Determination of neotame in various foods by high-performance liquid chromatography coupled with ultraviolet and mass spectrometric detection
2023; Elsevier BV; Volume: 416; Linguagem: Inglês
10.1016/j.foodchem.2023.135863
ISSN1873-7072
AutoresKenan Zhu, Yihui Chen, Lanlan Yu, Chunyan Hou, Xiaoqiang Qiao, Tingting Wang,
Tópico(s)Biochemical Analysis and Sensing Techniques
ResumoA 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 μg/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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