Quantification Of Sucralose In Dietetic Bakery Products By Hptlc In A 20-seconds-time

摘要

Sucralose is a relatively new sweetener which has been approved for use in nume-rous food and pharmaceutical products in over 60 European countries since January 2005. Its importance is mainly based on th-ree facts: 1. It is a free flowing, non-hygroscopic, relatively heat resistant powder which is con-venient for use in food technology, 2. it has a taste profile very similar to sugar without any after taste, and 3. it shows a sweetening intensity of 600-650 times that of sucrose allowing its in-corporation in food at very low levels. Analysis of sucralose in foods is quite dif-ficult because of the lack of a chromopho re. Available RP-HPLC methods employ RID or UV absorption (≤ 200 nm), besi-des pre-column derivatization. The general trend to transfer such analyses to HPLC-MS or HPLC-ELSD thus leads to a gene-ral increase in analysis costs. Additionally, a solid phase extraction is necessary due to the matrix load intolerance and universal detection principle of the detectors used. The issue was addressed whether HPTLC can be a low-cost alternative.