A Study on the Analytical Method of Artificial Sweeteners in Foods
2004
Kim, H.Y. (Korea Food and Drug Administration, Seoul, Republic of Korea), E-mail: [email protected] | Lee, C.H. (Busan Regional Food and Drug Administration, Busan, Republic of Korea) | Yoon, H.J. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Hong, K.H. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Park, S.K. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Choi, J.D. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Choi, W.J. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Park, S.Y. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Kim, J.H. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Lee, C.W. (Korea Food and Drug Administration, Seoul, Republic of Korea)
Analysis methods of artificial sweeteners, aspartame, acesulfame potassium, sodium saccharin, and sucralose isolate from foods were developed were developed using high performance liquid chromatography. HPLC conditions for aspartame, asesulfame potassium, and sodium saccharin were;column, Symmetry C∧18 (3.9 mm i.d×150 mm, 5㎛);mobile phase, 0.005M sodium phosphate monobasic : acetonitrile (9:1, pH 3.5, containing 0.01M tetrapropylammonium hydroxide);detector, UV detector at 210 nm.
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