Determination of α‐<scp>L</scp>‐aspartyl‐<scp>L</scp>‐phenylalanine methylester hydrochloride in soft drinks

Veselý, Zdeněk; Davídková, E.; Prudel, M.

doi:10.1002/food.19800240607

Cited by 13 publications

(2 citation statements)

References 2 publications

(1 reference statement)

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“…APM is usually determined by using spectrophotometry in the visible wavelengths, colour development is potentiated by using N Bromo Succinimide (Viplava Prasad et al. , 1988), ninhydrin or other colour developing reagents (Ishiwata & Suzuki, 1975; Prudel & Davidkova, 1980; Vesely et al. , 1980).…”

Section: Introductionmentioning

confidence: 99%

Aspartame: studies on UV spectral characteristics

Dattatreya¹,

Usha²,

Susheelamma³

et al. 2003

Int J of Food Sci Tech

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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.

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Section: Introductionmentioning

confidence: 99%

Aspartame: studies on UV spectral characteristics

Dattatreya¹,

Usha²,

Susheelamma³

et al. 2003

Int J of Food Sci Tech

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“…Several spectrophotometric procedures for determination of aspartame concentration in solutions have been reported in the chemical literature. These protocols include reagents such as ninhydrin (1), chloranilic acid (2), diethyldithiocarbamate (3), benzoquinone (4), and p-dimethylaminobenzaldehyde (5). Unfortunately, these methods involve hazardous reagents, tend to be time consuming, and are not conducive to teaching applications.…”

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confidence: 99%

A New Colorimetric Assay of Tabletop Sweeteners Using a Modified Biuret Reagent

Fenk¹,

Kaufman²,

Gerbig³

2007

J. Chem. Educ.

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Stability of α‐L‐aspartyl‐L‐phenylalanine methyl ester hydrochloride in aqueous solutions

Prudel¹,

Davíadková²

1981

Nahrung

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The stability of USAL (I-L-aspartyl-L-phenylalanine methyl ester hydrochloride) was studied in solutions in relation to the pH value ( I . 10-6.95 at 20 "C), the temperature (20-80 "C at pH 2.2) and the ionic strength (0.16---2.0 at 20 'C and pH 4.0). The effects of pH and temperature of the medium were very significant.From the point of view of the stability the optimum pH value lies in the pH range 2.5-4.5 and at lower temperature. The ionic strengthdid not affect the stability in the tested range. Theeffectsofcitric acid (0-10 7;) and sucrose (0-75 "G) were also investigated. An addition of citric acid exhibited an effect on USAL stability corresponding to the shift of pH value that it caused. The Occurrence of sucrose in the solution had a favorable effect at higher concentrations.Artificial sweeteners based on peptides belong to the recently discovered sweet-tasting substances [l]. It seems that from the whole series of peptides known so far [2], the dipeptidic sweeteners a-L-aspartyl-L-phenylalanine methyl ester (ASPARTAM) and a-L-aspartyl-L-phenylalanine methyl ester hydrochloride (USAL) belong to the most promising for application as sweeteners. They are suitable both for low-energy foods and for diabetics diet. Some properties of ASPARTAM and the possibilities of its application have been already described in the literature [2--51. The stability ofthis sweetener is preimposed by its dipeptidic character. The temperature and the pH of the medium represent the main factors affecting the stability in aqueous solutions. However, in food systems an additional series of factors may exhibit their effects, i. e. the other food components and in some cases the microbiological influence might be expected [6].The stability experiments were performed in model systems, in citrate-phosphate buffers and in the solutions of citric acid and sucrose. The citrate-phosphate buffers very closely approximate by their pH values to the media characteristic for foods. The solutions of citric acid and sucrose form models of fruit sirups that have been used in the production of soft drinks. Experimental

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Determination of α‐L‐aspartyl‐L‐phenylalanine methylester hydrochloride in soft drinks

Cited by 13 publications

References 2 publications

Aspartame: studies on UV spectral characteristics

Aspartame: studies on UV spectral characteristics

A New Colorimetric Assay of Tabletop Sweeteners Using a Modified Biuret Reagent

Stability of α‐L‐aspartyl‐L‐phenylalanine methyl ester hydrochloride in aqueous solutions

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