A Study on the Analytical Method of Artificial Sweeteners in Foods

식품 중 인공감미료의 분석법에 관한 연구

  • Kim, Hee-Yun (Food Additives Division, Korea Food and Drug Administration) ;
  • Yoon, Hae-Jung (Food Additives Division, Korea Food and Drug Administration) ;
  • Hong, Ki-Hyung (Food Additives Division, Korea Food and Drug Administration) ;
  • Lee, Chang-Hee (Test and Analysis Laboratory, Busan Regional Food and Drug Adiministration) ;
  • Park, Sung-Kwan (Food Additives Division, Korea Food and Drug Administration) ;
  • Choi, Jang-Duck (Food Additives Division, Korea Food and Drug Administration) ;
  • Choi, Woo-Jeong (Food Additives Division, Korea Food and Drug Administration) ;
  • Park, Sun-Young (Food Additives Division, Korea Food and Drug Administration) ;
  • Kim, Ji-Hye (Food Additives Division, Korea Food and Drug Administration) ;
  • Lee, Chul-Won (Food Additives Division, Korea Food and Drug Administration)
  • 김희연 (식품의약품안전청 식품첨가물과) ;
  • 윤혜정 (식품의약품안전청 식품첨가물과) ;
  • 홍기형 (식품의약품안전청 식품첨가물과) ;
  • 이창희 (부산지방식품의약품안전청) ;
  • 박성관 (식품의약품안전청 식품첨가물과) ;
  • 최장덕 (식품의약품안전청 식품첨가물과) ;
  • 최우정 (식품의약품안전청 식품첨가물과) ;
  • 박선영 (식품의약품안전청 식품첨가물과) ;
  • 김지혜 (식품의약품안전청 식품첨가물과) ;
  • 이철원 (식품의약품안전청 식품첨가물과)
  • Published : 2004.02.28

Abstract

Analysis methods of artificial sweeteners, aspartame, acesulfame potassium, sodium saccharin, and sucralose isolated from foods were developed using high performance liquid chromatography, HPLC conditions for aspartame, acesulfame potassium, and sodium saccharin were: column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, 0.05M sodium phosphate monobasic : acetonitrile (9 : 1, pH 3.5, containing 0.01M tetrapropylammonium hydroxide); detector, UV detector at 210 nm. HPLC condition for sucralose were : column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, water:methanol (7 : 3); detector, refractive index detection (sensitivity = 16). Recoveries of artificial sweeteners in foods including soft drinks, fruit and vegetable beverages, alcoholic beverages, fermented milk beverages, soybean milk, ice cream, snacks, chewing gums, jam, honey, kimchi salted food, special dietary products, processed fish products, candies, food additive mixtures, chocolate and cocoa were 76.1-101.3%, 82.3-103.2%, 83.1-103.7%, and 80,6-99.5% for aspartame, acesulfame potassium, sodium saccharin, and sucralose, respectively.

Keywords

artificial sweeteners;HPLC;aspartame;acesulfame potassium;sodium saccharin;sucralose

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