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

Autor(es)

Dias, Cintia Botelho ^[1] ; Meinhart, Adriana Dillenburg ^[2] ; Pane, Daniela Queiroz ^[2] ; Ballus, Cristiano Augusto ^[2] ; Godoy, Helena Teixeira ^[2]

Afiliação do(s) autor(es)

^[1] Univ Newcastle, Nutraceut Res Grp, Sch Biomed Sci & Pharm, Callaghan, NSW 2308 - Australia

^[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD ANALYTICAL METHODS; v. 8, n. 7, p. 1824-1835, AUG 2015.
• Citações Web of Science: 5

Resumo

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. (AU)

• Processo FAPESP: 08/51190-6 - Estudo de estabilidade de acido folico e ferro em fermento biologico e/ou quimico e na panificacao de paes e bolos.
• Beneficiário: Helena Teixeira Godoy
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/25242-7 - Efeito do amadurecimento da azeitona sobre o teor de compostos fenólicos em azeites de oliva extravirgem produzidos na região sudeste do brasil
• Beneficiário: Cristiano Augusto Ballus
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado