Simultaneous determination of sweeteners and preservatives in beverages by HPLC-DAD-ELSD

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dc.contributor.authorDiviš, Pavelcs
dc.contributor.authorJurečková, Zuzanacs
dc.contributor.authorVespalcová, Milenacs
dc.contributor.authorPořízka, Jaromírcs
dc.contributor.authorPunčochářová, Lenkacs
dc.coverage.issue1cs
dc.coverage.volume14cs
dc.date.issued2020-10-28cs
dc.description.abstractPeople suffering from diabetes or being overweight must severely reduce their sugar use, often seeking food with sweeteners. Often, sugar is replaced by non-nutritious sweeteners in beverages, which also contain several other substances like vitamins, caffeine, amino acids, phenolic compounds and thus increasing the shelf life of the beverages is additionally treated with the addition of preservatives. As the concentration of additives in food (including beverages) is determined by the legislation in force, it is necessary to have an appropriate analytical method for food control. Since artificial sweeteners and preservatives are very different substances, they are determined separately using different HPLC methods. In this work HPLC method combining the advantages of specific (diode array detector, DAD) and universal (evaporative light scattering detector, ELSD) detector was validated and used for simultaneous determination of benzoic acid, sorbic acid, aspartame, acesulfame K, saccharin, sucralose and steviol glycosides in sugar-free beverages. The proposed analytical method showed good linearity, precision, and accuracy. Measured limits of detection (0.6 – 11.8 mg.dm-3 depending on the analyte) were sufficient to analyze 5-times diluted beverage samples. The validated method has been successfully used for the simultaneous analysis of artificial sweeteners and preservatives in beverage samples (energy drinks, ice teas, carbonated drinks). Except for steviol glycosides, the concentration of monitored substances in beverages did not exceed the maximum permitted concentrations given in the valid legislation.en
dc.formattextcs
dc.format.extent881-866cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationPotravinarstvo Slovak Journal of Food Sciences. 2020, vol. 14, issue 1, p. 881-866.en
dc.identifier.doi10.5219/1339cs
dc.identifier.issn1337-0960cs
dc.identifier.orcid0000-0001-6809-0506cs
dc.identifier.orcid0000-0002-2742-8053cs
dc.identifier.orcid0000-0002-0468-6519cs
dc.identifier.other165770cs
dc.identifier.researcheridA-6972-2016cs
dc.identifier.researcheridAAA-9218-2019cs
dc.identifier.scopus12038939300cs
dc.identifier.scopus56337743000cs
dc.identifier.urihttp://hdl.handle.net/11012/196683
dc.language.isoencs
dc.publisherHACCP Consultingcs
dc.relation.ispartofPotravinarstvo Slovak Journal of Food Sciencescs
dc.relation.urihttps://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1339cs
dc.rightsCreative Commons Attribution 3.0 Unportedcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1337-0960/cs
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/cs
dc.subjectsweetenersen
dc.subjectpreservativesen
dc.subjectbeverageen
dc.subjectchromatographyen
dc.subjectDAD ELSD detectorsen
dc.titleSimultaneous determination of sweeteners and preservatives in beverages by HPLC-DAD-ELSDen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-165770en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:38:38en
sync.item.modts2025.01.17 18:37:51en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
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