DETERMINATION OF CYCLAMATE CONTENT IN SOME FOOD PRODUCTS USING UPLC-MS/MS

Ha Thi Nguyen, Nu Bich Nguyen, Anh Van Ngo, Khai Manh Nguyen, Hung Kieu Nguyen

Abstract


Additives used in food pose a risk to consumers' health, and cyclamate is one of the chemical sugars. In this study, cyclamate content in 38 food samples including beverage, cake, candy, milk, and juice was analyzed using Ultra-Performance Liquid Chromatography, Tandem Mass Spectrometry (UPLC-MS/MS). The optimal parameters of detector MS/MS for anion mode; the liquid chromatography column UPHR(R) BEH C18 2.1x100mm 1.7μm, waters, USA; mobile phase: MeOH:H2O (50:50) including 1% HCOOH, deionized water. The ultimate test sample which passed 0.2 μm membrane filter results in retention time: 4.05 minutes, and flow rate of 0.2 mL/min. The quantitative and confirmable ions are 79.7 and 177.9 m/z, respectively. Under the optimum conditions the calibration curve for cyclamate was linear in the range of 5-100 mg/L m with R2= 0.9955, LOD 2.92 mg/kg; LOQ 9.72 mg/kg, bias found 0.015 %, RSD 0.22; recovery ranged 83.38 to 93.40%. The results showed that 23/38 food product samples from markets and supermarkets in Hanoi city contained cyclamate, accounting for 62.53%, with concentrations ranging from 10.9 to 178.1 mg/kg. However, the content of cyclamate in all samples have met the standards as regulated in Circular No. 08/2015/TT-BYT. In addition, cake and candy samples used cyclamate more frequently compare to other analyzed food types.


Keywords


artificial sweetener, cyclamate, food safety, food addictive, UPLC-MS/MS

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References


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DOI: https://doi.org/10.15625/2525-2518/58/5A/15189 Display counter: Abstract : 40 views. PDF : 19 views.

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