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

被引：8
|
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.
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页数：8
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