ANALYSIS AND STABILITY OF THE SWEETENER SUCRALOSE IN BEVERAGES

被引：32

作者：

QUINLAN, ME

JENNER, MR

机构：

[1] Reading, Berkshire, RG2 2BX

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06061.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The stability of the sweetener sucralose in a range of prototype beverages was confirmed. Storage conditions were chosen to encompass the typical shelf life of the products under investigation plus some extreme conditions. The methods developed for the analysis of the beverages used high performance liquid chromatography with refractive index detection. The reproducibility of each method was determined by means of recovery experiments. Stored samples were also subjected to sensory evaluation. Sucralose was stable under all the conditions tested thus demonstrating the potential suitability of this sweetener in soft drinks. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：244 / 246

页数：3