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Publikace:
HILIC-MS analysis of common artificial sweeteners in food and beverages

Článekopen accesspeer-reviewedpublished
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dc.contributor.authorKlikarová, Jitka
dc.contributor.authorŠtěpánová, Hana
dc.contributor.authorŠimorová, Lenka
dc.contributor.authorČeslová, Lenka
dc.contributor.authorFischer, Jan
dc.contributor.editorAdam, Martin
dc.date.accessioned2021-09-23T05:19:39Z
dc.date.available2021-09-23T05:19:39Z
dc.date.issued2021
dc.description.abstractThe five most common artificial sweeteners were analysed in various samples of food and beverages and other products using hydrophilic-interaction liquid chromatography coupled with mass spectrometry. The optimised method employed Hypersil Gold HILIC analytical column combined with a binary mobile phase of 50 mmol/L ammonium acetate in water (pH 5; A)/acetonitrile (B) operating at a gradient program of 90–65 % B for 10 min. The individual sweeteners were quantified by the calibration curve method and the data obtained compared with the data declared on the packaging.en
dc.formatp. 33-47
dc.identifier.isbn978-80-7560-387-6
dc.identifier.issn1211-5541
dc.identifier.obd39885893
dc.identifier.urihttps://hdl.handle.net/10195/78457
dc.language.isoen
dc.peerreviewedyesen
dc.publicationstatuspublisheden
dc.publisherUniversity of Pardubiceen
dc.relation.ispartofScientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 27/2021en
dc.rightsopen accessen
dc.subjectartificial sweetenersen
dc.subjectHPLC-MSen
dc.subjecthydrophilic interaction liquid chromatography (HILIC)en
dc.subjectfoodstuffen
dc.titleHILIC-MS analysis of common artificial sweeteners in food and beveragesen
dc.typeArticleen
dspace.entity.typePublication

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27 (2021) Scientific papers, Series A
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