April Determination of Sucralose in Foods by HPLC

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1 April HPLC , Determination of Sucralose in Foods by HPLC Chigusa KD76N6H=> 1,,Mitsuo N6@6O6ID 2,Yukiko Y6B6?>B6 1,Ikuko O=CD 1, Miyuki K6L6CD 1 and Kazuo Y6HJ96 2 ( 1 The Tokyo Metropolitan Research Laboratory of Public Health: , Hyakunin-cho, Shinjuku-ku, Tokyo , Japan; 2 Tama Branch Laboratory, The Tokyo Metropolitan Research Laboratory of Public Health: , Shibazakicho, Tachikawa, Tokyo , Japan; Corresponding author) Amethod for the determination of sucralose in various foods by RI-HPLC and ion chromatography with a pulsed amperometric detector (PAD-IC) was developed. Chopped or homogenized samples were packed into cellulose tubing with 0.01 mol/l hydrochloric acid containing 10 sodium chloride and were dialyzed against 0.01 mol/l hydrochloric acid for 24 hours. The dialyzate was passed through a Bond Elut ENV cartridge, and the cartridge was washed with 0.2 mol/l NaOH and water. Sucralose was eluted from the cartridge with methanol. The extract was taken to dryness in an evaporator and the residue was re-dissolved in water. Sucralose was separated on an Inertsil ODS-3V column with a mobile phase of acetonitrile water (15 : 85) and an RI detector. It was also determined on a CarboPak PA1 column with a mobile phase of 100 mmol/l NaOH 75 mmol/l CH 3 COONa, using a PAD detector. The recoveries of sucralose from various kinds of foods spiked at 50 mg/g and 200 mg/g ranged from The detection limit in samples was 10 mg/g for RI-HPLC and 1 mg/g for PAD-IC. (Received November 10, 2000) Key words: sucralose; HPLC; ion chromatography (IC); dialysis; solid-phase extraction ) 20 1) UV-HPLC 2), RI-HPLC 3), 4), (PAD-IC) 5) UV-HPLC RI-HPLC PAD-IC

2 140 RI-HPLC PAD-IC ) mg 100 ml 1 ml 1,000 mg 2) 100 g 0.01 mol/l 1,000 ml 3) 0.01 mol/l 4) 30/32 40 mm, 25 mm, mm, Viskase Sales 5) Bond Elut ENV 1g, Varian Mega Bond Elut C 18 1g, Varian Sep-Pak Vac C 18 1g, Waters Sep-Pak plus PS mg, Waters 5mL 10 ml 6) IC 100 g 100 ml g 6.2 g 1,000 ml 7) 8) 3. PU AS-1500 RI-930 RI CO-1560 DG JASCO-BOWIN DX-500 ED-40 Vol. 42, No HPLC Inertsil ODS-3 V 4.6 mm i. d. 250 mm, (15 : 85) 1.0 ml/min; RI, range 1/ 64; 40 ; 40 ; 20 ml 5. IC CarboPak PA1 4.0 mm i.d. 250 mm, CarboPak PA1 4.0 mm i.d. 50 mm, 100 mmol/l 75 mmol/l 1.0 ml/min; Au 0 (0.05 V) 0.41 (0.75 V) 0.61 ( 0.25 V) 1.00 ( 0.25 V); 40 ; 20 ml 6. 1) 20 g 20 ml 20 g 20 ml 200 ml 24 2) 40 ml 10 ml, 0.2 mol/l 5 ml, 10 ml 5mL 2mL 0.45 mm HPLC IC. 1. 4) C18 RI-HPLC PAD-IC K 5 C18 HPLC 6) 6)

3 April 2001 HPLC 141 Fig. 1. PAD-IC chromatograms of sample extracts treated with Bond Elut ENV cartridge by washing with NaOH solution (A) Standard (sucralose 20 mg/ml) (B) Miso (control, washed with 10 ml of water) (C) Miso (control, washed with 5 ml of 0.2 mol/l NaOH and 10 ml of water) IC conditions: column, CarboPak PA1 (4.0 mm i.d. 250 mm); guard column, CarboPak PA1 (4.0 mm i.d. 50 mm); mobile phase, 100 mmol/l NaOH 75 mmol/l CH 3 COONa; flow rate, 1.0 ml/min; detector, PAD; column temp., 40 ; injection vol., 20 ml 500 mg/g mol/l 0.01 mol/l 24 RI-HPLC RI 0.40 g/kg 1/10 PAD RI 50 PAD-IC RI PAD Sep- Pak Vac C 18 (1 g) Mega Bond Elut C 18 (1g), Sep-Pak plus PS-1 (265 mg) Bond Elut ENV (1 g) mg/g 40 ml 10 ml 5mL 2mL RI-HPLC PAD-IC 4 RI- HPLC PAD-IC Bond Elut ENV 0.2 mol/l 5 ml Fig. 1 PAD-IC Sep-Pak plus PS-1 Bond Elut ENV 40 ml 10 ml 0.2 mol/l 5 ml, 10 ml 5mL 3. HPLC HPLC ODS 2) 4) Inertsil ODS-2, Inertsil ODS-3V, Cosmosil 5C18-ARII, Mightysil RP-18GP (15 : 85) Inertsil ODS-2 Cosmosil 5C18-ARII 20 ml Mightysil RP-18GP 50 ml Inertsil ODS-3V 50 ml Inertsil ODS-3V, (15 :

4 142 Vol. 42, No. 2 Fig. 2. RI-HPLC chromatograms of sucralose in sample extracts (A) Standard, (B) Chocolate (control), (C) Chocolate (sucralose; 200 mg/g added) HPLC conditions: column, Inertsil ODS-3V (4.6 mm i.d. 250 mm); mobile phase, acetonitrile water (15 : 85); flow rate, 1.0 ml/min; detector, RI; column temp., 40 Fig. 3. E#ect of sodium acetate concentration in the mobile phase on retention time of sucralose IC conditions: column, CarboPak PA1 (4.0 mm i.d. 250 mm); guard columm, CarboPak PA1 (4.0 mm i.d. 50 mm); mobile phase, 100 mmol/l NaOH x mmol/l CH 3 COONa; flow rate, 1.0 ml/ min; detector, PAD; column temp., 40 85) 25 1,000 mg/ml 200 mg/g RI- HPLC Fig IC 5) CarboPak PA1, 100 mmol/l 200 mmol/l CarboPak PA1 4 ph Fig mmol/l 75 mmol/l 75 mmol/l mg/ml 200 mg/g IC Fig mg/g Table 1 10 RI-HPLC , PAD-IC PAD-IC RI-HPLC RI-HPLC 10 mg/g, PAD-IC 1 mg/g 1. Bond Elut ENV 2. RI HPLC PAD IC

5 April 2001 HPLC 143 Fig. 4. PAD-IC chromatograms of sucralose in sample extracts (A) Standard, (B) Chocolate (control), (C) Chocolate (sucralose; 200 mg/g added) IC conditions as in Fig. 1. Table 1. Recoveries of Sucralose from Foods Recovery ( ) Sample Added 50 mg/g Added 200 mg/g RI-HPLC PAD-IC RI-HPLC PAD-IC Canned co#ee Apple juice Biscuit Chocolate Pudding Yogurt Blueberry jam Miso Tomato ketchup Fukujinzuke Mean S.D. (n 3), RI-HPLC 10 mg/g, PAD-IC 1 mg/g 1) Fukutomi, F., Sucralose An intensive sweetener. FFI Journal (Foods Food Ingredients J. Jpn.), 177, (1998). 2) Lawrence, J. F., Charbonneau, C. F., Determination of seven artificial sweeteners in diet food preparations by reversed-phase liquid chromatography with absorbance detection. J. Assoc. O#. Anal. Chem., 71, (1988). 3) Quinlan, M. E., Jenner, M. R., Analysis and stability of the sweetener sucralose in beverages. J. Food Sci., 55(1), (1990). 4) Ito, Y., Assay method for Sucralose contained in a variety of Food. FFI Journal (Foods Food Ingredients J. Jpn.), 182, (1999). 5) Ichiki, H., Semma, M., Sekiguchi, Y., Nakamura, M., Ito, Y., Determination of Sucralose in food by anionexchange chromatography with pulsed amperometric detection. Nihon Shokuhinkagaku Gakkaishi (Japan J. Food Chem.), 2(2), (1995). 6) Kobayashi, C., Nakazato, M., Ushiyama, H., Kawai, Y., Tateishi, Y., Yasuda, K., Simultaneous determination of five sweeteners in foods by HPLC. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 40, (1999).