K. Boki, K. Matsuda, H. Asada, A. Hirose, Katsunori Kondo
{"title":"碳酸饮料中阿斯巴甜的酶法测定","authors":"K. Boki, K. Matsuda, H. Asada, A. Hirose, Katsunori Kondo","doi":"10.1248/JHS1956.39.72","DOIUrl":null,"url":null,"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.","PeriodicalId":14851,"journal":{"name":"Japanese journal of toxicology and environmental health","volume":"7 1","pages":"72-75"},"PeriodicalIF":0.0000,"publicationDate":"1993-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enzymatic Determination of Aspartame in Carbonated Beverages\",\"authors\":\"K. Boki, K. Matsuda, H. Asada, A. Hirose, Katsunori Kondo\",\"doi\":\"10.1248/JHS1956.39.72\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":14851,\"journal\":{\"name\":\"Japanese journal of toxicology and environmental health\",\"volume\":\"7 1\",\"pages\":\"72-75\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1993-02-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Japanese journal of toxicology and environmental health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1248/JHS1956.39.72\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japanese journal of toxicology and environmental health","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1248/JHS1956.39.72","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Enzymatic Determination of Aspartame in Carbonated Beverages
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.
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