ENZYMATIC METHOD FOR THE SPECTROPHOTOMETRIC DETERMINATION OF ASPARTAME IN BEVERAGES

被引：16

作者：

HAMANO, T

MITSUHASHI, Y

AOKI, N

YAMAMOTO, S

TSUJI, S

ITO, Y

OJI, Y

机构：

[1] NATL INST HYG SCI,CHUO KU,OSAKA 540,JAPAN

[2] KOBE UNIV,FAC AGR,KOBE 657,JAPAN

来源：

ANALYST | 1990年 / 115卷 / 04期

关键词：

Alcohol oxidase; Aspartame determination; Beverage; Spectrophotometry; α-chymotrypsin;

D O I：

10.1039/an9901500435

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A sensitive spectrophotometric method for the determination of aspartame in beverages is described. The method involves the enzymic conversion of aspartame into formaldehyde by the α-chymotrypsin-alcohol oxidase system, followed by the formation of a chromophore with 4-aminopent-3-en-2-one. The calibration graph was linear in the range 2.0-30.0 μg ml-1 of aspartame. Many common ingredients of beverages do not interfere with the proposed method. The method was applied to the determination of the aspartame content of various real samples, and the results obtained were compared with those given by high-performance liquid chromatography.

引用

页码：435 / 438

页数：4

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