title: Development of an HPLC Method with an ODS Column to Determine Low Levels of Aspartame Diastereomers in Aspartame.
abstract: α-L-Aspartyl-D-phenylalanine methyl ester (L, D-APM) and α-D-aspartyl-L-phenylalanine methyl ester (D, L-APM) are diastereomers of aspartame (N-L-α-Aspartyl-L-phenylalanine-1-methyl ester, L, L-APM). The Joint FAO/WHO Expert Committee on Food Additives has set 0.04 wt% as the maximum permitted level of the sum of L, D-APM and D, L-APM in commercially available L, L-APM. In this study, we developed and validated a simple high-performance liquid chromatography (HPLC) method using an ODS column to determine L, D-APM and D, L-APM in L, L-APM. The limits of detection and quantification, respectively, of L, D-APM and D, L-APM were found to be 0.0012 wt% and 0.004 wt%. This method gave excellent accuracy, repeatability, and reproducibility in a recovery test performed on five different days. Moreover, the method was successfully applied to the determination of these diastereomers in commercial L, L-APM samples. Thus, the developed method is a simple, useful, and practical tool for determining L, D-APM and D, L-APM levels in L, L-APM.
authors.affiliation: National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, Japan.
authors.forename: Takashi
authors.initials: T
authors.lastname: Ohtsuki
authors.affiliation: Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo, Japan.
authors.forename: Ryoichiro
authors.initials: R
authors.lastname: Nakamura
authors.affiliation: Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo, Japan.
authors.forename: Satoru
authors.initials: S
authors.lastname: Kubo
authors.affiliation: Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo, Japan.
authors.forename: Akira
authors.initials: A
authors.lastname: Otabe
authors.affiliation: Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo, Japan.
authors.forename: Yoko
authors.initials: Y
authors.lastname: Oobayashi
authors.affiliation: Japan Food Research Laboratories, 6-11-10 Nagayama, Tama-shi, Tokyo, Japan.
authors.forename: Shoko
authors.initials: S
authors.lastname: Suzuki
authors.affiliation: Japan Food Research Laboratories, 6-11-10 Nagayama, Tama-shi, Tokyo, Japan.
authors.forename: Mika
authors.initials: M
authors.lastname: Yoshida
authors.affiliation: Japan Food Research Laboratories, 6-11-10 Nagayama, Tama-shi, Tokyo, Japan.
authors.forename: Mitsuya
authors.initials: M
authors.lastname: Yoshida
authors.affiliation: National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, Japan.
authors.forename: Chiye
authors.initials: C
authors.lastname: Tatebe
authors.affiliation: National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, Japan.
authors.forename: Kyoko
authors.initials: K
authors.lastname: Sato
authors.affiliation: National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
mesh_terms: D000704:Analysis of Variance; D001218:Aspartame / Q000737:chemistry* / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid; D004952:Esters / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry* / Q000302:isolation & purification; D006859:Hydrogen / Q000737:chemistry; D010316:Particle Size; D010710:Phosphates / Q000737:chemistry; D013237:Stereoisomerism
chemical_list: D004952:Esters; D005503:Food Additives; D010710:Phosphates; D006859:Hydrogen; C018279:sodium phosphate; D001218:Aspartame