主成分回归-紫外光度法同时测定甜味剂安赛蜜、阿斯巴甜和糖精

Simultaneous UV-spectrophotometric Determination of Acesulfame-K,Aspartame and Saccharin Using Principal Component Regression Method

报道了一种快速、简便的同时测定食用甜味剂安赛蜜、阿斯巴甜和糖精的光度法，方法基于在pH=3.25的B-R缓冲溶液中对安赛蜜、阿斯巴甜和糖精三组分混合溶液进行光度测定，所得的重叠波谱数据用主成分回归法（PCR）和偏最小二乘法（PLS）等化学计量学方法进行处理，结果表明主成分回归法（PCR）的预报误差最小。对样品进行测定，获得了较好的定量分析结果。安赛蜜、阿斯巴甜和糖精线性范围分别为1．0-30．00mg·L^-1，1.0～20．0mg·L^-1，1．0-14．0mg·L^-1。

All the Acesulfame - K, Aspartame and Saccharin, which are commonly used as food flavoring agents , show strong absorptions in the UV spectral region and have very similar and seriously overlapped spectra. With the aid of some chemometric approaches, it is possible to determine these three compounds simultaneously by UV - spectrophotometry in a B - R buffer of pH 3.25. Through a thorough study, the principal component regression （PCR） method was found to give more accurate results as compared with the PLS method. Linear ranges of determination of all the compounds were found to be in the range of 1.0-30.0 mg·L^-1,1.0 - 20.0 mg·L^-1 and 1.0 - 14.0 mg· L^-1, respectively, satisfactory results were obtained in the application of this method to the analysis of some food samples.