Appli cat i on N ote 1 1 0 4 Rapid and Sensitive Determination of Acesulfame in Vinegar Ran Liangji,1 Jin Yan,1 Xu Qun,1 and Jeffrey Rohrer2 1 Thermo Fisher Scientific, Shanghai, People’s Republic of China; 2 Thermo Fisher Scientific, Sunnyvale, CA, USA Key Words HPLC, Acesulfame k, Acclaim Mixed-Mode WAX-1 Column, Artificial Sweetener, Sugar Substitute, Food Additive, Food Safety, Food Analysis Goal To develop an efficient high-performance liquid chromatography (HPLC) method for the rapid and sensitive determination of acesulfame in vinegar, in compliance with the Chinese National Standard regulation Introduction Acesulfame (structure shown in Figure 1), a synthetic sweetener 200 times sweeter than sucrose, has been extensively used as a sugar substitute in foods and beverages. The Standardization Administration of China allows acesulfame to be added to fermented vinegar products, but limits the added amount to no more than 4 µg/mL.1 Therefore, it is necessary to establish efficient methods to sensitively and rapidly determine acesulfame in fermented vinegar. The typical method for determination of acesulfame in vinegar uses HPLC, which is also recommended in China GB/T 5009.140-2003.1-3 Table 1 lists details of three methods for determining acesulfame in food and beverages, each using either ammonium sulfate or ammonium acetate as a mobile phase component. Use of ammonium sulfate and ammonium acetate mobile phase buffers with UV detection at ~220 nm may result in less stable baselines than when using other HPLC mobile phases. In addition, the polar compounds present in vinegar samples may interfere with the separation of acesulfame on a C18 stationary phase. To address these issues, the authors investigated using other stationary and mobile phases for this application. 0 H3C Figure 1. Structure of acesulfame. Table 1. Methods for determining acesulfame in food products. Method Sample Column Mobile Phase Detection GB/T 5009.140-20031 Beverage C18 0.02 M Ammonium Sulfate/ Methanol/Acetonitrile, 10% UV, 214 nm Literature2 Food C18 0.02 M Ammonium Acetate/ Methanol (90:10, v/v) UV, 230 nm Literature3 Liquid Seasoning C18 0.02 M Ammonium Acetate/ Methanol (93:7, v/v) UV, 230 nm N– K+ S 0 0 0 2 Equipment, Software, and Consumables • Thermo Scientific™ Dionex™ UltiMate™ 3000 Rapid Separation LC (RSLC) system, including: – LPG-3400RS Quaternary Pump (P/N 5040.0036) – SRD-3400 Integrated Solvent and Degasser Rack (P/N 5035.9245) – WPS-3000TRS Well Plate Sampler, Thermostatted (P/N 5840.0020), with 25 µL sample loop (P/N 6820.2415) – TCC-3000RS Thermostatted Column Compartment (P/N 5730.0000) Conditions Column: Thermo Scientific™ Acclaim™ Mixed-Mode WAX-1, 3 µm, 3 × 150 mm (P/N 070088) Mobile Phase: Acetonitrile/100 mM ammonium phosphate (dissolve 13.6 g of ammonium phosphate in 1 L of DI water, adjust pH to 6.8 with 50% NaOH solution), 20:80 (v/v) Flow Rate: 0.8 mL/min Injection Volume: 10 µL (partial-loop injection mode) Temperature: 30 °C – DAD-3000RS Diode Array Detector (P/N 5082.0010), with 2.5 µL flow cell (P/N 6082.0300) Detection: UV, 227 nm • Thermo Scientific™ Dionex™ Chromeleon™ Chromatography Data System software, version 7.1 or above Preparation of Standard Solutions • Thermo Scientific™ Target2™ Nylon Syringe Filters, 0.45 μm, 30 mm (P/N F2500-1) Reagents and Standards • Deionized (DI) water, 18.2 MΩ-cm resistivity, generated from the Thermo Scientific™ Barnstead™ GenPure™ Pro ultrapure water system (P/N 50131948) • Acetonitrile, HPLC Grade (Fisher Scientific P/N AC610010040) • Ammonium phosphate monobasic, HPLC Grade, (Fisher Scientific P/N A685-500) • Sodium hydroxide (NaOH) solution, 50% w/w/Certified (Fisher Scientific P/N SS254-500) • Acesulfame potassium (Fisher Scientific P/N NC0525062) Stock Standard 1 Dissolve 0.01 g of acesulfame potassium standard in 10 mL of DI water. The concentration of Stock Standard 1 will be 1000 µg/mL. Stock Standard 2 Dilute 400 μL of Stock Standard Solution 1 to 10 mL with DI water. The concentration of Stock Standard 2 will be 40 µg/mL. Stock Standard 3 Dilute 500 μL of Stock Standard Solution 2 to 10 mL with DI water. The concentration of Stock Standard 3 will be 2 µg/mL. Standard Solutions for Calibration For calibration, prepare eight working standard solutions with different concentrations by diluting the proper amount of the stock standard solutions with DI water. The volumes of each solution needed to make the calibration standards are shown in Table 2. Table 2. Preparation of calibration standards. Acesulfame Stock Std for Calibration, Concn (µg/mL) Stock Standard 2, 40 Stock Standard 3, 2 Volume of Acesulfame Stock Std for Calibration (mL) Volume of DI Water (mL) 5.0 5.0 2.5 7.5 Final Volume of Calibration Std (mL) Final Concn of Calibration Std (µg/mL) 20 10 10 1.25 8.75 0.625 9.375 5.0 5.0 5.0 1.0 2.5 7.5 0.5 0.25 9.75 0.125 9.875 2.0 10 0.05 0.025 Preparation of Samples 3 1.5 Two vinegar samples were purchased from a supermarket in Chengdu, People’s Republic of China. 1.0 Dilute 1 mL of the vinegar sample to 100 mL with DI water in a 100 mL volumetric flask. Pass the sample through a 0.45 μm syringe filter prior to injection. Dilute 5 mL of the 10 μg/mL calibration standard and 1 mL of the vinegar sample with DI water in a 100 mL volumetric flask. The spiked concentration of acesulfame in the vinegar sample will be 0.5 µg/mL. Pass the sample through a 0.45 μm syringe filter prior to injection. Peak: 1. Acesulfame 0.5 mAU 1 0 Results and Discussion Here, ammonium acetate/ammonium phosphate mobile phase buffers and methonal/acetonitrile mobile phase solvents were evaluted using an Acclaim Mixed-Mode WAX-1 column. Compared to ammonium acetate and methanol, ammonium phosphate/acetonitrile yielded better peak symmetry, a smoother baseline, and a faster separation of acesulfame. Therefore, an acetonitrile/ ammonium phosphate mobile phase was used in this work. In addition, investigations of the concentration and pH value of the mobile phase buffer showed that a 0.1 M buffer concentration at pH 6.8 yielded a reproducible separation of acesulfame in vinegar samples. Figure 2 shows a chromatogram of a 0.025 µg/mL acesulfame standard under the optimized chromatographic conditions. Reproducibility, Linearity, and Detection Limit Short-term method reproducibility was estimated by making seven consecutive injections of a vinegar sample spiked with acesulfame to a concentration of 0.5 µg/mL. The retention time RSD was 0.1 and the peak area RSD was 0.4, demonstrating good short-term precision for this HPLC method. –0.5 0 1 2 3 4 Minutes 5 6 7 8 Figure 2. An acesulfame standard. 12 10 Peak Area (µS * min) Optimization of Chromatographic Conditions Three columns with different stationary phases were evaluted for the separation of acesulfame: the Acclaim 120 C18, Acclaim PolarAdvantage II (PA2), and the Acclaim Mixed-Mode WAX-1 columns. Under the recommended chromatographic conditions shown in References 1–3, the acesulfame peak tailed with weak retention (close to the void volume) on the Acclaim PA2 column. When using the Acclaim 120 C18 column, the elution of some compounds from a vinegar sample required a long time (nearly 20 min). The Acclaim Mixed-Mode WAX-1 column—which has been applied to the determination of additives including acesulfame in beverages—showed good separation of acesulfame from other compounds found in vinegar samples and was, therefore, used in this application.4 0.025 µg/mL 8 6 4 2 0 0 5 10 15 20 25 Concentration (µg/mL) Figure 3. Calibration curve for acesulfame. Calibration linearity for UV detection of acesulfame was investigated by making three consecutive 10 µL injections of a standard prepared at eight different concentrations (i.e., 24 total injections). Linearity was observed from 0.025 to 20 μg/mL when plotting the concentration vs peak area (calibration curve shown in Figure 3). The linear regression equation was A = 0.4874c (forced to the origin), where A represents peak area and c represents analyte concentration. The coefficient of determination was 1.000. This calibration curve was used to quantify acesulfame in vinegar samples. Five replicate injections of an acesulfame standard with a concentration of 0.025 μg/mL were used for estimating the method detection limit (MDL) using a signal-to-noise ratio = 3. The measured MDL of acesulfame was 0.008 μg/mL. The detection limit of acesulfame in a vinegar sample is 0.8 μg/mL (100-fold dilution of the sample), which is much lower than the 4 μg/mL that is specified in GB/T 5009.140-2003.1 18.8 Peak: 15.0 10.0 mAU 1 5.0 b Conclusion This work describes an efficient HPLC method using a mixed-mode column with UV detection for a rapid and sensitive determination of acesulfame in vinegar. This approach offers the advantages of simple sample preparation, good method reproducibility, and a wide linear calibration range. References 1.GB/T 5009.140-2003: Determination of Acesulfame K in Beverages; Standardization Administration of China (SAC), General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China: Beijing, 2003. 0 a –5.0 0 1 2 3 4 Minutes 5 3.Dong, M. Simultaneous Determination of Acesulfame, Benzoic Acid, Sorbic Acid and Saccharin Sodium in Compound Liquid Seasoner by Reversed Phase High Performance Liquid Chromatography. Commodities and Quality (Shang pin yu zhi liang) 2013, 3, 244, 252. 4.Dionex (now part of Thermo Scientific) Application Note 193: Determination of Additives in Carbonated Beverages. Sunnyvale, CA, 2007. [Online] www. thermoscientific.com/content/dam/tfs/ATG/CMD/ CMD%20Documents/AN-193-DeterminationAdditive-Carbonated-Beverages-LPN1961.pdf (accessed July 30, 2014). www.thermofisher.com/chromatography ©2016 Thermo Fisher Scientific Inc. All rights reserved. All trademarks are the property of Thermo Fisher Scientific and its subsidiaries. This information is presented as an example of the capabilities of Thermo Fisher Scientific products. It is not intended to encourage use of these products in any manners that might infringe the intellectual property rights of others. Specifications, terms and pricing are subject to change. Not all products are available in all countries. Please consult your local sales representative for details. AN71251-EN 0716S Denmark +45 70 23 62 60 Europe-Other +43 1 333 50 34 0 Finland +358 9 3291 0200 France +33 1 60 92 48 00 Germany +49 6103 408 1014 India +91 22 6742 9494 Italy +39 02 950 591 6 7 Figure 4. A vinegar sample (a) and the same sample spiked with 0.5 μg/mL of acesulfame standard (b). 2.Chen, Y.; Xie, X.F.; Di, J.W. Determination of Acesulfame, Benzoic Acid, Sorbic Acid and Saccharin Sodium in Food by HPLC. PTCA (Part B: Chem. Anal.) 2007, 43, 887–888. [Online] www.doc88.com/ p-289792538614.html (accessed July 30, 2014). Africa +43 1 333 50 34 0 Australia +61 3 9757 4300 Austria +43 810 282 206 Belgium +32 53 73 42 41 Brazil +55 11 3731 5140 Canada +1 800 530 8447 China 800 810 5118 (free call domestic) 400 650 5118 1. Acesulfame Appli cat i on N ote 1 1 0 4 Analysis of Vinegar Samples Acesulfame was not found in either vinegar sample. Figure 4 shows chromatograms of a vinegar sample and the same sample spiked with acesulfame. To judge method accuracy, three injections were made of the two vinegar samples spiked with a 0.5 μg/mL acesulfame standard. The average recoveries were 90 and 96%, respectively, demonstrating good method accuracy. 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