Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
J Food Sci Technol. 2013 Aug;50(4):770-6. doi: 10.1007/s13197-011-0386-0. Epub 2011 May 5.
In the present study, artificial sweeteners-aspartame, acesulfame-K and binary sweetener blend of aspartame x acesulfame-K were assessed for stability during storage in whey lemon beverage. A solid phase extraction method using C18 cartridges was standardized for the isolation of aspartame, acesulfame-K and their degradation products in whey lemon beverage. HPLC analytical conditions were standardized over C18 column for simultaneous separation of multiple sweeteners and their degradation products in sample isolates. Storage studies revealed that increase in acidity and viscosity and decrease in pH and ascorbic acid content of artificially sweetened whey lemon beverage samples were similar to the changes occurring in control samples during storage. Analysis using HPLC showed that aspartame (added either singly or in a blend) and acesulfame-K (added in a blend) were stable in whey lemon beverage under refrigerated condition for 15 days.
在本研究中，评估了人工甜味剂——阿斯巴甜、乙酰磺胺酸钾和阿斯巴甜与乙酰磺胺酸钾的二元甜味剂混合物在乳清柠檬饮料储存过程中的稳定性。采用 C18 小柱固相萃取法对乳清柠檬饮料中的阿斯巴甜、乙酰磺胺酸钾及其降解产物进行了分离。通过 C18 柱对 HPLC 分析条件进行了标准化，以实现样品分离中多种甜味剂及其降解产物的同时分离。储存研究表明，人工甜味剂乳清柠檬饮料样品的酸度和黏度增加、pH 值和抗坏血酸含量降低的情况与对照样品在储存过程中的变化相似。使用 HPLC 进行分析表明，阿斯巴甜（单独添加或混合添加）和乙酰磺胺酸钾（混合添加）在冷藏条件下在乳清柠檬饮料中 15 天内稳定。
