xmlui.ArtifactBrowser.SimpleSearch.filter.source:Scientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 27/2021
ISSN:1211-5541
Abstract:
The 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.
