在单个LC-MS/MS分析中,饮料中的九种高强度甜味剂
Ícaro G Nicoluci1, Beatriz S da Silva1, Patrícia A C Braga1
1School of Food Engineering, Universidade Estadual de Campinas-UNICAMP, Campinas, Brazil.
Food additives & contaminants. Part B, Surveillance
|January 9, 2025
概括
消费者越来越多地选择没有糖的选择,这使得高强度甜味剂 (HIS) 监测至关重要. 一种新的LC-MS/MS方法准确测量了巴西饮料中的9个HIS,确保符合安全限值.
科学领域:
- 食品科学与技术 食品科学与技术
- 分析化学 分析化学
- 公共卫生 营养 公共卫生 营养
背景情况:
- 由于健康问题 (慢性疾病,体重管理),消费者对低糖和无糖产品的需求日益增加.
- 在加工食品和饮料中增加高强度甜味剂 (HIS) 的流行.
- 需要可靠的方法来监测商业产品中的HIS水平.
研究的目的:
- 建立和验证一种分析方法,用于同时确定九个HIS.
- 量化巴西各种商用饮料中的HIS度.
- 通过验证遵守巴西监管限制来确保消费者安全.
主要方法:
- 开发和验证一种液体染色学-并联质谱法 (LC-MS/MS) 方法.
- 同时分析9种不同的高强度甜味剂.
- 测试了132个商业饮料样本 (果汁类果汁,果汁粉,软饮料).
主要成果:
- 方法验证显示了高精度 (CV% < 14.9%) 和准确性 (88.5% 109.9%).
- 所有分析的饮料样本都含有HIS水平低于巴西立法规定的最高限值.
- 在不同饮料类型中成功量化9个HIS.
结论:
- 经过验证的LC-MS/MS方法适用于饮料中HIS的常规监测.
- 巴西的商业饮料符合目前HIS的法律限制.
- 这种分析方法支持食品行业的监管监督和消费者保护.
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