Determination of neotame in various foods by high-performance liquid chromatography coupled with ultraviolet and mass spectrometric detection. (1st August 2023)

• Record Type: Journal Article
• Authors: Zhu, Kenan; Chen, Yihui; Yu, Lanlan; Hou, Chunyan; Qiao, Xiaoqiang; Wang, Tingting
• Is Part Of: Food chemistry. Volume 416(2023)
• Publication Date: 2023-08-01
• Subjects: Food -- HPLC-UV -- HPLC-MS/MS -- Neotame -- Solid-phase extraction; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135863
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A sensitive and specific method was developed for determining neotame. Protein precipitation, heating, lipid degreasing, and SPE procedures were combined. This method was validated using 73 kinds of foods by the LC-UV method. This method was validated using 14 kinds of foods by the LC-MS/MS method. This method was applicable for high-protein, high-lipid, or gum-based solid samples. Abstract: A new analytical technique involving protein precipitation, heating, lipid degreasing, and SPE procedures combined with HPLC-UV and HPLC-MS/MS has been developed for the determination of neotame in a variety of food samples. This method is applicable for high-protein, high-lipid, or gum-based solid samples. The limit of detection of the HPLC-UV method was 0.5 μg/mL, while that of the HPLC-MS/MS method was 3.3 ng/mL. The spiked recoveries of neotame in 73 kinds of foods were in the range of 81.1–107.2 % with UV detection. The spiked recoveries obtained by HPLC-MS/MS in 14 kinds of foods ranged from 81.6 % to 105.8 %. This technique was successfully used to determine the contents of neotame in two positive samples, indicating its applicability in food analysis.