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Experimental design-based development and single laboratory validation of a capillary zone electrophoresis method for the determination of the artificial sweetener sucralose in food matrices

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Abstract

A capillary zone electrophoresis (CZE) method, optimised chemometrically, underwent a complete in-house validation protocol for the qualification and quantification of sucralose in various foodstuffs. Separation from matrix components was obtained in a dinitrobenzoic acid (3 mM)/sodium hydroxide (20 mM) background electrolyte with a pH of 12.1, a potential of 0.11 kV cm−1 and a temperature of 22 °C. Detection was achieved at 238 nm by indirect UV. Screening, optimisation and robustness testing were all carried out with the aid of experimental design. Using standard addition calibration, the CZE method has been applied to still, carbonated and alcoholic beverages, yoghurts and hard-boiled candy. The method allows the detection of sucralose at >30 mg kg−1, with a linearity range of 50–500 mg kg−1, making it suitable for implementation of the recently amended “Sweeteners for use in foodstuffs” Directive (European Parliament and Council (2003) Off J L237:3–12), which set maximum usable doses of sucralose for many foodstuffs, most ranging from 200 mg kg−1 to 450 mg kg−1.

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Acknowledgements

The authors wish to express sincere gratitude to Dr. Mary Quinlan of Tate & Lyle for provision of pure sucralose and genuine samples, and to Dr. Fernando Cordeiro Raposo for advice on the use of chemometric experimental design for this optimisation.

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Authors and Affiliations

  1. European Commission, DG Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg 111, 2440, Geel, Belgium

    Josephine McCourt, Joerg Stroka & Elke Anklam

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  1. Josephine McCourt
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  2. Joerg Stroka
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  3. Elke Anklam
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Correspondence to Josephine McCourt.

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McCourt, J., Stroka, J. & Anklam, E. Experimental design-based development and single laboratory validation of a capillary zone electrophoresis method for the determination of the artificial sweetener sucralose in food matrices. Anal Bioanal Chem 382, 1269–1278 (2005). https://doi.org/10.1007/s00216-005-3258-5

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  • DOI: https://doi.org/10.1007/s00216-005-3258-5

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