Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
38, Number 8, August 2000, pp. 345-352
Simultaneous
Determination of Sweeteners and Preservatives in Preserved Fruits by Micellar
Electrokinetic Capillary ChromatographyYu
H. Lin1,2, Shin S. Chou1, Fuu Sheu2, and Yuan T. Shyu2,*
1National Laboratories of Foods and Drugs, Department of Health, Taipei, Taiwan,
R.O.C. and 2National Taiwan University, Department of Horticulture, Taipei,
Taiwan, R.O.C.
A micellar
electrokinetic capillary method for the simultaneous determination of the sweeteners
dulcin, aspartame, saccharin, and acesulfame-K and the preservatives sorbic
acid; benzoic acid; sodium dehydroacetate; and methyl-, ethyl-, propyl-, isopropyl-,
butyl-, and isobutyl-p-hydroxybenzoate in preserved fruits is developed. These
additives are ion-paired and extracted using sonication followed by solid-phase
extraction from the sample. Separation is achieved using a 57-cm fused-silica
capillary with a buffer comprised of 0.05M sodium deoxycholate, 0.02M borate-phosphate
buffer (pH 8.6), and 5% acetonitrile, and the wavelength for detection is 214
nm. The average recovery rate for all sweeteners and preservatives is approximately
90% with good reproducibility, and the detection limits range from 10 to 25
µg/g. Fifty preserved fruit samples are analyzed for the content of sweeteners
and preservatives. The sweeteners found in 28 samples was aspartame (0.17–11.59
g/kg) or saccharin (0.09–5.64 g/kg). Benzoic acid (0.02–1.72 g/kg)
and sorbic acid (0.27–1.15 g/kg) were found as preservatives in 29 samples.
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