食品中のスクラロースのパルスド・アンペロメトリック・イオンクロマトグラフィーによる定量

概要

論文の詳細を見る
Sucralose, a disaccharide composed of monochlorinated garactose and dichlorinated fructose, is an artificial sweetener with low calorie evaluated by Joint FAO/WHO Expert Committee of Food Additives (JECFA). The sucralose is admitted to use in several countries such as Canada, Russia, Australia and Newzealand, for beverages and cakes or ice creams. It should be urgent in Japan to have determination methods for sucralose before coming to the front of imported food. We established a simple, rapid and sensitive method for determination of the sugar using ion chromatography with a pulsed amperometric detector. The calibration curves were linear at levels ranging from 0.1 μg/ml to 10 μg/ml, which was 50 and 500 times more sensitive than the refractive index and UV methods, respectively. The recoveries of the sucuralose obtained from sample spiked with 100 to 600 μg/g were 73.2-98.0%.
日本食品化学学会の論文
1996-03-29