酒类产品中10种甜味剂含量检测方法

Simultaneous Determination of 10 Sweeteners in Alcoholic Drinks by HPLC-MS

建立液相色谱-质谱联用法测定酒类产品中10种人工合成甜味剂(安赛蜜、甜蜜素、糖精钠、三氯蔗糖、阿斯巴甜、阿力甜、纽甜、甜菊糖苷、柚皮苷二氢查尔酮、新陈皮苷二氢查尔酮)的含量分析方法。液相色谱-质谱在负离子模式下,通过多反应监测离子模式方式进行检测。10种人工合成甜味剂在工作曲线范围内线性关系良好,相关系数均大于0.9990,方法的定量限在0.35~12.0μg/L之间,在3个不同浓度水平加标时,白酒产品中平均回收率93.16%~101.09%。结果表明该方法准确,灵敏度高,结果稳定可靠,可用于酒类产品中10种甜味剂的检测。

In this study,the content of 10 sweeteners in alcoholic drinks was determined simultaneously by liquid chromatography-mass spectrometry(LC-MS),including acesamel,cysalin,sodium saccharin,sucralose,aspartame,alitame,neotame,stevia glycoside,naringin dihydrochalcone and neocerperidin dihydrochalcone.Liquid chromatography-mass spectrometry(LC-MS)was used in the negative ion mode,and the detection was carried out in the multiple reaction monitoring ion mode.The linearity of the 10 synthetic sweeteners in the calibration curve range is good,the correlation coefficients are all greater than 0.9990.The limits of quantitation were 0.35~12.0μg/L.At three different concentration levels,the average recoveries of 10 compounds were between 93.16%and 101.09%in liquor.The method has a high accuracy and high selectivity,the result is stable,sensitive and reliable,it could be used for the detection of 10 kinds of sweeteners in liquor.