NDLI: Multivariate Optimisation and Validation of a Method for the Separation of Five Artificial Sweeteners by UPLC-DAD in Nine Food Matrices

Content Provider	Springer Nature Link
Author	Dias, Cintia Botelho Meinhart, Adriana Dillenburg Pane, Daniela Queiroz Ballus, Cristia Augusto Godoy, Helena Teixeira
Copyright Year	2014
Abstract	A new, fast and efficient method was developed for the separation and simultaneous quantification of acesulfame-K, aspartame, cyclamate, neotame and saccharin in food by ultra-performance liquid chromatography (UPLC) and diode array detector (DAD). Univariate strategies were applied for the optimisation of mobile phase pH, proportion of solvents in the mobile phase, flow rate and column temperature. Multivariate techniques were used for the simultaneous optimisation of 13 responses applying the Derringer and Suich desirability function. Many of the models presented lack of fit. However, it was possible to optimise the method using strategies for the restriction of the region to be investigated by the algorithm used in the desirability function. The optimised method was validated and applied to nine food matrices (soft drink, nectar, juice, ready-to-drink tea, jam, barbecue sauce, tomato sauce, instant juice and instant pudding), presenting good resolution, rapid analysis (11 min) and low use of reagents. This indicates that the UPLC is an excellent alternative for the simultaneous analysis of artificial sweeteners in foods.
Starting Page	1824
Ending Page	1835
Page Count	12
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	8
Issue Number	7
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2014-12-23
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Artificial sweeteners UPLC Derringer and Suich Method validation Diet Light Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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