Simultaneous determination of sucralose and related compounds by high-performance liquid chromatography with evaporative light scattering detection

Sucralose is widely used in food and beverages as sweetener. Current synthesis approaches typically provide sucralose products with varying levels of related chlorinated carbohydrates which can affect the taste and flavor-modifying properties of sucralose. Quantification of related compounds in sucr...
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Autor*in:	Yan, Wenwu [verfasserIn] Wang, Nani Zhang, Jiajie Zhang, Peimin Wu, Shuchao Zhu, Yan

Format:	Artikel
Sprache:	Englisch

Erschienen:	2016

Rechteinformationen:	Nutzungsrecht: © Elsevier Ltd Copyright © 2016 Elsevier Ltd. All rights reserved.

Übergeordnetes Werk:	Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 204(2016), Seite 358-364
Übergeordnetes Werk:	volume:204 ; year:2016 ; pages:358-364

Links:	Volltext Link aufrufen Link aufrufen

DOI / URN:	10.1016/j.foodchem.2016.02.099

Katalog-ID:	OLC1979945888

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520			\|a Sucralose is widely used in food and beverages as sweetener. Current synthesis approaches typically provide sucralose products with varying levels of related chlorinated carbohydrates which can affect the taste and flavor-modifying properties of sucralose. Quantification of related compounds in sucralose is often hampered by the lack of commercially available standards. In this work, nine related compounds were purified (purity>97%) and identified by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR), then a rapid and simple HPLC coupled with evaporative light scattering detection (ELSD) method has been developed for the simultaneous determination of sucralose and related compounds. Under optimized conditions, the method showed good linearity in the range of 2-600μgmL(-1) with determination coefficients R(2)⩾0.9990. Moreover, low limits of detection in the range of 0.5-2.0μgmL(-1) and good repeatability (RSD<3%, n=6) were obtained. Recoveries were from 96.8% to 101.2%. Finally, the method has been successfully applied to sucralose quality control and purification process monitoring.
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allfields	10.1016/j.foodchem.2016.02.099 doi PQ20161201 (DE-627)OLC1979945888 (DE-599)GBVOLC1979945888 (PRQ)c2266-2742c911b79c0d40e0e43f2cace77b8f06fdd8651b4862e4543603b0958d497a0 (KEY)0039580320160000204000000358simultaneousdeterminationofsucraloseandrelatedcomp DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Yan, Wenwu verfasserin aut Simultaneous determination of sucralose and related compounds by high-performance liquid chromatography with evaporative light scattering detection 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Sucralose is widely used in food and beverages as sweetener. Current synthesis approaches typically provide sucralose products with varying levels of related chlorinated carbohydrates which can affect the taste and flavor-modifying properties of sucralose. Quantification of related compounds in sucralose is often hampered by the lack of commercially available standards. In this work, nine related compounds were purified (purity>97%) and identified by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR), then a rapid and simple HPLC coupled with evaporative light scattering detection (ELSD) method has been developed for the simultaneous determination of sucralose and related compounds. Under optimized conditions, the method showed good linearity in the range of 2-600μgmL(-1) with determination coefficients R(2)⩾0.9990. Moreover, low limits of detection in the range of 0.5-2.0μgmL(-1) and good repeatability (RSD<3%, n=6) were obtained. Recoveries were from 96.8% to 101.2%. Finally, the method has been successfully applied to sucralose quality control and purification process monitoring. Nutzungsrecht: © Elsevier Ltd Copyright © 2016 Elsevier Ltd. All rights reserved. Wang, Nani oth Zhang, Jiajie oth Zhang, Peimin oth Wu, Shuchao oth Zhu, Yan oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 204(2016), Seite 358-364 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:204 year:2016 pages:358-364 http://dx.doi.org/10.1016/j.foodchem.2016.02.099 Volltext http://www.sciencedirect.com/science/article/pii/S0308814616302710 http://www.ncbi.nlm.nih.gov/pubmed/26988513 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 204 2016 358-364
spelling	10.1016/j.foodchem.2016.02.099 doi PQ20161201 (DE-627)OLC1979945888 (DE-599)GBVOLC1979945888 (PRQ)c2266-2742c911b79c0d40e0e43f2cace77b8f06fdd8651b4862e4543603b0958d497a0 (KEY)0039580320160000204000000358simultaneousdeterminationofsucraloseandrelatedcomp DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Yan, Wenwu verfasserin aut Simultaneous determination of sucralose and related compounds by high-performance liquid chromatography with evaporative light scattering detection 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Sucralose is widely used in food and beverages as sweetener. Current synthesis approaches typically provide sucralose products with varying levels of related chlorinated carbohydrates which can affect the taste and flavor-modifying properties of sucralose. Quantification of related compounds in sucralose is often hampered by the lack of commercially available standards. In this work, nine related compounds were purified (purity>97%) and identified by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR), then a rapid and simple HPLC coupled with evaporative light scattering detection (ELSD) method has been developed for the simultaneous determination of sucralose and related compounds. Under optimized conditions, the method showed good linearity in the range of 2-600μgmL(-1) with determination coefficients R(2)⩾0.9990. Moreover, low limits of detection in the range of 0.5-2.0μgmL(-1) and good repeatability (RSD<3%, n=6) were obtained. Recoveries were from 96.8% to 101.2%. Finally, the method has been successfully applied to sucralose quality control and purification process monitoring. Nutzungsrecht: © Elsevier Ltd Copyright © 2016 Elsevier Ltd. All rights reserved. Wang, Nani oth Zhang, Jiajie oth Zhang, Peimin oth Wu, Shuchao oth Zhu, Yan oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 204(2016), Seite 358-364 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:204 year:2016 pages:358-364 http://dx.doi.org/10.1016/j.foodchem.2016.02.099 Volltext http://www.sciencedirect.com/science/article/pii/S0308814616302710 http://www.ncbi.nlm.nih.gov/pubmed/26988513 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 204 2016 358-364
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topic_title	540 660 DE-600 58.34 bkl 58.00 bkl Simultaneous determination of sucralose and related compounds by high-performance liquid chromatography with evaporative light scattering detection
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title	Simultaneous determination of sucralose and related compounds by high-performance liquid chromatography with evaporative light scattering detection
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title_full	Simultaneous determination of sucralose and related compounds by high-performance liquid chromatography with evaporative light scattering detection
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title_sort	simultaneous determination of sucralose and related compounds by high-performance liquid chromatography with evaporative light scattering detection
title_auth	Simultaneous determination of sucralose and related compounds by high-performance liquid chromatography with evaporative light scattering detection
abstract	Sucralose is widely used in food and beverages as sweetener. Current synthesis approaches typically provide sucralose products with varying levels of related chlorinated carbohydrates which can affect the taste and flavor-modifying properties of sucralose. Quantification of related compounds in sucralose is often hampered by the lack of commercially available standards. In this work, nine related compounds were purified (purity>97%) and identified by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR), then a rapid and simple HPLC coupled with evaporative light scattering detection (ELSD) method has been developed for the simultaneous determination of sucralose and related compounds. Under optimized conditions, the method showed good linearity in the range of 2-600μgmL(-1) with determination coefficients R(2)⩾0.9990. Moreover, low limits of detection in the range of 0.5-2.0μgmL(-1) and good repeatability (RSD<3%, n=6) were obtained. Recoveries were from 96.8% to 101.2%. Finally, the method has been successfully applied to sucralose quality control and purification process monitoring.
abstractGer	Sucralose is widely used in food and beverages as sweetener. Current synthesis approaches typically provide sucralose products with varying levels of related chlorinated carbohydrates which can affect the taste and flavor-modifying properties of sucralose. Quantification of related compounds in sucralose is often hampered by the lack of commercially available standards. In this work, nine related compounds were purified (purity>97%) and identified by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR), then a rapid and simple HPLC coupled with evaporative light scattering detection (ELSD) method has been developed for the simultaneous determination of sucralose and related compounds. Under optimized conditions, the method showed good linearity in the range of 2-600μgmL(-1) with determination coefficients R(2)⩾0.9990. Moreover, low limits of detection in the range of 0.5-2.0μgmL(-1) and good repeatability (RSD<3%, n=6) were obtained. Recoveries were from 96.8% to 101.2%. Finally, the method has been successfully applied to sucralose quality control and purification process monitoring.
abstract_unstemmed	Sucralose is widely used in food and beverages as sweetener. Current synthesis approaches typically provide sucralose products with varying levels of related chlorinated carbohydrates which can affect the taste and flavor-modifying properties of sucralose. Quantification of related compounds in sucralose is often hampered by the lack of commercially available standards. In this work, nine related compounds were purified (purity>97%) and identified by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR), then a rapid and simple HPLC coupled with evaporative light scattering detection (ELSD) method has been developed for the simultaneous determination of sucralose and related compounds. Under optimized conditions, the method showed good linearity in the range of 2-600μgmL(-1) with determination coefficients R(2)⩾0.9990. Moreover, low limits of detection in the range of 0.5-2.0μgmL(-1) and good repeatability (RSD<3%, n=6) were obtained. Recoveries were from 96.8% to 101.2%. Finally, the method has been successfully applied to sucralose quality control and purification process monitoring.
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title_short	Simultaneous determination of sucralose and related compounds by high-performance liquid chromatography with evaporative light scattering detection
url	http://dx.doi.org/10.1016/j.foodchem.2016.02.099 http://www.sciencedirect.com/science/article/pii/S0308814616302710 http://www.ncbi.nlm.nih.gov/pubmed/26988513
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author2	Wang, Nani Zhang, Jiajie Zhang, Peimin Wu, Shuchao Zhu, Yan
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up_date	2024-07-04T02:03:36.103Z
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