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Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry

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Book cover Sweeteners

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

The interest of consumers and government organizations on improving the quality of food and its impact on human health is growing in recent years. Consuming low-calorie foodstuffs are increasingly demanded, and the presence of artificial sweeteners plays an important role not only in food but also in waste reaching the environment. Analysis of these compounds is important in assessing food safety and quality. This chapter reviews the analytical approaches for the extraction and reliable identification and quantification of most commonly used artificial sweeteners in food, pharmaceutical, and environmental related matrices. The advantages and disadvantages of determination techniques used are described, with special emphasis on liquid chromatography coupled to mass spectrometry with different approaches, including applications of high resolution mass spectrometry. The possibility of using new materials for efficient extraction, miniaturized extraction techniques, and the potential for quantification of LC-MS/MS techniques are highlighted as future prospects, based on achievements.

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Abbreviations

ACS-K:

Acesulfame

ADA:

American Diabetes Association

ADI:

Acceptable daily intake

AHA:

American Heart Association

ALI:

Alitame

ANSES:

Agency for Food Environmental and Occupational Health & Safety

APCI:

Atmospheric pressure chemical ionization

API:

Atmospheric pressure ionization

ASP:

Aspartame

C18:

Octadecylsilane

CE:

Capillary electrophoresis

CFR:

Code of Federal Regulations

CID:

Collision induced dissociation

CP-ANN:

Counter-propagation artificial neural networks

CYC:

Cyclamate

DAD:

Diode array detector

DKP:

Diketopiperazine

DUL:

Dulcin

EDCs:

Endocrine disrupting chemicals

EFSA:

European Food Safety Authority

ELSD:

Evaporative light scattering detector

EOF:

Electroosmotic flow

ESI:

Electrospray ionization

FAO:

Food and Agriculture Organization of the United Nations

FASI:

Field-amplified sample injection

FT:

Fourier Transform

GA:

Glycyrrhizic acid

GC-ECD:

Gas chromatography-electron capture detector

GRAS:

Generally recognized as safe

HILIC:

Hydrophilic interaction liquid chromatography

HPTLC:

High-performance thin-layer chromatography

HRMS:

High-resolution mass spectrometry

HS-SDME:

Headspace single-drop microextraction

IC:

Ion chromatography

ISA:

International Society of Automation

JECFA:

Joint Expert Committee on Food Additives

JRC:

Joint Research Centre

LODs:

Limits of detection

LOQs:

Limits of quantification

LVI:

Large-volume injection

MDL:

Method detection limit

MEKC:

Micellar electrokinetic chromatographic

MeOH:

Methanol

MIP:

Molecularly imprinted polymer

MRM:

Multiple reaction monitoring

MSTFA:

N-methyl-N-trimethylsilytrifluoroacetamide

NEO:

Neotame

NHDC:

Neohesperidin dihydrochalcone

NMR:

Nuclear magnetic resonance

PCR:

Principal component regression

PLE:

Pressurized liquid extraction

PLS:

Partial least squares

PPCPs:

Pharmaceuticals and personal care products

Q:

Single quadrupole

QqQ:

Triple quadrupole

QTOF:

Quadrupole time-of-flight

RP:

Reversed phase

RRHD:

Rapid resolution high definition

SAC:

Saccharin

SGFE:

Siraitia grosvenorii Swingle fruit extract

SIM:

Selected ion monitoring

SIR:

Selective ionization recording

SPE:

Solid phase extraction

SPM:

Suspended particulate matter

SPME:

Solid phase microextraction

STV:

Stevioside

SUC:

Sucralose

SWTs:

Sweeteners

TMCS:

Trimethylchlorosilane

TRIS:

Tris (hydroxymethyl) amino methane

UHPLC-MS/MS:

Ultra-high performance liquid chromatography-tandem mass spectrometry

WHO:

World Health Organization

WWTPs:

Wastewater treatment plants

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Acknowledgments

The authors would like to thank the Spanish Ministry of Science and Innovation (Project AGL-2014-53647-R) and the Dirección General de Tráfico (Ministry of Interior, Spain), Project SPIP2015-01838, and FEDER for their financial support.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry and Health Research Institute of Santiago de Compostela (IDIS), Campus Vida, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain

    Rosa A. Lorenzo Ferreira & Antonia María Carro Díaz

  2. Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, Campus Vida, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain

    María Asunción Lage Yusty

Authors
  1. Rosa A. Lorenzo Ferreira
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  2. María Asunción Lage Yusty
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  3. Antonia María Carro Díaz
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Correspondence to Rosa A. Lorenzo Ferreira .

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Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France

    Jean-Michel Mérillon

  2. Botany Department, M.L. Sukhadia University, Udaipur, India

    Kishan Gopal Ramawat

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Lorenzo Ferreira, R.A., Lage Yusty, M.A., Carro Díaz, A.M. (2018). Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry. In: Mérillon, JM., Ramawat, K. (eds) Sweeteners. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-27027-2_19

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