Optimization, validation, and measurement uncertainty of HPLC-UVD method for quantification of thaumatin in food

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-02-01 DOI:10.1007/s10068-025-01823-0

Hyeon-Ju Park, Choong-In Yun, Do-Yeon Kim, Young-Jun Kim

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Abstract

Thaumatin is a low-calorie protein sweetener extracted from Thaumatococcus daniellii Benth. Its ADI (Acceptable Daily Intake) was concluded as “not specified” by the EFSA (European Food Safety Authority). This study was conducted to select a sample preparation method and validate the proposed method by applying a matrix-matched calibration curve using HPLC-UVD. In the results, the calibration curve (5–200 mg/L) represented good linearity (r² ≥ 0.9995). LOD and LOQ ranged from 1.28 to 2.00 mg/L and from 3.89 to 6.07 mg/L, respectively. The intra- and inter-day accuracies and precisions ranged from 91.5 to 103.0%RSD and from 0.50 to 3.42%RSD, respectively. Furthermore, the relative expanded uncertainty was evaluated and the result satisfied the CODEX guideline (≤ 16%). Additionally, the application of the validated method was confirmed by using thaumatin-containing foods distributed in Korea. Thaumatin intake and exposure assessments for consumers can be conducted based on this study.

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HPLC-UVD法定量食品中致病菌素的优化、验证及测量不确定度

Thaumatin是一种低热量的蛋白质甜味剂，从daniellii Thaumatococcus Benth中提取。它的每日可接受摄入量（ADI）被欧洲食品安全局（EFSA）认定为“未指定”。本研究选择了一种样品制备方法，并采用HPLC-UVD法建立基质匹配校准曲线，对所提出的方法进行了验证。结果表明，5 ~ 200 mg/L的校准曲线线性良好（r2≥0.9995）。定量限和定量限分别为1.28 ~ 2.00 mg/L和3.89 ~ 6.07 mg/L。日内精密度和日际精密度rsd分别为91.5 ~ 103.0%和0.50 ~ 3.42%。进一步评价了相对扩展不确定度，结果满足CODEX指南（≤16%）。此外，以国内流通的含thaumatin的食品为例，验证了验证方法的适用性。根据本研究，可以对消费者进行梭胺素摄入和暴露评估。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.