This document introduces the method of using capillary electrophoresis to analyze artificial sweeteners and preservatives in drinks. The method has been successfully applied to both beverages and tablet formulations.
This document details a method for the analysis of artificial sweeteners and preservatives in beverages and tablet formulations using capillary zone electrophoresis (CZE). The method utilizes an Agilent CE system with a built-in diode-array detector and ChemStation software to separate and identify compounds such as aspartame, cyclamate, saccharin, and various preservatives in a single run.
| Total capillary length | 64.5 cm |
|---|---|
| Effective capillary length | 56 cm |
| Buffer concentration | 20 mM |
| Buffer pH | 9.4 |
| Applied voltage | 30 kV |
| Temperature | 25 °C |
The method detects artificial sweeteners like aspartame, cyclamate, saccharin, and acesulfame, as well as preservatives such as sorbic acid and benzoic acid.
The detection limit for most of the compounds is in the low nanogram range.
Buffer replenishment is necessary after every five injections to ensure the highest reproducibility.