[Simultaneous determination of aspartame and alitame in jellies and preserved fruits by HPLC].

OBJECTIVE

To establish a determination method for aspartame and alitame in jellies and preserved fruits.

METHODS

Aspartame and alitame in jellies were extracted with 80% methanol at 70 degrees C. Preserved fruits were homogenized with water and then were extracted with 50% methanol. A chromatographic column Zorbax SB-C18 was used; the mobile phase was methanol/water (40 + 60, volume ratio), and a diode array detector was used for the detection at wavelength 200 nm.

RESULTS

The limits of quantification of aspartame and alitame were both 8 mg/kg for jellies and both 20 mg/kg for preserved fruits; the calibration curves were linear in the range of tested concentration. The correlation coefficients were better than 0.9996. The average recovery rates were in the range of 98.1% -101.2%, the relative standard deviations were 2.21% - 4.10%.

CONCLUSION

The method is simple, practical, accurate, reliable and successful in the determination of aspartame and alitame in jellies and preserved fruits from various brands on markets.