title: Determination of artificial sweeteners in beverages with green mobile phases and high temperature liquid chromatography-tandem mass spectrometry.
abstract: A new analytical procedure involving the use of water and a low percentage of ethanol combined to high temperature liquid chromatography-tandem mass spectrometry has been developed for the determination of nine high-intensity sweeteners in a variety of drink samples. The method permitted the analysis in 23min (including column reequilibration) and consuming only 0.85mL of a green organic solvent (ethanol). This methodology provided limits of detection (after 50-fold dilution) in the 0.05-10mg/L range, with recoveries (obtained from five different types of beverages) being in the 86-110% range and relative standard deviation values lower than 12%. Finally, the method was applied to 25 different samples purchased in Spain, where acesulfame and sucralose were the most frequently detected analytes (>50% of the samples) and cyclamate was found over the legislation limit set by the European Union in a sample and at the regulation boundary in three others.
authors.affiliation: Department of Analytical Chemistry, Nutrition and Food Sciences, IIAA - Institute for Food Analysis and Research, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
authors.forename: Edgar Y
authors.initials: EY
authors.lastname: Ordoñez
authors.affiliation: Department of Analytical Chemistry, Nutrition and Food Sciences, IIAA - Institute for Food Analysis and Research, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
authors.forename: Rosario
authors.initials: R
authors.lastname: Rodil
authors.affiliation: Department of Analytical Chemistry, Nutrition and Food Sciences, IIAA - Institute for Food Analysis and Research, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain. Electronic address: jb.quintana@usc.es.
authors.forename: José Benito
authors.initials: JB
authors.lastname: Quintana
authors.affiliation: Department of Analytical Chemistry, Nutrition and Food Sciences, IIAA - Institute for Food Analysis and Research, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
authors.forename: Rafael
authors.initials: R
authors.lastname: Cela
mesh_terms: D001628:Beverages / Q000032:analysis*; D002853:Chromatography, Liquid / Q000295:instrumentation / Q000379:methods; D003494:Cyclamates / Q000032:analysis; D005062:European Union; D013030:Spain; D013549:Sweetening Agents / Q000032:analysis*; D053719:Tandem Mass Spectrometry / Q000295:instrumentation / Q000379:methods*; D013696:Temperature
chemical_list: D003494:Cyclamates; D013549:Sweetening Agents
keywords: Drinks; Food additives; Green chromatography; High temperature chromatography; High-intensity sweeteners