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Ovidius University Annals of Chemistry

Analele Universitatii "Ovidius" Constanta - Seria Chimie

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2286-038X
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Simultaneous determination of artificial sweeteners in possible counterfeited wines, using high performance liquid chromatography with DAD detection

Elisabeta-Irina Geana
  • Corresponding author
  • Research and Development Department, National R&D Institute of Cryogenics and Isotopic Technologies – ICSI Rm. Valcea, 4 Uzinei St., 240050 Rm. Valcea, Romania
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/ Andreea-Maria Iordache
  • Research and Development Department, National R&D Institute of Cryogenics and Isotopic Technologies – ICSI Rm. Valcea, 4 Uzinei St., 240050 Rm. Valcea, Romania
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Roxana Elena Ionete
  • Research and Development Department, National R&D Institute of Cryogenics and Isotopic Technologies – ICSI Rm. Valcea, 4 Uzinei St., 240050 Rm. Valcea, Romania
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2013-03-22 | DOI: https://doi.org/10.2478/v10310-012-0012-7

Abstract

Increased use of food, beverages or drugs containing synthetic sweeteners presents a real danger to health, which is why the EU Member States had to establish a system of regular surveys to monitor sweetener consumption. In case of wine industry, according to law no. 244/2002, Romania prohibits the addition of synthetic sweeteners in wine in order to obtain sweet wine. The official method for detection of adulterated sweet wines with synthetic sweeteners is TLC-Thin Layer Chromatography. However, quantitative methods of analysis are needed to measure levels of sweeteners in different food matrices and high performance liquid chromatography has proved to be a powerful tool for quantitative analysis of compounds at traces levels. In this paper, a high performance liquid chromatographic (HPLC) method for the simultaneous separation and determination of three of the most popular artificial sweeteners (acesulfame potassium, saccharine and aspartame) in a single injection was developed. The described method is rapid, accurate and highly sensitive. Detection limit were 4 mg/L for acesulfame K, 1 mg/L for saccharine and 9 mg/L for aspartame respectively. The precision of the method was about 2% and recovery ranged between 92.6% and 103.3%. There were analyzed commercial wine samples, in order to detect possible counterfeits-sweet and medium sweet wines. Therefore, of the 20 analyzed wine samples, only two samples consisting in wine sweet table, were counterfeited by adding saccharin.

Keywords: artificial sweeteners; adulterated wine; HPLC

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About the article

Published Online: 2013-03-22

Published in Print: 2012-06-01


Citation Information: Analele Universitatii "Ovidius" Constanta - Seria Chimie, ISSN (Print) 1223-7221, DOI: https://doi.org/10.2478/v10310-012-0012-7.

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