Determination of neotame in various foods by high-performance liquid chromatography coupled with ultraviolet and mass spectrometric detection

被引：13

作者：

Zhu, Kenan ^{[1
]}

Chen, Yihui ^{[1
,3
]}

Yu, Lanlan ^{[3
]}

Hou, Chunyan ^{[1
,4
]}

Qiao, Xiaoqiang ^{[5
]}

Wang, Tingting ^{[1
,2
]}

机构：

[1] Ningbo Univ Technol, Sch Mat & Chem Engn, Ningbo 315211, Peoples R China

[2] Tianjin Univ, Zhejiang Inst, Ningbo 315201, Peoples R China

[3] Ningbo Customs Technol Ctr, Ningbo 315040, Peoples R China

[4] Georgetown Univ, Lombardi Comprehens Canc Ctr, Dept Oncol, Med Ctr, Washington, DC 20057 USA

[5] Hebei Univ, Coll Pharmaceut Sci, Key Lab Med Chem & Mol Diag, Minist Educ, Baoding 071002, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 416卷

关键词：

Food; HPLC-UV; HPLC-MS; MS; Neotame; Solid-phase extraction; LOW-CALORIE SWEETENERS; BEVERAGES; ASPARTAME;

D O I：

10.1016/j.foodchem.2023.135863

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A new analytical technique involving protein precipitation, heating, lipid degreasing, and SPE procedures combined with HPLC-UV and HPLC-MS/MS has been developed for the determination of neotame in a variety of food samples. This method is applicable for high-protein, high-lipid, or gum-based solid samples. The limit of detection of the HPLC-UV method was 0.5 mu g/mL, while that of the HPLC-MS/MS method was 3.3 ng/mL. The spiked recoveries of neotame in 73 kinds of foods were in the range of 81.1-107.2 % with UV detection. The spiked recoveries obtained by HPLC-MS/MS in 14 kinds of foods ranged from 81.6 % to 105.8 %. This technique was successfully used to determine the contents of neotame in two positive samples, indicating its applicability in food analysis.

引用

页数：8

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