Rapid analysis of cyclamate in foods and beverages by gas chromatography-electron capture detector (GC-ECD)

Yu, Shengbing; Zhu, Baolin; Fen, LV; Li, Shaoxiao; Huang, Weixiong

doi:10.1016/j.foodchem.2012.04.028

Cited by 30 publications

(13 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, some chromatographic methods, which include derivatization, were used, as shown in the following developments and applications. Three chromatographic techniques were applied for the determination of SCL [102,103] or CYC [104] using derivatization step. GC methods show high resolution, but they require derivatization steps prior to analysis.…”

Section: Other Determination Techniquesmentioning

confidence: 99%

“…This study presented the first concentration data for SCL for North American coastal and open ocean waters. A method based on Gas Chromatography-Electron Capture Detector (GC-ECD) was developed, including the CYC conversion to N, N-dichlorocyclohexylamine with sodium hypochlorite for 5 min at room temperature [104]. The method presented several advantages such as the simplicity of the sample preparation steps, the high stability of the derivatization products, the high speed of the chromatographic separation, and the high selectivity of the detection.…”

Section: Other Determination Techniquesmentioning

confidence: 99%

See 1 more Smart Citation

Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry

Ferreira¹,

Yusty²,

Díaz³

2016

Reference Series in Phytochemistry

View full text Add to dashboard Cite

The interest of consumers and government organizations on improving the quality of food and its impact on human health is growing in recent years. Consuming low-calorie foodstuffs are increasingly demanded, and the presence of artificial sweeteners plays an important role not only in food but also in waste reaching the environment. Analysis of these compounds is important in assessing food safety and quality. This chapter reviews the analytical approaches for the extraction and reliable identification and quantification of most commonly used artificial sweeteners in food, pharmaceutical, and environmental related matrices. The advantages and disadvantages of determination techniques used are described, with special emphasis on liquid chromatography coupled to mass

show abstract

Section: Other Determination Techniquesmentioning

confidence: 99%

Section: Other Determination Techniquesmentioning

confidence: 99%

Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry

Ferreira¹,

Yusty²,

Díaz³

2016

Reference Series in Phytochemistry

View full text Add to dashboard Cite

show abstract

“…It is widely used as a sweetening agent in a variety of low-calorie foods and beverages in many countries [21]. However, CYC is banned for commercial use as a food additive by the US FDA (Code of Federal Regulations 21, §189.135) because of research fi ndings that linked fi its consumption with bladder cancer in rats [23]. Under the ban, CYC cannot be added to or be detectable in food.…”

Section: Introductionmentioning

confidence: 99%

Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective

Shah

Jager

2016

Food Safety

View full text Add to dashboard Cite

“…. 식품 중 인공감미료 분석은 high performance liquid chromatography (HPLC), ion chromatography (IC), capillary electrophoresis (CE), Gas chromatography (GC) 등의 분석법이 보고되고 있다 1,2,[19][20][21][22][23][24][25][26] . .…”

unclassified

“…수크랄로스, 싸이클라메이트는 일반적인 UV/ visible의 가용범위 내에서 흡수가 어렵기 때문에 UV detector를 이용한 방법은 민감도와 특이성이 떨어진다 25) . 싸이클라메이트, 수크랄로스의 경우 유도체화 22) , refractive index (RI) detector 19) 를 이용한 방법이 보고되고 있다. 인공감미료는 다양한 혼합사용이 가능하기 때문에 한 번 에 여러 가지 감미료를 분석할 수 있는 분석법이 필요하 다.…”

unclassified

A Study on the Analysis of Five Artificial Sweetners in Beverages by HPLC/MS/MS

Lee¹,

Yong²,

Hwang³

et al. 2014

Journal of Food Hygiene and Safety

View full text Add to dashboard Cite

-A method for analysis of five artificial sweetners (sodium saccharin, aspartame, acesulfame-K, sucralose, cyclamate) in beverage samples was developed using high-performance liquid chromatography/triple quadrupole mass spectrometry (HPLC/MS/MS). The method uses a single-step dilution for sample preperation. Seperation was achieved on a C 18 column (2.1 × 150 mm, 3.5 µm) with A-2% methanol (1 mM ammonium acetate), B-95% methanol (1 mM ammonium acetate) as mobile phase with gradient mode. The quantitation of target compounds was performed by external calibration in selected reaction monitorning (SRM) mode. The coefficient of determination of calibration curve for sodium saccharin, aspartame, acesulfame-K, sucralose and cyclamate were 0.9957, 0.9991, 0.9943, 0.9982 and 0.9948, respectively. The limits of detection (LODs) and limits of quantitation (LOQs) were in the range of 0.001~0.022 mg/L and 0.004~0.073 mg/L, repectively. Recoveries for beverage samples were in the range of 92.76~113.50% with RSD < 10.91%. The method has applied to the determination of the five sweetners in 102 beverage samples. Three artificial sweetners-aspartame, acesulfame-K, sucralose were detected from 42 samples. Sodium saccharin and cyclamate were not detected in all samples.

show abstract

Rapid analysis of cyclamate in foods and beverages by gas chromatography-electron capture detector (GC-ECD)

Cited by 30 publications

References 20 publications

Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry

Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry

Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective

A Study on the Analysis of Five Artificial Sweetners in Beverages by HPLC/MS/MS

Contact Info

Product

Resources

About