Hamano T, Mitsuhashi Y, Aoki N, Yamamoto S, Tsuji S, Ito Y, Oji Y
Division of Food Chemistry, Public Health Research Institute of Kobe City, Japan.
Analyst. 1990 Apr;115(4):435-8. doi: 10.1039/an9901500435.
A sensitive spectrophotometric method for the determination of aspartame in beverages is described. The method involves the enzymic conversion of aspartame into formaldehyde by the alpha-chymotrypsin-alcohol oxidase system, followed by the formation of a chromophore with 4-aminopent-3-en-2-one. The calibration graph was linear in the range 2.0-30.0 micrograms ml-1 of aspartame. Many common ingredients of beverages do not interfere with the proposed method. The method was applied to the determination of the aspartame content of various real samples, and the results obtained were compared with those given by high-performance liquid chromatography.
描述了一种用于测定饮料中天冬甜素的灵敏分光光度法。该方法包括通过α-胰凝乳蛋白酶-乙醇氧化酶系统将天冬甜素酶促转化为甲醛，随后与4-氨基戊-3-烯-2-酮形成发色团。天冬甜素浓度在2.0 - 30.0微克/毫升范围内时，校准曲线呈线性。饮料中的许多常见成分不干扰所提出的方法。该方法应用于各种实际样品中天冬甜素含量的测定，并将所得结果与高效液相色谱法给出的结果进行比较。
