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Reference: Determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC/MS)
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Abstract-

Abstract

Sweeteners are food additive substances that give a sweet taste to foods but their use in oenological practices is forbidden. Making use of the capabilities of liquid chromatography coupled with mass spectrometry, a method for wine analysis was developed and validated for the detection and quantitation of some of the most widely used sweeteners: aspartame, potassium acesulfame, sodium cyclamate, saccharin, sucralose and stevioside. A matrix-matched calibration was used for all compounds obtaining a linear concentration range from 50 μg/L to 1000 μg/L. The limit of detection ranged from 0.002 mg/L to 0.014 mg/L, and the limit of quantification varied between 0.005 mg/L and 0.048 mg/L. Precision and recovery were assessed for 50 μg/L, 250 μg/L and 1000 μg/L with repeatability and intermediate precision values from 0.6% to 21.6% and 2.7% to 26.4% respectively, and recoveries ranging from 60% to 126%. These results were achieved using minimal sample preparation with a fast and high throughput method that is applicable to a wide range of wine matrices.

Resumo

Os edulcorantes são aditivos alimentares que conferem sabor doce aos alimentos, mas a sua utilização em práticas enológicas é proibida. Utilizando as capacidades da cromatografia líquida acoplada à espectrometria de massa, foi desenvolvido e validado um método de análise de vinhos para a deteção e quantificação de alguns dos edulcorantes mais utilizados: aspartame, acesulfame de potássio, ciclamato de sódio, sacarina, sucralose e stevioside. Foi utilizada uma calibração em matriz para todos os compostos numa gama linear de concentrações entre 50 μg/L e 1000 μg/L. O limite de deteção variou entre 0,002 mg/L e 0,014 mg/L, e o limite de quantificação variou entre 0,005 mg/L e 0,048 mg/L. A precisão e a recuperação foram determinadas para as concentrações de 50 μg/L, 250 μg/L e 1000 μg/L, com repetibilidade e precisão intermédia compreendidas entre 0,6% e 21,6% e 2,7% e 26,4% respetivamente, e recuperações entre 60% e 126%. Estes resultados foram obtidos recorrendo a uma preparação de amostra simples num método rápido e de elevada eficiência de análise, sendo aplicável a uma vasta gama de vinhos.

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Link to paper-

https://www.ctv-jve-journal.org/articles/ctv/abs/2021/01/ctv20213601p32/ctv20213601p32.html

https://doi.org/10.1051/ctv/ctv2021360132


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Publication Details

Published: 2021
Publication: Ciencia E Tecnica Vitivinicola
Issue: 2021 36-1 p32-44
Author: Neves N 2021
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