Consumption of sugary beverages,genetic predisposition and the risk of depression:a prospective cohort study

Background The associations between sugary beverages and genetic predisposition to depression risk remain unclear.Aims This study aimed to investigate the associations of sugar-sweetened beverages(SSBs),artificially sweetened beverages(ASBs)and natural juices(NJs)with depression and to assess whether these associations were modified by genetic predisposition.Methods We used data from the UK Biobank of 180599 individuals aged 39-72 years who were depression-free at baseline.Dietary intake of SSBs,ASBs and NJs was accessed by a 24-hour dietary recall between 2009 and 2012.The Polygenic Risk Score for depression was estimated and categorised as low(lowest tertile),intermediate(tertile 2)and high(highest tertile),.Cox proportional hazard and substitution models were conducted to evaluate hazard ratios(HRs)and 95%Cls.Results Over the 12-year follow-up,4915 individuals developed depression.Higher consumption(>2 units/day)of SSBs(HR:1.26,95%CI 1.12 to 1.43)and ASBs(HR:1.40,95%Cl 1.23 to 1.60)were both associated with an increased risk of depression.However,moderate consumption(>0-1 units/day)of NJs was associated with a lower risk of depression(HR:0.89,95%CI 0.83 to 0.95).Furthermore,genetic predisposition did not modify these associations(p interaction>0.05).In substitution models,the HRs for depression risk were 0.94(95%CI 0.89 to 0.99)and 0.89(95%CI 0.85 to 0.94),respectively,when 1 unit/day of SSBs or ASBs was replaced by an equivalent intake of NJs.Conclusions Higher consumption of SSBs and ASBs was associated with an increased risk of depression;in contrast,moderate consumption of NJs was inversely associated with a lower risk of depression.In theory,substituting SSBs and ASBswith NJs would suppose a reduction of depression risk.

Taxing sugar-sweetened beverages in China:By volume or sugar content? A consumer welfare approach

Using scanner data on the consumption of packaged liquid beverages by Chinese urban households,we estimated the price elasticity of various beverages and compared the effects of volume-based versus sugar-content-based taxation strategies on consumer welfare.Compared to the volume-based tax,the sugar-content-based beverage tax was predicted to cost less in compensating variation under the same amount of sugar reduced,indicating that taxation based on sugar content may be more efficient in preserving consumer welfare.Further comparison across different socioeconomic groups reveals that,given current beverage consumption status in China,the efficiency advantage of the sugar-content-based taxation strategy is more pronounced than that of the volume-based taxation.Our conclusions can provide insights for the food industry and the government to reduce the sugar content in beverages.

Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen

Plant protein beverage adulteration occurs frequently,which may cause health problems for consumers due to the hidden allergens.Hence,a novel method was developed for authentication by ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).Almond,peanut,walnut and soybean were hydrolyzed,followed by separation by NanoLC-Triple TOF MS.The obtained fingerprints were identified by ProteinPilotTM combined with Uniprot,and 16 signature peptides were selected.Afterwards,plant protein beverages treated by trypsin hydrolysis were analyzed with UPLC-MS/MS.This method showed a good linear relationship with R2>0.99403.The limit of quantification(LOQ)were 0.015,0.01,0.5 and 0.05 g/L for almond,peanut,walnut and soybean,respectively.Mean recoveries ranged from 84.77%to 110.44%with RSDs<15%.The developed method was successfully applied to the adulteration detection of 31 plant protein beverages to reveal adulteration and false labeling.Conclusively,this method could provide technical support for authentication of plant protein beverages to protect the rights and health of consumers.

Health effects of fruit juices and beverages with varying degrees of processing

The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health risks.In this study,we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories,low(minimal),moderate and high.Second,we compared the differences in attitudes towards FJBs in dietary guidelines.Third,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming FJBs.Deepening the processing of FJBs has been found to lead to an increased risk of diseases.Dietary pattern,nutrients,addition agents and consumer preferences may be influential factors.Finally,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing methods.In conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit beverages.The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.

Evaluation of the Effects of Sugary Beverages on the Health of Adolescent Students in Guangxi Based on Health System Function Scores

Objective:To evaluate the health effects of sugary beverage consumption among adolescent students in Guangxi.Methods:In three cities of Guangxi(Nanning,Liuzhou,and Guilin),we investigated the consumption of sugary beverages by distributing a self-administered Functional Assessment Questionnaire of Life Health System and a Dietary Behavior Questionnaire(this paper analyzes only the part of sugary beverage consumption)to adolescent students in four schools,aiming to find out the general health status of the students and also to assess the effects of sugary beverages on the functional system health of adolescent students.Results:A total of 953 adolescent students between the ages of 14 and 24 were surveyed.Among them,46.17%consumed sugary beverages once a week;37.46%consumed them 2-3 times;11.52%consumed them more than 3 times;and 4.83%consumed them every day.The mean score of Functional Assessment Questionnaire of Life Health System was 32.There was a positive correlation between the frequency of consumption of sugary beverages and the overall systemic function assessment score(P<0.05),and the rank of the total score elevated by 0.314 times for each increase in the level of consumption.Compared to those who drink sugary beverages at least once a day,drinking them once a week showed a statistically significant difference(P<0.05).However,there was no statistically significant difference between drinking 2-3 times a week and more than 3 times a week(P>0.05).The correlation between consuming sugary beverages once a week and 2-3 times a week and endocrine system scores was also statistically significant(P<0.05).Conclusion:More than half of the students in the surveyed areas consumed sugary beverages two or more times a week,and the higher the frequency of consumption,the higher the scores of systemic function assessment.Health education on sugar reduction among adolescents should be strengthened.

Report on Childhood Obesity in China (9): Sugar-sweetened Beverages Consumption and Obesity

Objective To explore the associations between sugar-sweetened beverage （SSB） consumption and obesity as well as obesity-related cardiometabolic disorders among children in China. Methods A total of 6974 （boys 3558, girls 3412） children aged 6-13 years participated in the study. Each participant’s height, weight, waist circumference, fasting glucose, triglycerides, total cholesterol, high- density lipoprotein cholesterol, and low-density lipoprotein cholesterol were measured. The type of beverage consumption was determined using a self-administered questionnaire. Results SSBs were consumed regularly by 46.1% of the children. The prevalence [adjusted odds ratio （95% confidence internal （CI）] of obesity was 7.6% [as the reference group （ref.）], 10.1% [1.36（1.07, 1.74）], and 11.6% [1.46（1.21, 1.75）], among children who regularly drank milk, other beverages and SSBs, respectively. Regularly drinking SSBs elevated the likelihood of abdominal obesity [adjusted odds ratio （95% CI）： 1.36 （1.17, 1.59）]. The prevalence [adjusted odds ratio （95% CI）] of obesity among children who regularly drank sports/caloric beverages, carbonated beverages, sweet tea, and plant protein beverages was 16.8% [2.00（1.31, 3.07）], 12.7% [1.52（1.23, 1.88）], 11.5% [1.52（1.18, 1.95）], and 10.4% [1.41（1.03, 1.94）], respectively, which was higher than that of regular milk drinkers [7.6 % （ref.）]. The prevalence [adjusted odds ratio （95% CI）] of abdominal obesity among children who regularly drank sweet tea, fruit/vegetable juices, and carbonated beverages was 17.7% [1.55（1.26, 1.90）], 16.2% [1.36（1.09, 1.70）], and 15.3% [1.24（1.03, 1.50）], respectively, which was much higher than that of regular milk drinkers [12.8% （ref.）]. Conclusions Regular SSB consumption was positively related to obesity and abdominal obesity. This relationship should be investigated further using a longitudinal study design.

Analysis on the Stability of Dendrobium Polysaccharides in Simulated Beverages

[ Objective ] This study aimed to investigate the stability of Dendrobium polysaccharides in simulated beverages, thus providing theoretical basis for further development of Dendrobium beverages. [ Method] The prepared simulated Dendrobium juice beverages and extracted Dendrobium polysaccharides were added into wine and Chinese liquor and treated under different pH, temperature and light conditions to determine changes in Dendrobium polysaccharide content. [ Result] Dendrobium polysaccharides exhibited high stability in beverages under neutral pH, room temperature, dark conditions. [ Conclusion] Dendrobium polysaccharides can be used for the development of Dendrobium beverages.

Bioavailability and Solubility of Different Calcium-Salts as a Basis for Calcium Enrichment of Beverages

Background: When usual calcium consumption patterns were analysed most people in the U.S. and Europe consume less than the recommended daily allowance. Supplements and fortified foods offer alternative and additional sources of calcium to traditional food. Calcium carbonate is the most common supplement but it is less soluble in water and, therefore, not suitable for enrichment of beverages. New organic calcium salts have a better solubility but less is known about their bioavailability. In the present study, we assessed the solubility and bioavailability of the new organic calcium salts, calcium lactate citrate and calcium lactate malate, in comparison to the traditional supplements, calcium carbonate and calcium gluconate. Design: Randomized, single-blind, four way cross-over study comparing single doses of 500 mg calcium in the form of four different calcium-salts. Subjects were advised to consume 25 μg vitamin D3 daily two weeks prior to the start of the study and during the whole study period. Subjects: 20 healthy young men, Methods: Blood samples were drawn immediately before and 2, 4, 6, 8, 12 and 24 h after ingestion of the calcium preparation. Concentration of total calcium and intact parathyroid hormone were measured in the serum. Urine was collected at baseline and during the intervals 0-3, 3-6, 9-15 and 15-24 h and excretion of calcium, sodium and creatinine was examined. Results: The tested new salts were easily water soluble, significantly better than calcium gluconate. Calcium carbonate is almost insoluble. The bioavailability of the four different calcium salts was found to be almost identical. The maximum total serum calcium increased by 7.6 % two hours after ingestion calcium lactate citrate, by 7.4 % after calcium lactate malate, by 5.5 % after calcium carbonate, and by 5.8 % after calcium gluconate. Intact parathyroid hormone concentration showed the expected depression for calcium lactate citrate, calcium lactate malate and calcium carbonate, whereas the serum level was significantly higher after ingestion of calcium gluconate. Conclusion: Given an almost equivalent bioavailability of the four tested calcium salts, we conclude that the new salts calcium lactate citrate and calcium lactate malate are well suited for fortification of beverages and thus to increase the average daily calcium intake.

A Comparison of Selected Phytochemical and Antioxidant Potential of Two Tea Beverages

Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.

Uncovering Consumer Mindsets Regarding Raw Beverages

Nutritional fads in the health and fitness world are constantly changing. Each new craze has its believers and critics. For the consumer, “what to believe” becomes a topic filled with uncertainty. This paper presents a systematic approach to understanding what consumers believe about the health messaging of “raw beverages”. The paper presents both substantive results from US consumers, as well as demonstrates a general approach by which researchers can more deeply understand the consumer mind with respect to the specifics of health and wellness issues.

Suppressive effects of saliva against enamel demineralization caused by acid beverages

This study aimed to clarify the ability of the buffer systems of saliva to inhibit enamel demineralization after intake of an acid beverage. In the first experiment, titrable acidity tests were carried out. Ten milliliters of saliva stimulated by chewing gum base was obtained from 10 healthy adult subjects and the pH of each saliva sample was measured. The beverages used for the experiment were a carbonated soft drink (pH 2.2), a sports drink (pH 3.5), and 100% orange juice (pH 3.8). Distilled water adjusted to the pH of each saliva sample was used as a control. In the second experiment, the suppressive ability of saliva against enamel demineralization was quantitatively analyzed using quantitative light- induced fluorescence (QLF). Aliquots of stimulated saliva obtained from a subject were mixed with 15 ml of 100% orange juice in saliva:orange juice ratios of 1/30, 1/15, 1/10 and 1/5, and bovine teeth were soaked for 24 hours in the solutions. The △Q of the QLF analyses of the enamel was then measured. The lowest titrant volume which reduced the pH of the initial saliva (7.7 on average) to pH 5.4 was that of the orange juice. No relationship was found between the buffer capacity and the pH of the acid beverages. From the QLF measurement, the saliva-orange juice group showed a significantly decreased amount of enamel demineralization (p < 0.01 at 20% level) compared with the distilled water-orange juice group. In conclusion, saliva acts as a buffer to suppress enamel demineralization caused by low-pH beverages.

Semi-Automated Enzymatic Determination of Ethanol in Beverages: Collaborative Study for RIDA®CUBE Ethanol

Easy and quick methods to quantify ethanol reliably in beverages are always important. In 2022, the EnzytecTM Liquid Ethanol test kit was approved as AOAC Official MethodSM 2017.07 Final Action after a collaborative study was conducted with different beverages such as kombucha, juices, and beer. During set-up of this collaborative test, small sized companies asked to include the RIDA®CUBE Ethanol/RIDA®CUBE SCAN device since it is easy to use, suitable for a few samples only and contains the identical reagents as the EnzytecTM Liquid system. It is applicable to quantify ethanol in diluted kombucha, fruit juices, and alcohol-free beer samples around 0.5% alcohol-by-volume within 12 min. The overall relative reproducibility standard deviation across a wide concentration range for kombucha, was calculated to be 6.29%. Analysis of juices and beer showed an overall higher variation with an estimated overall RSD(R) value by regression of 14.4%. The data obtained by this collaborative study show that the RIDA®CUBE Ethanol in combination with the RIDA®CUBE SCAN device is suitable to quantify ethanol from matrices representing important alcohol-free liquid food categories.

Effects of Lemon Beverages on Bone Metabolism and Bone Mineral Density in Postmenopausal Women: A Double-Blind, Controlled Intervention Study with Ca-Supplemented and Unsupplemented Lemon Beverages

The aim of the present study was to elucidate how bone metabolism and bone mineral density are affected by the consumption of a lemon juice-containing calcium (Ca)-enriched beverage. The efficacy of this investigational product was evaluated in postmenopausal women during five months of continuous intake (intervention). This was a randomized, controlled trial. Eighty-three subjects were assigned to three groups. Using a double-blind format, the first two groups received a Ca-supplemented lemon-juice (lemon) beverage (LECA) or a Ca-unsupplemented lemon-juice (lemon) beverage (LE). The third group (control) received no intervention. Each subject in the LECA and LE groups consumed one bottle (290 mL) of their assigned investigational product every day for five consecutive months. After five months of intervention, the gain in bone mineral density at the lumbar spine was significantly larger in the LECA and LE groups than in the control group. In the femur, subjects in the LECA group gained significantly more bone mineral density than the control subjects. The largest gain in bone mineral density at the lumbar spine was observed in the LECA group. As for the concentrations of the bone resorption marker tartrate-resistant acid phosphatase 5b (TRACP-5b), subjects in the LECA group had significantly lower values than those in the control group. Similarly, when compared with the LE and control groups, a significant decrease was detected in the LECA group in the concentrations of the bone formation markers, bone alkaline phosphatase (BAP) and osteocalcin (OC). In postmenopausal women, continuous consumption of Ca-supplemented lemon beverages improved the absorption of Ca and inhibited bone resorption. This likely blocked the function of osteoblasts and led to the suppression of bone formation, resulting in the attenuation of high-turnover bone metabolism.

Application of Alternative Technologies for Elimination of Artificial Colorings in Alcoholic Beverages Produced by <i>Citrus medica</i>and Potential Impact on Human Health

In the present study elimination of chemical colorings in the alcoholic beverages produced by extraction of citron (Citrus medica) fruits and leaves as an alternative to the distillation method, which is currently used in industrial practice and requires addition of synthetic additives, was examined. Additionally, the volatile compounds of citron alcoholic beverages produced by both methods in association with potential antioxidant and anticancer properties were investigated. The results showed that no addition of artificial pigments was required in the novel citron beverages, as color intensity was similar to the commercial products. The most important compounds identified by solid phase microextraction and gas chromatography/mass spectrometry analysis were esters, alcohols, carbonyl compounds, acetals and terpenes. Although all products contained significant amounts of terpenes, which have been proposed as efficient antioxidant and anticancer agents, the highest concentration was determined in the alcoholic beverage produced by 4-fold extraction of citron leaves. Principal component analysis indicated that the production method affected significantly the volatile composition of the products. Finally, the potential of novel functional alcoholic beverages in promotion of human health is highlighted and assessed.

Alcohol dependence: Does the composition of the available beverages promote it?

Affordability and availability of alcohol are factors that have been associated with alcohol dependence. Ethanol content in the alcoholic beverages is an important determinant in alcohol dependence. Quality control of alcoholic beverages available in the market is important in safeguarding the health of alcohol consumers. Few studies in Kenya have determined the chemical composition of alcohol used by the study participants. Objective: To determine the chemical composition of alcoholic beverages used by a group of alcohol dependent study participants. Design: The study was a clinical trial with pre and post measurements. Method: The CIDI and WHO-ASSIST were administered to 188 alcohol-dependent persons at intake and after six months. A researcher-designed socio demographic questionnaire was also administered at intake. Alcohol beverages were randomly collected from the location of the study area and their chemical composition analyzed using gas chromatography. Results: The mean AUDIT score of the participant was 28.6 for male and 26.6 for females. Three of the alcohol samples collected was illicit brews collected while 11 were licit. Four out of the eleven licit brews had ethanol levels that did not complied with the set government standards. Conclusion: Illicit brews with high ethanol content are available in the Kenyan market, while some of the manufacturers of the licit brew do not comply with government set content recommendations.

Association between the Consumption of Carbonated Beverages and Out-of-Hospital Cardiac Arrests of Cardiac Origin in Japan

Background: The consumption of carbonated beverages has been shown to increase the risk of developing metabolic syndrome. The associations between the consumption of carbonated beverages and left arterial dimension or left ventricular mass are believed to be likely related to the greater body weight of carbonated beverage drinkers relative to non-drinkers. Nonetheless, little is known about the association between the consumption of carbonated beverages and out-of-hospital cardiac arrests (OHCAs) in Japan. Methods: We compared the age-adjusted incidence of OHCAs to the expenditures on various beverages per person between 2005 and 2011 in the 47 prefectures of Japan. Patients who suffered from OHCAs of cardiac and non-cardiac origin were enrolled in All-Japan Utstein Registry of the Fire and Disaster Management Agency. The expenditures on various beverages per person in the 47 prefectures in Japan were obtained from data published by the Ministry of Health, Labour and Welfare of Japan. Results: There were 797,422 cases of OHCA in the All-Japan Utstein registry between 2005 and 2011, including 11,831 cases who did not receive resuscitation. Among these 785,591 cases of OHCA, 435,064 (55.4%) were classified as cardiac origin and 350,527 (44.6%) were non-cardiac origin. Non-cardiac origin included cerebrovascular disease, respiratory disease, malignant tumor, and exogenous disease (4.8%, 6.1%, 3.5%, and 18.9%, respectively). The expenditures on carbonated beverages were significantly associated with OHCAs of cardiac origin (r = 0.30, p = 0.04), but not non-cardiac origin (r = -0.03, p = 0.8). Expenditures on other beverages, including green tea, tea, coffee, cocoa, fruit or vegetable juice, fermented milk beverage, milk beverage, and mineral water, were not significantly associated with OHCAs of cardiac origin. Conclusion: Carbonated beverage consumption was significantly and positively associated with OHCAs of cardiac origin in Japan, indicating that beverage habits might play a role in OHCAs of cardiac origin.

Sugar intake from sweetened beverages and diabetes:A narrative review

Type 2 diabetes mellitus(T2DM)is one of the fastest growing public health concerns around the world.Sugar-sweetened beverage(SSB)consumption has been proven to be associated with adverse health consequences in the diabetic population.Reducing SSB consumption,body weight control,healthy diets,and increased physical activity have been suggested as strategies to improve diabetes prevention and management.This literature review provides an overview of:(1)The association between SSB consumption and the risk of T2DM;(2)Types of SSB consumption and T2DM;(3)The effect of obesity and inflammation on the association between SSB consum-ption and risk of T2DM;and(4)SSB consumption in T2DM patients.There is still work to be done to determine how SSB consumption is related to T2DM,but the current research on identifying the association between SSB consumption and T2DM is promising,with the most promising studies confirming the connection between SSBs,T2DM risk,and diabetes management.Future studies should explore more effective SSB related diabetes prevention and management interventions.

DETECTION AND QUANTITATION OF TRACE ETHYL CARBAMATE IN ALCOLLOLIC BEVERAGES BY GC/GC AND GC/GC/MS

Analytical difficulties encountered in the determination of ethyl carbamate, a known cancinogen, in a wide variety of wines and spirits have been overcome by spe- cific, sensitive GC/GC and CC/CC/MS methods with a relatively shorter extraction procedure. The lowest detection limits were estimated to be 0. 1 and 0. 01μg/L for GC/GC and GC/GC/MS respectively. The RSD of the GC/GC method was 2. 5%.

Immobilization techniques for beverage production using yeast cell systems: challenges, types, and future perspectives - a mini review

Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production.

Evaluation on Uncertainty of Determining Aspartame in Beverage by HPLC

[Objective] The aim was to evaluate the uncertainty of determining aspartame in beverage by high performance liquid chromatography （ HPLC）. [Method] The content of aspartame in beverage was determined by HPLC, then the source of uncertainty in the whole determination process was analyzed, and each component of uncertainty was evaluated and combined. [ Result] Through 6 repeated determinations by the method in GB/T 22254-2008 ＂Determination of Aspartame in Food＂, the average content of aspartame in beverage was （0.806 ±0.038） g/kg, and k =2. The main sources of uncertainty to affect the process were the sample weighting process, the preparation process of standard solution introduced by sample constant volume and the uncertainty introduced by fitting standard curve. ①The uncertainty of standard work-solution. The combined uncertainty of standard work-solution was 0.013 9, among them the uncertainty introduced by standard sample purity was 0.005 8, the standard uncertainty introduced by standard material weighting was 1.49 ×10^4, the relative uncertainty introduced by glass apparatus calibration in the preparation process of aspartame standard reserving solution was 0. 007 88, and the uncertainty introduced by glass apparatus calibration in the preparation process of standard work-solution was 0. 009 9. ②The uncertainty introduced by the preparation process of sample specimen. Among them the relative standard uncertainty introduced by sample weighting process was 0. 009, and the uncertainty introduced by sample constant volume was 0.000 78. ③The uncertainty introduced by the fitting process of standard curve. Among them the relative uncertainty of curve fitting was 0.002 46, the uncertainty introduced by the determined results of aspartame was 0.017 0, the total combined standard uncertainty was 0.023 9, and the expanded standard uncertainty was 0.019. [ Conclusion] The uncertainty components of standard solution, standard curve and repeatability are the main sources of uncertainty, while those of sample weighting and sample constant volume account for little proportion.