid, salicyclic acid, benzoic acid, succinic acid, methyl-para-hydroxybenzoic acid, ethyl-para-hydroxybenzoic acid, n-propyl-para-hydroxybenzoic acid, isopropyl-para-hydroxybenzoic acid, n-butyl-para-hydroxybenzoic acid, and isobutyl-para-hydroxybenzoic acid), and antioxidants (3-tertiary-butyl-4-hydroxyanisole and tertiary-butyl-hydroquinone). A mobile phase of acetonitrile-50 mM aqueous α-hydroxyisobutyric acid solution (pH 4.5) (2.2 : 3.4 or 2.4 : 3.6, v/v) containing 2.5 mM hexadecyltrimethylammonium bromide and a C₁₈ column with a flow rate at 1.0 mL/min and detection at 233 nm were used. This method was found to be very reproducible with detection limits ranged from 0.15 to 3.00 μg. The retention factor (k) of each additive could be affected by concentrations of hexadecyltrimethylammonium bromide and α-hydroxyisobutyric acid, and pH and ratio of mobile phase. The presence of additives in some food samples was determined.     

微流蒸发光散射检测器的研制及评价

构建了适用于纳升级到微升级流量的毛细管分离体系的微流蒸发光散射检测器(μELSD),实现了其与毛细管液相色谱(eLC)的联用.对雾化器孔径和雾化毛细管内径、蒸发管内径和长度、光散射池尺寸、雾化毛细管位置和辅助载气流量等参数进行了优化.在最优条件下,微流蒸发光散射检测器检出限为直接进样葡萄糖1 ng(S/N＞ 10),线性范围0.01～1.0 μg,重复性好,峰面积RSD(n=6)为0.4％,峰高RSD(n=6)为0.3％.本检测器已成功应用cLC-μELSD平台,使用C18毛细管色谱柱(内径250 μm),0.1％甲酸铵溶液(pH 4.5)-甲醇(60∶40,V/V)为流动相,分离检测了3种常用甜味剂,表明本研究构建的系统可以应用于实际分离检测中,具有分析时间快、溶剂消耗量少、样品需求量小的优点.     

Indirect determination of cyclamate by an on-line continuous precipitation-dissolution flow system

A continuous-flow procedure is proposed for the indirect determination of sodium cyclamate by an atomic absorption spectrometric method in artificial sweeteners mixtures and soft drinks. Sulfamic group is oxidized to sulfate and it is continuously precipited with lead ion in a flow manifold. The lead sulfate formed is retained on a filter, washed with diluted ethanol and dissolved in ammonium acetate for on-line atomic absorption determination of lead, the amount of which in the precipitate is proportional to that of cyclamate in the sample. The proposed method allows the determination of sodium cyclamate in the range 1–90 μg ml⁻¹ with a relative standard deviation of 3.1% at a rate of ca. 35 samples per h. The 3σ detection limit is 0.25 μg ml⁻¹. The method is very selective, no compounds normally found in the analysed samples and other artificial sweeteners had any effect on the determination of cyclamate.     

Analysis of sucralose and other sweeteners in water and beverage samples by liquid chromatography/time-of-flight mass spectrometry

A methodology for the chromatographic separation and analysis of three of the most popular artificial sweeteners (aspartame, saccharin, and sucralose) in water and beverage samples was developed using liquid chromatography/time-of-flight mass spectrometry (LC/TOF-MS). The sweeteners were extracted from water samples using solid-phase extraction (SPE) cartridges. Furthermore, several beverages were analyzed by a rapid and simple method without SPE, and the presence of the sweeteners was confirmed by accurate mass measurements below 2-ppm error. The unambiguous confirmation of the compounds was based on accurate mass measurements of the protonated molecules [M+H]⁺, their sodium adducts and their main fragment ions. Quantitation was carried out using matrix-matched standard calibration and linearity of response over 2 orders of magnitude was demonstrated (r > 0.99). A detailed fragmentation study for sucralose was carried out by time-of-flight and a characteristic spectrum fingerprint pattern was obtained for the presence of this compound in water samples. Finally, the analysis of several wastewater, surface water and groundwater samples from the US showed that sucralose can be found in the aquatic environment at concentrations up to 2.4 μg/L, thus providing a good indication of wastewater input from beverage sources.     

High-performance ion mobility spectrometry with direct electrospray ionization (ESI-HPIMS) for the detection of additives and contaminants in food

High-performance ion mobility spectrometry (HPIMS) with an electrospray ionization (ESI) source detected a series of food contaminants and additive compounds identified as critical to monitoring the safety of food samples. These compounds included twelve phthalate plasticizers, legal and illegal food and cosmetic dyes, and artificial sweeteners that were all denoted as detection priorities. HPIMS separated and detected the range of compounds with a resolving power better than 60 in both positive and negative ion modes, comparable to the commonly used high-performance liquid chromatography (HPLC) methods, but with most acquisition times under a minute. The reduced mobilities, K₀, have been determined, as have the linear response ranges for ESI-HPIMS, which are 1.5–2 orders of magnitude for concentrations down to sub-ng μL⁻¹ levels. At least one unique mobility peak was seen for two subsets of the phthalates grouped by the country where they were banned. Furthermore, ESI-HPIMS successfully detected low nanogram levels of a phthalate at up to 30 times lower concentration than international detection levels in both a cola matrix and a soy-based bubble tea beverage using only a simplified sample treatment. A newly developed direct ESI source (Directspray) was combined with HPIMS to detect food-grade dyes and industrial dye adulterants, as well as the sweeteners sodium saccharin and sodium cyclamate, with the same good performance as with the phthalates. However, the Directspray method eliminated sources of carryover and decreased the time between sample runs. Limits-of-detection (LOD) for the analyte standards were estimated to be sub-ng μL⁻¹ levels without extensive sample handling or preparation.     

Conformational Requirements for Sweet-Tasting Peptides and Peptidomimetics

The molecular basis o taste has been extensively studied over many years. The research carried out in our laboratories is focused on the elucidation of detailed structure–taste relationships of peptides and peptidomimetics using an “integrated” approach employing synthesis, analysis of NMR spectra, computer simulations, and X-ray crystallography. Various peptidomimetic residues have been incorporated to introduce predictable structural constraints into taste ligands. These constraints eliminate some of the molecular flexibility and allow us to develop structure–activity relationships. We describe here the topochemical requirements of the sweet and bitter taste receptor(s) and develop detailed structure-taste relationships with considerable predictive power for peptides and related molecules.