Determination of aspartame and alitame in liquid dairy products and milk-containing beverages in the Chinese market

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-10-06 DOI:10.15586/ijfs.v34i3.2225

Jiasi Yu, Weilie Hu, Dan Wu, Yun Ding, Xin Wang, Ping Liu

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引用次数: 2

Abstract

Aspartame and alitame are a type of food additives commonly used in recent years. However, it is difficult to con-clude that long-term use of synthetic sweeteners is completely harmless. This study aimed to establish a simple high performance liquid chromatography (HPLC) method to detect these two sweeteners, and to measure the concentrations of sweeteners in liquid dairy products and milk-containing beverages in the Chinese market. In this experiment, aspartame and alitame had a good linearity, and the average recovery values were also good with the relative standard deviations (RSDs) of 0.4–2.2%. The limits of detections (LODs) were 0.52 and 0.48 µg g–1 for aspartame and alitame, respectively. According to consumer daily purchase habits, 100 samples were purchased from supermarkets and milk tea shops in Jinan, China. The results showed that the amount of sweeteners added in all samples did not exceed the national standards, but there was a problem that the food label content was incomplete. We hope that the relevant departments would strengthen supervision and management of food labelling, and protect the legitimate rights and interests of consumers.

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中国市场液态乳制品和含乳饮料中阿斯巴甜和阿利坦的测定

阿斯巴甜和阿利甜是近年来常用的一类食品添加剂。然而，很难断定长期使用合成甜味剂是完全无害的。本研究旨在建立一种简便的高效液相色谱法(HPLC)检测这两种甜味剂，并测定中国市场上液态乳制品和含乳饮料中甜味剂的浓度。在本实验中，阿斯巴甜与阿利甜具有良好的线性关系，平均加样回收率良好，相对标准偏差(rsd)为0.4 ~ 2.2%。阿斯巴甜和阿利甜的检出限(lod)分别为0.52和0.48µg - 1。根据消费者的日常购买习惯，在中国济南的超市和奶茶店购买了100个样品。结果显示，所有样品中甜味剂的添加量均未超过国家标准，但存在食品标签内容不完整的问题。我们希望有关部门加强对食品标签的监督管理，保护消费者的合法权益。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.