Simultaneous Determination of Caffeine and Aspartame in Diet Supplements and Non-Alcoholic Beverages Using Liquid-Chroma
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Simultaneous Determination of Caffeine and Aspartame in Diet Supplements and Non-Alcoholic Beverages Using Liquid-Chromatography Coupled to Corona CAD and UV-DAD Detectors Malgorzata Grembecka & Piotr Szefer
Received: 27 July 2011 / Accepted: 17 November 2011 / Published online: 30 November 2011 # The Author(s) 2011. This article is published with open access at Springerlink.com
Abstract A method for the simultaneous determination of caffeine and aspartame in various diet supplements and nonalcoholic beverages is presented. The analytes were analysed by high-performance liquid chromatography coupled to a charged aerosol detector (Corona CAD) and ultravioletdiode array detector (UV-DAD) simultaneously connected in series. The method was validated using a Thermo Hypersil Gold-C18 column packed with 5 μm shell particles (150×4.6 mm) and acetonitrile–water (15/85% v/v) mobile phase at a flow rate of 1.00 mL/min. The elaborated method was validated for linearity, precision and accuracy. The rapid HPLC–CAD–UV-DAD technique is suitable for quantifying caffeine and aspartame in the range of 0.25–75 μg/mL in diet supplements and non-alcoholic beverages. The limit of detection for caffeine and aspartame was 62 and 43 ng/mL for Corona CAD and 31 and 30 ng/mL for UV-DAD detector, respectively. Each analyte calibration curve had a correlation coefficient of at least 0.999 and was linear in the defined range. The accuracies of CAD and UV-DAD detection were all acceptable, with the mean value of 100% for aspartame and 98.3% for caffeine. Precision values ranged from 0.09% to 1.12%. The work has demonstrated that charged aerosol detector can be successfully used in a rapid screening technique for biologically active substances in non-alcoholic beverages and diet supplements. Keywords Caffeine . Aspartame . Corona CAD . UV-DAD M. Grembecka (*) : P. Szefer Department of Food Sciences, Medical University of Gdansk, Al. Gen. J. Hallera 107, PL 80-416, Gdansk, Poland e-mail: [email protected]
Introduction Food additives are strongly required by the modern food technologies, which try to fulfill consumers’ demands for variety, choice and convenience. These substances are used in food to maintain its nutritive quality, enhance its keeping quality and make it attractive or to aid in its processing, packaging or storage. Among them, caffeine and aspartame are widely used throughout the world. Caffeine is one of a group of stimulants called methylxanthine or xanthine that occurs naturally in some plants. Products containing caffeine such as coffee, tea, soft drinks and chocolate are used and enjoyed by many people throughout the world. Besides, natural occurrence, caffeine is also used as a food additive regulated by the Federal Food and Drug Administration. Food and beverage manufacturers are legally obliged to list caffeine on their products’ label only when caffeine has been added. However, when caffeine is naturally present in other ingredients used in the production process need not be on the label. Caffeine can also be found li
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