摘要
证实了番茄酱及鲜果中存在天然阿斯巴甜,并研究了适合于检测番茄酱阿斯巴甜的测定方法。检测方法:番茄酱样品经匀浆后离心,取上清液加标,用Agilent C18色谱柱分离,以甲酸、水、甲醇为流动相进行梯度洗脱,流速为0.2mL/min,采用正离子电喷雾模式测定,峰面积叠加法定量,结果快捷、准确。为探查番茄酱中阿斯巴甜的来源,用该方法测定番茄果及其模拟试验中的阿斯巴甜,结果证实:当pH等条件适宜时,只要阿斯巴甜的前体物质(天冬氨酸、苯丙氨酸、甲醇)存在,就可能生成阿斯巴甜。
It is confirmed that there＇s natural aspartame in ketchup and fresh fruit. Study the method for determination of aspartame in ketchup. Method. After homogenate and centrifugation on ketchup samples, take supernatant for labeling, being separated by Agilent C18 column, take formic acid, wa- ter and methanol as mobile phases for gradient elution, the flow rate is 0. 2 mL/min, being deter- mined by positive ion electro spray mode and quantified by peak area superposition method, the meth- od is quick and accurate. For further exploration of the source of aspartame, this method is used to determine aspartame in tomato and simulation test. Result. When pH value and other conditions are suitable, as long as there＇s precursor material of aspartame （aspartic acid, phenylalanine and metha- nol）, aspartame can be generated.
出处
《中国调味品》
CAS
北大核心
2013年第4期9-14,共6页
China Condiment
