[Simultaneous determination of aspartame and alitame in jellies and preserved fruits by HPLC].
OBJECTIVE
To establish a determination method for aspartame and alitame in jellies and preserved fruits.


METHODS
Aspartame and alitame in jellies were extracted with 80% methanol at 70 degrees C. Preserved fruits were homogenized with water and then were extracted with 50% methanol. A chromatographic column Zorbax SB-C18 was used; the mobile phase was methanol/water (40 + 60, volume ratio), and a diode array detector was used for the detection at wavelength 200 nm.


RESULTS
The limits of quantification of aspartame and alitame were both 8 mg/kg for jellies and both 20 mg/kg for preserved fruits; the calibration curves were linear in the range of tested concentration. The correlation coefficients were better than 0.9996. The average recovery rates were in the range of 98.1% -101.2%, the relative standard deviations were 2.21% - 4.10%.


CONCLUSIONS
The method is simple, practical, accurate, reliable and successful in the determination of aspartame and alitame in jellies and preserved fruits from various brands on markets.
National Institute for Nutrition and Food Safety, Chinese CDC, Beijing 100021, China. jiangdingguo2000@sina.com
Dingguo
D
Jiang
Congrong
C
Fang
Dajin
D
Yang
D001218:Aspartame / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D004151:Dipeptides / Q000032:analysis*; D057141:Food, Preserved; D005638:Fruit / Q000737:chemistry*
D004151:Dipeptides; C082016:alitame; D001218:Aspartame