title: Enzymic method for the spectrophotometric determination of aspartame in beverages.
abstract: A sensitive spectrophotometric method for the determination of aspartame in beverages is described. The method involves the enzymic conversion of aspartame into formaldehyde by the alpha-chymotrypsin-alcohol oxidase system, followed by the formation of a chromophore with 4-aminopent-3-en-2-one. The calibration graph was linear in the range 2.0-30.0 micrograms ml-1 of aspartame. Many common ingredients of beverages do not interfere with the proposed method. The method was applied to the determination of the aspartame content of various real samples, and the results obtained were compared with those given by high-performance liquid chromatography.
authors.affiliation: Division of Food Chemistry, Public Health Research Institute of Kobe City, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Hamano
authors.forename: Y
authors.initials: Y
authors.lastname: Mitsuhashi
authors.forename: N
authors.initials: N
authors.lastname: Aoki
authors.forename: S
authors.initials: S
authors.lastname: Yamamoto
authors.forename: S
authors.initials: S
authors.lastname: Tsuji
authors.forename: Y
authors.initials: Y
authors.lastname: Ito
authors.forename: Y
authors.initials: Y
authors.lastname: Oji
mesh_terms: D001218:Aspartame / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D004151:Dipeptides / Q000032:analysis*; D007202:Indicators and Reagents; D013056:Spectrophotometry, Ultraviolet
chemical_list: D004151:Dipeptides; D007202:Indicators and Reagents; D001218:Aspartame