Where does the sweetness in sugar-free foods come from?

Originally Answered: Where does the sweetness in sugar-free foods come from? Ion chromatography tells you

In the previous article, we have shared with you how to use ion chromatography to determine sugar alcohol sweeteners in food

GB2760 "National Food Safety Standard for the Use of Food Additives" stipulates the usage of aspartame, acesulfame potassium, sodium cyclamate, sucralose and steviol glycosides.

# Aspartame, cyclamate,

Acesulfame K and Saccharin | Examples

Metrohm Ion Chromatography System

Aspartame, cyclamate, acesulfame potassium, and saccharin are the most widely used sweeteners in common foods, and the use of Metrosep A Supp 10 columns allows for the separation of common food anions such as chloride, nitrate, sulfate, and phosphoric acid.

Conductivity chromatograms of aspartame, cyclamate, acesulfame potassium and saccharin

◆ Column Metrosep A Supp 10 - 75/4.

◆ Eluent NaOH + NaOAc + methanol

◆ Flow rate 1.

◆ Column temperature 35°C

◆ Injection volume 20µL

Using the above methods, we tested three common beverages on the market, and the results are as follows

# Sucralose｜Example

Metrohm Ion Chromatography System

Sucralose is also a very common sweetener, which can be easily and quickly detected by Metrohm ion chromatography

Unlike the detection of the previous sweeteners, sucralose is detected using an amperometric detector

Spectrum of energy drink diluted 20 times with sucralose content of 4.

◆ Column Metrosep A Supp 17-100/4.

◆ Eluent 125mmol/L NaOH + 5% acetone

◆ Flow rate 0.

◆ Column temperature 45°C

◆ Injection volume 20µL

◆ Detector PAD, 0.

# Steviol glycosides｜Example

Metrohm Ion Chromatography System

As early as a thousand years ago, stevia has been used as a sweetener, and its main sweetness sources, steviol glycosides and rebaudioside, are 20-150 times sweeter than sucrose, and because they are not involved in metabolism in the human body, they are not Calories will be provided

The use of Metrohm ion chromatography coupled with a liquid chromatography column can simultaneously quantitatively detect the sweetener active components Rebaudioside A, Rebaudioside C and Steviol glycosides in Stevia

Chromatograms of Rebaudioside A, Stevioside and Rebaudioside C in Steviol

◆ Column Luna ® 5 µm C18(2) 100 Å

◆ Eluent 10mmol/L NaH 2 PO 4 , pH 4.

◆ Flow rate 0.
3mL/min

◆ Column temperature 40°C

◆ Injection volume 20µL

◆ Detector flexIPAD

In recent years, the application of ion chromatography in the food field has become more and more extensive, especially in the detection of water-soluble substances, such as anions and cations, sugars, organic acids and so on
.
Due to its simple sample preparation, environmental protection and no pollution, it has obvious advantages
.

If you have relevant application requirements or suggestions, you are welcome to contact us to discuss
.

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