Determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC/MS)
Sweeteners are food additive substances that give a sweet taste to foods but their use in oenological practices is forbidden. Making use of the capabilities of liquid chromatography coupled with mass spectrometry, a method for wine analysis was developed and validated for the detection and quantitation of some of the most widely used sweeteners: aspartame, potassium acesulfame, sodium cyclamate, saccharin, sucralose and stevioside. A matrix-matched calibration was used for all compounds obtaining a linear concentration range from 50 μg/L to 1000 μg/L. The limit of detection ranged from 0.002 mg/L to 0.014 mg/L, and the limit of quantification varied between 0.005 mg/L and 0.048 mg/L. Precision and recovery were assessed for 50 μg/L, 250 μg/L and 1000 μg/L with repeatability and intermediate precision values from 0.6% to 21.6% and 2.7% to 26.4% respectively, and recoveries ranging from 60% to 126%. These results were achieved using minimal sample preparation with a fast and high throughput method that is applicable to a wide range of wine matrices..
Medienart: |
E-Artikel |
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Erscheinungsjahr: |
2021 |
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Erschienen: |
2021 |
Enthalten in: |
Zur Gesamtaufnahme - volume:36 |
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Enthalten in: |
Ciência e Técnica Vitivinícola - 36(2021), 1, Seite 32-44 |
Sprache: |
Englisch ; Portugiesisch |
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Beteiligte Personen: |
Neves Nuno [VerfasserIn] |
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Links: |
doi.org [kostenfrei] |
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Themen: |
Liquid chromatography |
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doi: |
10.1051/ctv/ctv2021360132 |
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funding: |
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Förderinstitution / Projekttitel: |
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PPN (Katalog-ID): |
DOAJ003824020 |
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