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Please use this identifier to cite or link to this item: http://hdl.handle.net/10481/32481

Title: Flow-through spectrophotometric sensor for the determination of aspartame in low-calorie and dietary products
Authors: Capitán Vallvey, Luis Fermín
Valencia Mirón, María del Carmen
Arana Nicolás, Evaristo de
Issue Date: 2004
Abstract: A very simple flow-through sensor is presented for the determination of the intense sweetener aspartame in low-calorie and dietary products. The sensor is implemented in a monochannel flow-injection system with UV spectrophotometric detection using a Sephadex CM-C25 cationic exchanger packed 20 mm high in a flow cell. This method is based on the transient retention of a cationic species of the sweetener on the solid phase when a pH 5.0 acetic acid sodium acetate buffer (0.01 M) is used as a carrier (2.6 mL-1 min). The carrier itself elutes the analyte from the solid support, regenerating a sensing zone. Aspartame was determined by measuring its intrinsic absorbance at 219 nm at its residence time without any derivatization. Calibration graphs were linear over the range of 5.0 - 600.0 µg mL-1 with an RSD of 0.55% (peak height). This sweetener was determined in several samples by measuring the height or peak area, obtaining recoveries ranging between 95 - 101% and 97.5 - 101%, respectively. The procedure was validated for its use in the determination of aspartame in low-calorie and dietary products, giving reproducible and accurate results.
Sponsorship: Financial support from the Ministerio de Educación y Cultura, Dirección General de Enseñanza Superior (Spain), project n. BQU2002-00353.
Publisher: Japan Society for Analytical Chemistry (JSAC)
Keywords: Chromatography mass-spectrometry
Capillary electrophoresis
Artificial sweeteners
Amino acids
Soft drinks
Ninhydrin
Electrode
Reagent
URI: http://hdl.handle.net/10481/32481
ISSN: 0910-6340
Citation: Capitán-Vallvey, L.F.; Valencia, M.C.; Arana Nicolás, E. Flow-through spectrophotometric sensor for the determination of aspartame in low-calorie and dietary products. Analytical Sciences, 20(10): 1437-1442 (2004). [http://hdl.handle.net/10481/32481]
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