Analysis and Stability of Sucralose in a Milk-Based Confection by a Simple Planar Chromatographic Method

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• 作者：Gertrud E. Morlock ; Shashi Prabha
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：September 5, 2007
• 年：2007
• 卷：55
• 期：18
• 页码：7217 - 7223
• 全文大小：333K
• 年卷期：v.55,no.18(September 5, 2007)
• ISSN：1520-5118

文摘

Sucralose used as high potency sweetener in foods was determined in burfi, a milk-based confectionproduced in-house. Therefore planar chromatography was employed as a preferred method becauseof a reagent-free derivatization step. Sucralose was determined on HPTLC amino plates whose aminogroups reacted with sucralose to fluorescent zones by just heating the plate after chromatography.Thus derivatization was simultaneously performed for 22 separations per plate, and with ease, over300 runs can be performed within a day of labor. The within-run precision (%RSD) of sucralosedetermination in milk-based confection was 4.2% (n = 5), and the mean recovery 88% ± 4.7% (n =6). LOD via fluorescence measurement was 6 ng/band for standard solutions and 1 mg/kg for themilk-based matrix. According to European legislation, the limits for sucralose addition ranged between10 and 3000 mg/kg for various foods and thus were fully met with this method. The fluorescencemeasurement at 366/>400 nm turned out to be slightly more robust and intense than the absorbancemeasurement at UV 254 nm. The stability of sucralose in milk-based confection was proved underthe usual storage conditions at 5, 30, and 45 C for up to 28 days. Potential hydrolysis products ofsucralose caused by various modes of storing the confection were not observed up to 28 days.