SIMULTANEOUS DETERMINATION OF ACESULFAM KALI, ASPARTAM AND SACCHARIN IN SOFT DRINKS BY CAPILLARY ELECTROPHORESIS WITH UV-VIS DETECTION

Abstract

    The common sweeteners acesulfame K (Ace-K), aspartame (Asp) and saccharin (Sac) were determined by capillary electrophoresis with UV-Vis detection. A 20 mM borater buffer solution pH 9.5 was used as background electrolyte (BGE). The limits of detection (LOD) of Ace-K, Asp, Sac are 1.0 ppm; 1.6 ppm and 0.5 ppm, respectively. This method was applied for the determination of sweeteners in five soft drink samples. These results meet Vietnamese standards for food according to Circular 27/2012/TT-BYT.

Keywords: sweeteners, capillary electrophoresis, UV-Vis detector, food control