Pressurised liquid extraction and liquid chromatography-high resolution mass spectrometry to determine high-intensity sweeteners in fish samples

Núñez, Mireia; Borrull, Francesc; Pocurull, Eva; Fontanals, Núria

doi:10.1016/j.chroma.2016.12.006

Cited by 13 publications

(5 citation statements)

References 32 publications

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“…Because foods are complex matrices, SPE is frequently applied in the purification step for extracts or liquid samples. A typical SPE, like a dispersive SPE, can be used as an alternative to Gel-Permeation Chromatography [12]. SPE consists of a solid sorbent part contained in a device called a cartridge.…”

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

“…However, fast and practical sample preparation is currently preferred, especially for the application in food industries or by the regulatory authorities. Thus, the development of extraction methods such as supercritical fluid extraction (SFE) [ 11 ], microwave-assisted extraction (MAE), pressurized liquid extraction (PLE) [ 12 ], subcritical water extraction (SBWE), and pressurized hot-water extraction (PHWE) [ 13 ] has been proposed by researchers. These modern extraction techniques are also known as the green solvent extraction method, with fast and high reproducibility [ 3 ].…”

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

“…Apart from foods produced by industries, non-nutritive sweeteners are also found in several types of water [ 38 ]. There is a safe limit for non-nutritive sweeteners in water that does not have adverse effects on aquatic organisms, for example, sucralose, which shall not be more than 1000 mg L −1 [ 12 , 38 , 39 ]. However, it turns out that non-nutritive sweeteners are also reported to be identified in several fish species, such as striped red mullet ( Mullus surmuletus ) and common carp ( Cyprinus carpio ).…”

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

“…The levels of the sweeteners in both fishes were ranged from 12.5 to 250 ng g −1 (d.b.). Because of that, in the framework of analytical development, non-nutritive sweeteners have been classified as emerging organic contaminants (EOCs) in the last few decades [ 12 ]. EOCs were studied because they may have adverse effects on health and the ecosystem [ 40 ].…”

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

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Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs

et al. 2021

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Sweeteners have been used in food for centuries to increase both taste and appearance. However, the consumption of sweeteners, mainly sugars, has an adverse effect on human health when consumed in excessive doses for a certain period, including alteration in gut microbiota, obesity, and diabetes. Therefore, the application of non-nutritive sweeteners in foodstuffs has risen dramatically in the last decade to substitute sugars. These sweeteners are commonly recognized as high-intensity sweeteners because, in a lower amount, they could achieve the same sweetness of sugar. Regulatory authorities and supervisory agencies around the globe have established the maximum amount of these high-intensity sweeteners used in food products. While the regulation is getting tighter on the market to ensure food safety, reliable analytical methods are required to assist the surveillance in monitoring the use of high-intensity sweeteners. Hence, it is also necessary to comprehend the most appropriate method for rapid and effective analyses applied for quality control in food industries, surveillance and monitoring on the market, etc. Apart from various analytical methods discussed here, extraction techniques, as an essential step of sample preparation, are also highlighted. The proper procedure, efficiency, and the use of solvents are discussed in this review to assist in selecting a suitable extraction method for a food matrix. Single- and multianalyte analyses of sweeteners are also described, employing various regular techniques, such as HPLC, and advanced techniques. Furthermore, to support on-site surveillance of sweeteners’ usage in food products on the market, non-destructive analytical methods that provide practical, fast, and relatively low-cost analysis are widely implemented.

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Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

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Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs

et al. 2021

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“…Typical analyses of these sweeteners are based on HPLC with mass spectrometry detection, although other techniques such as evaporative light scattering [1, 2], spectrophotometry [3], or pulsed amperometry [4] were used for detection. Various LC-MS/MS methods were used for the analysis of sucralose [5][6][7][8][9][10], neohesperidin dihydrochalcone [11,12], mogrosides [13][14][15], stevioside [16][17][18][19], reboudiosides [20][21][22][23], and glycyrrhizic acid [24][25][26]. In some of these methods, sample preparation procedures such as solid-phase extraction [5,8] or large-volume injections [7] were used to enhance sensitivity.…”

Section: Introductionmentioning

confidence: 99%

A liquid chromatography‐tandem mass spectrometry method for the analysis of sucralose and five glycoside sweeteners

Moldoveanu

2023

Separation Science Plus

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The present study describes sensitive liquid chromatography‐tandem mass spectrometry methods for the analysis of sucralose, mogroside V, neohesperidin dihydrochalcone, rebaudioside A, stevioside, and glycyrrhizic acid. All these compounds are used as sugar substitutes in food, beverages, and dietary supplements, and can be present in environmental and biological samples. The method describes the quantitation at levels as low as 10 ng/ml with a signal‐to‐noise significantly higher than 10 for the lowest standard, indicating a very low limit of quantification for all analytes. The method uses positive ionization liquid chromatography‐tandem mass spectrometry with the molecular ion [M + Cs]+ and Cs+ fragment ion (M is the analyte). The molecular ion [M + Cs]+ is generated by adding a low level of Cs+ in the mobile phase of high‐performance liquid chromatography separation. The advantages obtained using [M + Cs]+ as molecular ions are related to the high sensitivity and simplicity of the method compared to other liquid chromatography‐tandem mass spectrometry procedures. As proof of functionality, the method was utilized for the analysis of sweeteners in several energy drinks. The high sensitivity of the liquid chromatography‐tandem mass spectrometry method was not needed for this type of analysis but for samples with low levels of sweeteners, the method can be highly beneficial.

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