在加工食品中验证和确定醇糖化物
Juhee Cho1, Hyeon-Ju Park1, Choong-In Yun2,3
1Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul, 01811 Korea.
Food science and biotechnology
|October 20, 2025
概括
这项研究验证了一种高灵敏度的方法来测量食物中的醇糖化物. 经常检测到Rebaudioside A,有助于未来对这些低热量甜味剂的饮食暴露评估.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 毒理学 毒理学 毒理学
背景情况:
- 醇糖化物是受欢迎的低热量甜味剂.
- 准确的暴露评估需要可靠的事件数据.
- 监管机构为食品添加剂设定了可接受的每日摄入量 (ADI) 水平.
研究的目的:
- 验证一种敏感的分析方法来量化五种关键的醇糖化物.
- 为了确定在韩国加工食品中存在的醇糖化物.
- 为准确的饮食暴露评估生成数据.
主要方法:
- 使用可变波长探测器 (HPLC-VWD) 的高性能液态色谱得到了验证.
- 该方法实现了低检测极限 (0.2-0.5 mg/L) 和量化极限 (0.7-1.5 mg/L).
- 评估了测量不确定性,并使用UHPLC-MS/MS确认了负样本.
主要成果:
- 在加工食品中,Rebaudioside A是最常检测到的醇糖化物 (96.8%).
- 雷巴乌迪oside D是最不常检测到的 (11.7%).
- 经过验证的方法提供了可靠的醇糖化物量的量化.
结论:
- 经过验证的HPLC-VWD方法适用于监测食品中的醇糖化物.
- 这项研究的发生数据支持正在进行的饮食暴露评估.
- 这项研究有助于评估醇糖化物作为甜味剂的安全性.
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