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FOOD SCIENCE  2008, Vol. 29 Issue (8): 520-522    DOI:
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Study on Determination Aspartame Content in Fruit Jelly by HPLC
 LI  Hao, CHEN  Chang-Wu, ZHANG  Pei-Gang, ZHANG  Min
Jilin Teacher’s Institute of Engineering and Ttechnology,Changchun 130052,China
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Abstract Objective:To establish a systemic analysis method for rapidly determining content of aspartame in fruit jelly. Methods:The solid and semisolid foods were pretreated by special method,and then separated on C18 column with 0.1% tetrahydrofuran-acetonitrile as mobile phase and 210 nm detection wavelength. Result:The minimum detection limit is 2 mg/kg,and the average recoveries range from 97.0% to 99.2% with the relative standard deviations of 3.1%~5.3%. Conclusion:This method is simple and rapid. The aspartame in foods with complex components can be precisely analyzed with qualitative assay and quantitative assay.
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LI Hao
CHEN Chang-Wu
ZHANG Pei-Gang
ZHANG Min
Key wordsaspartame   liquid chromatography   rapid determination   fruit jelly     
Cite this article:   
LI Hao,CHEN Chang-Wu,ZHANG Pei-Gang et al. Study on Determination Aspartame Content in Fruit Jelly by HPLC[J]. FOOD SCIENCE, 2008, 29(8): 520-522.
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http://124.205.222.100/Jwk_spkx/EN/     or     http://124.205.222.100/Jwk_spkx/EN/Y2008/V29/I8/520
 
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