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サイクラミン酸、ズルチンのHPLCによる定量及びLC/MS/MSによる確認と8種甘味料の系統的分析
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松本ひろ子1、平田恵子1、坂牧成恵1、萩野賀世1、牛山博文2
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1東京都健康安全研究センター多摩支所、2東京都健康安全研究センター
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Determination of Cyclamate and Dulcin by HPLC and LC/MS/MS and Systematic Analysis of Eight Types of Sweeteners
Hiroko MATSUMOTO1 Keiko HIRATA1 Narue SAKAMAKI1 Kayo HAGINO1 Hirofumi USHIYAMA2
1 Tama Branch Institute Tokyo Metropolitan Institute of Public Health 2 Tokyo Metropolitan Institute of Public Health
Systematic analysis of 8 artificial sweeteners namely saccharin aspartame sucralose acesulfame K neotame cyclamate (CY) dulcin (DU) and alitame was partially improved. Chopped or homogenized samples were packed into cellulose tubing with 0.01 mol/L hydrochloric acid containing 10% sodium chloride and dialyzed against 0.01 mol/L hydrochloric acid for 24 – 48 hours. The dialyzate was cleaned up using a solid-phase extraction method with an Oasis HLB cartridge for CY and a Sep-Pak Vac C18 cartridge for DU. The average recovery of CY and DU from 9 types of foods spiked with 200 µg/g was above 96%. Their detection limits were 5 µg/g in samples. Furthermore CY and DU were both successfully identified by liquid chromatography with tandem mass spectrometry.
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サイクラミン酸 , ズルチン , 人工甘味料 , 高速液体クロマトグラフィー , 、液体クロマトグラフィー／タンデム質量分析法 , 固相抽出 , |
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[PDF (522.3K)]
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第6巻 , 第1号 , (pp.25-35)
