Analysis sweeteners

Bidlingmeyer, B. A. Schmitz, S. The Analysis of Artificial Sweeteners and Additives in Beverages by HPLG, /. Chem. Educ. 1991, 68, A195-A200. 

Liquid Dosage Forms. Simple aqueous solutions, symps, elixirs, and tinctures are prepared by dissolution of solutes in the appropriate solvent systems. Adjunct formulation ingredients include certified dyes, flavors, sweeteners, and antimicrobial preservatives. These solutions are filtered under pressure, often using selected filtering aid materials. The products are stored in large tanks, ready for filling into containers. QuaUty control analysis is then performed. 

Frazierm, R.A. et ah. Development of a capillary electrophoresis method for the simultaneous analysis of colours, preservatives and sweeteners in soft drinks, J. 

Chocolate milk samples prepared from sweetened cocoa powders averaged 58 mg per serving of theobromine and 5 mg per serving of caffeine.28 Analysis of a "home-style" recipe resulted in higher methylxanthine values — 94 mg theobromine and 10 mg caffeine per serving. However, the authors noted that this recipe also had a stronger chocolate flavor. The lower values reported by Zoumas et al. and Blauch and Tarka compared to others was attributed to the inability of older methods to separate theobromine and caffeine, and the lack of precision and accuracy of the older methods. A compendium of theobromine and caffeine values reported for chocolate beverages from both published and unpublished studies has been compiled in Table 8. 

As required by Directive 89/107/EEC, criteria of purity have been drawn up for all the listed food additives (with a couple of exceptions). Purity criteria for all the permitted sweeteners have been prescribed in Directive 95/31/EC,6 as amended, and criteria for all the permitted colours are contained in Directive 95/ 45/EC,7 as amended. Directives that prescribe purity criteria for all the additives authorised under Directive 95/2/EC have been drawn up in stages. Directive 96/ 77/EC8 containing purity criteria for antioxidants and preservatives is amended by Directives 98/86/EC which lays down purity criteria for emulsifiers, stabilisers and thickeners and 2000/63/EC which contains purity criteria for most additives numbered E 500 and above, and for certain other additives not covered in the earlier directives. Purity criteria for most of the few remaining permitted miscellaneous additives are contained in Directive 2001/30/EC however, purity criteria for E 1201 polyvinylpyrrolidone and E 1202 polyvinylpolypyrrolidone are still being considered by the Scientific Committee on Food. Some methods of analysis for verifying prescribed purity criteria have been developed at EU level these are contained in Directive 81/712/EEC.9... 

Sweeteners can be roughly divided into two groups bulk and intense sweeteners. Prodolliet (1996) and Gloria (2000) reviewed thoroughly the analysis and properties of intense sweeteners acesulfame-K, alitame, cyclamate, aspartame, glycyrrhizin, neohesperidin DC, saccharin, stevioside, sucralose and thaumatin. They are generally used in low calorie products such as diet... 

Numerous CE separations have been published for synthetic colours, sweeteners and preservatives (Frazier et al., 2000a Sadecka and Polonsky, 2000 Frazier et al., 2000b). A rapid CZE separation with diode array detection for six common synthetic food dyes in beverages, jellies and symps was described by Perez-Urquiza and Beltran (2000). Kuo et al. (1998) separated eight colours within 10 minutes using a pH 9.5 borax-NaOH buffer containing 5 mM /3-cyclodextrin. This latter method was suitable for separation of synthetic food colours in ice-cream bars and fmit soda drinks with very limited sample preparation. However the procedure was not validated for quantitative analysis. A review of natural colours and pigments analysis was made by Watanabe and Terabe (2000). Da Costa et al. (2000) reviewed the analysis of anthocyanin colours by CE and HPLC but concluded that the latter technique is more robust and applicable to complex sample types. Caramel type IV in soft drinks was identified and quantified by CE (Royle et al., 1998). 

There is a recent trend towards simultaneous CE separations of several classes of food additives. This has so far been applied to soft drinks and preserved fruits, but could also be used for other food products. An MEKC method was published (Lin et al., 2000) for simultaneous separation of intense sweeteners (dulcin, aspartame, saccharin and acesulfame K) and some preservatives (sorbic and benzoic acids, sodium dehydroacetate, methyl-, ethyl-, propyl- and isopropyl- p-hydroxybenzoates) in preserved fruits. Ion pair extraction and SPE cleanup were used prior to CE analysis. The average recovery of these various additives was 90% with good within-laboratory reproducibility of results. Another procedure was described by Frazier et al. (2000b) for separation of intense sweeteners, preservatives and colours as well as caffeine and caramel in soft drinks. Using the MEKC mode, separation was obtained in 15 min. The aqueous phase was 20 mM carbonate buffer at pH 9.5 and the micellar phase was 62 mM sodium dodecyl sulphate. A diode array detector was used for quantification in the range 190-600 nm, and limits of quantification of 0.01 mg/1 per analyte were reported. The authors observed that their procedure requires further validation for quantitative analysis. 

This technique has been established for many years particularly for water, soil and feeding-stuff analysis, where a large number of analyses are required for quality control or monitoring purposes. A number of applications have been published for food additives including aspartame (Fatibello et al., 1999), citric acid (Prodromidis et al., 1997), chloride, nitrite and nitrate (Ferreira et al., 1996), cyclamates (Cabero et al., 1999), sulphites (Huang et al., 1999 AOAC Int, 2000), and carbonate, sulphite and acetate (Shi et al., 1996). Yebra-Biumm (2000) reviewed the determination of artificial sweeteners (saccharin, aspartame and cyclamate) by flow injection. 

As in many countries where maximum levels are set for the use of intense sweeteners in foods, analytical methods for identification and quantitative determination are required. Although a wide variety of methods is described, the European Standards for sweetener analysis deserve special attention. They were based on the most widely used analytical methods available and also demonstrated applicability and reliability in collaborative studies in several laboratories. 

An electrophoretic method was developed for the simultaneous determination of artificial sweeteners, preservatives and colours in soft drinks. The samples were degassed by sonication, filtered and used for analysis without any other pretreatment. Measurements were realized in uncoated fused-silica capillaries, the internal diameter being 50 ptm. Capillary lengths were 48.5 cm (40 cm to the detector) and 65.4 cm (56 cm to the detector). Capillaries were conditioned by washing them with (1 M sodium hydroxide (10 min), followed by 0.1 M sodium hydroxide (5 min) and water (5 min). Samples were injected hydrodinamically (250 mbar) at the anodic end. Analyses were performed at a voltage of 20 kV and the capillary temperature was 25°C. Analytes having ionizable substructure... 

R.A. Frazier, E.L. Inns, N. Dossi, J.M. Ames and H.E. Nursten, Development of a capillary electrophoresis method for the simultaneous analysis of artifical sweeteners, preservatives and colours in soft drinks. J. Chromatogr.A, 876 (2000) 213-220. 

Fort he determination of preservatives and sweeteners in soft drinks or fruit juices LC analysis with UV detection is widely used. The sample pretreatment, prior to LC analysis, often consists only of degassing, filtration and dilution of the Uqirid [2]. Sometimes a Uqirid-Uqitid extraction, suitable not only for soft drinks but also for more complex matrices, is appUed [3]. Chemometric methods appUed to overlapped spectra offer the advantage of minimizing or eliminating sample preparation by allowing to simirltaneoirsly determining one or more analytes in relatively complex matrices. 

The absorbance values of this solution was recorded between 190 and 300 nm spectral range eveiy 5 nm for PLS analysis of sweeteners (Apt, Ace-K, Sac). 

The molecules produced by living organisms, natural products, are employed in our lives as flavors, fragrances, pharmaceuticals, nontraditional medicines, dyes, and pesticides, among other uses. The products of chemistry are employed in our food as preservatives, artificial sweeteners, thickeners, dyes, taste enhancers, flavors, and textnring agents. Chemistry creates such key materials as plastics, ceramics, fabrics, alloys, semiconductors, liquid crystals, optical media, and biomaterials. Chemistry also does many kinds of analysis and these include measurements of air quahty, water quality, food safety, and the search for substances that compromise the enviromnent or workplace safety. 

Computational chemistry methodology is finding increasing application to the design of new flavoring agents. This chapter surveys several useful techniques linear free energy relationships, quantitative structure-activity relationships, conformational analysis, electronic structure calculations, and statistical methods. Applications to the study of artificial sweeteners are described. 

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