Enzymatic Determination of Aspartame in Carbonated Beverages

Abstract

The determination of aspartame in carbonated beverages was investigated by enzymatic method. Conditions for determining aspartame were as follows : time of hydrolysis by 6 N HCl, 5 h at 110°C ; concentration and pH of 2-amino-2-methyl-1, 3-propanediol-HCl buffer, 200 mM and 7.5 ; reaction temperature, 37°C ; reaction time, 5 h ; GOT, 0.655 IU/ml ; MDH, 0.234 IU/ml ; α-ketoglutarate ; 0.615 mM ; concentration of NADH, 0.1 mM. The method gave high recoveries (93.9-102.1%) of aspartame to amount added (0.058-0.339 mg/ml) into carbonated beverages. The minimum limit of determination was 6μg/ml.