Method for simultaneously detecting six artificial sweeteners in maotai-flavour liquor

A sauce-flavored liquor and artificial synthesis technology, applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of simultaneous detection limitation, weak ultraviolet absorption of cyclamate and sucralose, unsuitable for ultraviolet detectors, etc. Handle simple effects

Inactive Publication Date: 2015-09-02
GUIYANG UNIV
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Problems solved by technology

The above-mentioned methods are mainly aimed at the determination of a single sweetener or two sweeteners, and the detection sensitivity needs to be improved, and because the ultraviolet absorption of cyclamate and sucralose is weak, it is not suitable to use an ultraviolet detector, making many Simultaneous

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  • Method for simultaneously detecting six artificial sweeteners in maotai-flavour liquor
  • Method for simultaneously detecting six artificial sweeteners in maotai-flavour liquor
  • Method for simultaneously detecting six artificial sweeteners in maotai-flavour liquor

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Embodiment

[0014] Example, 1 Experimental part

[0015] 1.1 Reagents and instruments

[0016] Ultra-high performance liquid chromatography tandem mass spectrometer (Waters company UPLC high performance liquid chromatography tandem Quattro Premier XE mass spectrometer); Vortex shaker (IKA);

[0017] Formic acid, methanol, and acetonitrile are chromatographically pure, ammonium acetate (analytical pure), ultrapure water;

[0018] Blank diluent: Considering the high concentration of ethanol in liquor, when preparing the standard solution, take 50.00g of the blank sample in a 500ml volumetric flask, and dilute it to the mark with pure water as the standard diluent to reduce the matrix effect of the sample.

[0019] Standard products: sodium cyclamate, sodium saccharim, purchased from SUPELCO; acesulfame, aspartame, sucralose, purchased from Dr Ehrenstorfer GmbH; Neotame, purchased from USP. The above-mentioned standard products were prepared into standard stock solutions of 1.00 mg / ml ...

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Abstract

The present invention discloses a method for simultaneously detecting six artificial sweeteners in a maotai-flavour liquor. According to the method, a sample is diluted directly and filtered by a 0.45 mum filter membrane for computer analysis. The separation is conducted by a C18 chromatographic column and the 0.1% formic acid aqueous solution-methanol is adopted as a mobile phase for the gradient elution operation. After that, separated components are qualitatively analyzed on account of the retention time and the mass-to-charge ratio, and are quantitatively analyzed on account of the peak area. Results show that, the mass concentrations of six sweeteners are in good linear relation with the peak area thereof within a certain range. Within the range of 10-200 ng/ml, the correlation coefficient of the mass concentration to the peak area is 0.9915-0.9943. Within the range of 20-500 ng/ml, the correlation coefficient of the mass concentration to the peak area is 0.9961-0.9983. The detection limits within the above two ranges are 10 mu g/kg, respectively. The relative standard deviation of the method is 2.1%-7.9%.

Description

technical field [0001] The patent of the invention relates to a method capable of simultaneously detecting 6 kinds of artificial sweeteners in Maotai-flavor liquor, belonging to the detection field of artificial sweeteners. Background technique [0002] Liquor is a traditional consumer product in my country, with a long history and a long history, and has a huge consumer group. Guizhou is known as the hometown of wine, and the development of liquor plays an important role in Guizhou's economy. The brewing industry, especially the development of the liquor industry, plays a pivotal role in promoting the economic development of Guizhou. [0003] Sweeteners are an important class of food additives. However, in recent years, studies have found that some artificial sweeteners such as sodium saccharin and cyclamate have potential side effects of carcinogenicity, teratogenicity, and kidney damage. With the continuous development of food toxicology research, more stringent hygieni...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 余磊朱明张桂玲曾加赵杰严学芬杨秀群
Owner GUIYANG UNIV
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