Aspartame: studies on UV spectral characteristics

Abstract

Model experiments were done by using aspartame (APM) solutions containing organic acids, such as malic, tartaric and citric acids, before and after heating at 80°C for 1 h. Ultra violet spectral data was gathered and indicated an increase in k max as well as the general absorbance with increasing concentration of APM. Spectra were recorded for both APM and its degradation products in water and 0.01% HCl and also before and after heating. The quantitation of APM by this spectral method was found to be comparable with that obtained by an HPLC method. Spectra were recorded for concentrations of 0.25-5 mm APM solutions between 200 and 400 nm. Linear, semi-log and polynomial equations were found to give good fits to the observed data with major and minor peaks in both normal and derivative spectral modes. Beverages containing lemon juice showed higher k max and absorbance values than normal with APM present. The results indicated that UV spectrophotometry could be used to monitor changes in APM concentration during processing and/or storage, and could indicate the presence or absence of APM polymorphism in solution.

Photochemical degradation of aqueous artificial sweeteners by UV/H2O2 and their biodegradability studies

“…Table 3-17 outlines the experimental conditions used for the respirometric investigations. Although unexpected, this observation is not surprising as ASP is known to absorb electromagnetic radiation quite well in the UV range used in this study, with maximal absorbance at wavelengths of ~225 nm and ~260 nm (Dattatreya et al, 2003;Llamas et al, 2008). The observed colour change is discussed in more detail in Section 4.2.1.3.…”

Photochemical Degradation of Aqueous Artificial Sweeteners by UV/H2O2 and Their Biodegradability Studies

“…Based on TOC removal trends seen in Figure 4 Although unexpected, this observation is not surprising as ASP is known to absorb electromagnetic radiation quite well in the UV range used in this study, with maximal absorbance at wavelengths of ~225 nm and ~260 nm (Dattatreya et al, 2003;Llamas et al, 2008). The observed colour change is discussed in more detail in Section 4.2.1.3.…”

Application of Multibounce Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics for Determination of Aspartame in Soft Drinks

“…RP ion-pair chromatography , high-performance anion exchange chromatography , , ion chromatography , and high-performance capillary electrophoresis have also been used for the quantification of aspartame. Several spectrophotometric , and enzymatic methods have also been reported in the literature. Other methods described include electrochemical, amperometric detection and sequential flow injection coupled with enzymic detection , .…”