Determination of Sucralose in Drinks by Gas Chromatography with Electron Capture Detector (GC-ECD) after Derivatization with Acetic Anhydride

doi:10.7506/spkx1002-6630-201614037

Abstract

Abstract:

A gas chromatographic (GC) method with an electron capture detector (ECD) after acetylation was developed
for the determination of sucralose in drinks. Samples were diluted with water and then derivatized with acetic anhydride
in the presence of 1-methylimidazole as a catalyst. Qualitative and quantitative analyses of the derivatives were achieved
by GC-MS and GC-ECD, respectively. The results showed that the target derivative was 4,1’,6’-trichloro-2,3,6,3’,4’-
sucrose pentaacetate (TOSPA). The calibration curve for the analyte showed good linearity in the range of 0.02–1.2 mg/mL
(R = 0.999 4). The limit of detection (LOD) for sucralose was 0.23 mg/kg, and the recoveries obtained by standard addition
method were between 90.0% and 94.5%, with relative standard deviations (RSD, n = 6) between 0.6% and 2.5%. This
method provides the advantages of low LOD, high sensitivity, less disturbance, good linearity, high accuracy and simple
operation. Thus, it can be applied in sucralose analysis in drinks.

Key words: sucralose, derivatization with acetic anhydride, gas chromatography-electron capture detector (GC-ECD), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

O657

HUANG Zhiyong, CHEN Yan, FENG Hui, LIU Chao, JING Zan. Determination of Sucralose in Drinks by Gas Chromatography with Electron Capture Detector (GC-ECD) after Derivatization with Acetic Anhydride[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614037.

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