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J Chromatogr A ; 1218(20): 2976-83, 2011 May 20.
Artigo em Inglês | MEDLINE | ID: mdl-21481403

RESUMO

An innovative two-dimensional high-performance liquid chromatography system was developed for the simultaneous analysis of aspartame and its hydrolysis products of Coca-Cola Zero. A C8 reversed-phase chromatographic column with ultraviolet detection was used as the first dimension for the determination of aspartame, and a ligand-exchange chromatographic column with on-line postcolumn derivation fluorescence detection was employed as the second dimension for the analysis of amino acid enantiomers. The fluorimetric derivative reagent of amino acid enantiomers was o-phthaldialdehyde. The hydrolysis of aspartame in Coca-Cola Zero was induced by electric-heating or microwave heating. Aspartame was quantified by the matrix matched external standard calibration curve with a linear concentration range of 0-50 µg mL(-1) (r(2)=0.9984). The limit of detection (LOD) and the limit of quantification (LOQ) were 1.3 µg mL(-1) and 4.3 µg mL(-1), respectively. The amino acid enantiomers was analyzed by the matrix matched internal standard calibration method (D-leucine as the internal standard) with a linear concentration range of 0-10 µg mL(-1) (r(2)=0.9988-0.9997). The LODs and LOQs for L- and D-aspartic acid and L- and D-phenylalanine were 0.16-0.17 µg mL(-1) and 0.52-0.55 µg mL(-1), respectively, that was 12-13 times more sensitive than ultraviolet detection. The overall analysis accuracy for aspartame and amino acid enantiomers was 90.2-99.2% and 90.4-96.2%, respectively. The overall analysis precision for aspartame and amino acid enantiomers was 0.1-1.7% and 0.5-6.7%, respectively. Generally, the extent of aspartame hydrolysis increases with the increase of electro-thermal temperature, microwave power, and the duration of hydrolysis time. D-aspartic acid and D-phenylalanine can be observed with the electro-thermal racemization at the hydrolysis temperature 120°C for 1 day and only D-aspartic acid can be observed at the hydrolysis temperature 90°C for 2 and 3 days. For the microwave induced hydrolysis, only L-aspartic acid was detected at the power 560 W for 1 min and 320 W for 3 min.


Assuntos
Aspartame/análise , Bebidas Gaseificadas/análise , Cromatografia Líquida de Alta Pressão/métodos , Espectrometria de Fluorescência/métodos , Espectrofotometria Ultravioleta/métodos , Aspartame/análogos & derivados , Aspartame/química , Cromatografia Líquida de Alta Pressão/instrumentação , Cromatografia de Fase Reversa , Hidrólise , Análise dos Mínimos Quadrados , Micro-Ondas , Reprodutibilidade dos Testes , Sensibilidade e Especificidade , Estereoisomerismo
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