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Analytical methodologies for determination of artificial sweeteners in foodstuffs- a review

Abstract

Artificial high-intensity sweeteners are more and more frequently used for food production. Food industry tends to highlight beneficial aspects of their use, such as tooth-friendliness, rising-up quality of life of those suffering from different forms of diabetes and possibility of weight control without sacrificing favorite unhealthy drinks or snacks. On the other hand some of the consumers are deeply concerned about safety of artificial sweeteners and claim that food industry is replacing natural beet or cane sugar, purely for economic reasons.Most of these food additives have their maximum usable doses (MUD) or maximum allowable concentrations specified for a given type of food. In order to assure consumer safety, it is necessary to control the content of sweeteners in foodstuffs. A number of analytical methods based on different principles (including high performance liquid chromatography, ion chromatography, thin layer chromatography, gas chromatography, capillary electrophoresis, flow injection analysis, electroanalytical techniques, and spectroscopic techniques) are available for their determination individually and simultaneously in their mixtures. This review is focused on the application of some popular analytical procedures for determination of these compounds in food.

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Category:
Articles
Type:
artykuł w czasopiśmie wyróżnionym w JCR
Published in:
TRAC-TRENDS IN ANALYTICAL CHEMISTRY no. 28, pages 1082 - 1102,
ISSN: 0165-9936
Language:
English
Publication year:
2009
Bibliographic description:
Zygler A., Wasik A., Namieśnik J.: Analytical methodologies for determination of artificial sweeteners in foodstuffs- a review// TRAC-TRENDS IN ANALYTICAL CHEMISTRY. -Vol. 28, nr. iss. 9 (2009), s.1082-1102
Verified by:
Gdańsk University of Technology

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