Quantitative TLC Determination of Stevioside and Rebaudioside A in Beverages

Sherma, Joseph; Norfolk, E.

doi:10.1080/10826079208016364

Cited by 4 publications

(1 citation statement)

References 2 publications

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“…A variety of methods have been used to detect and identify aspartame and its decomposition products including thin layer chromatography (Daniels et al, 1984;Sherman et al, 1985;Ozol,l987). High Performance Liquid Chromatography (Schertz et al, 1983;Prude1 et al, 1986;Stamp and Labuza, 1989b) and Fourier Transform InfraRed spectrometry (Chess and Gerson, 1986).…”

Section: Introductionmentioning

confidence: 99%

Accelerated Kinetic Study of Aspartame Degradation in the Neutral pH Range

Tsoubeli

Labuza

1991

Journal of Food Science

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The degradation of aspartame in solution as a function of temperature (70-lOO"C), buffer concentration (O.Ol-O.lM phosphate), and pH (6-7) was studied in order to estimate losses during thermal processing and storage of aseptic milk-based drinks. Prior data have been mostly on acid carbonated beverages. First order rate constants were obtained in all the conditions with activation energies in the range 14-20 kcal/ mole. An increase in both pH and buffer concentration caused an increase in rate of loss. These data were used to predict losses that would occur during pasteurization and sterilization conditions. Experiments at 4 and 30°C showed significant losses would occur during b and 30°C temperature storage aid extrapolation from high temperatures predicted faster degradation rates than those found.The objective of our study was to systematically obtain kinetic data for aspartame degradation under higher (accelerated) temperature conditions (70-lOo"C), as a function of pH (6.0, 6.5, 7.0), and buffer concentration (0.01-0.1 M/L phosphate buffer). Knowledge of the reaction rate constants and activation energies under those conditions could then be used to predict losses occurring during both processing and storage of milk-based drinks. Degradation of aspartame was also studied at 4 and 30°C as a function of buffer concentration of pH 7.0, and results were compared to shelf life predicted from higher temperature studies.

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Section: Introductionmentioning

confidence: 99%