Optimization and validation of an analytical method for the determination of fifteen sweeteners in diabetic foods by HPLC–MS/MS

[Display omitted] •A rapid and sensitive HPLC-MS/MS method was developed to simultaneously determine 7 natural and 8 artificial sweeteners.•A series of pretreatment procedures were optimized to reduce complex matrix effect and increase application.•The method was significantly superior to other simi...

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Vydáno v:Microchemical journal Ročník 209; s. 112803
Hlavní autoři: Rong, Shifan, Shao, Ning, Zou, Peng, Zhu, Dongliang, Zhang, Cheng, Zhu, Xiaolan
Médium: Journal Article
Jazyk:angličtina
Vydáno: Elsevier B.V 01.02.2025
Témata:
Diabetic foods
Food analysis
HPLC-MS/MS
Sweeteners
HPLC-MS/MS
Diabetic foods
Food analysis
Sweeteners
ISSN:0026-265X
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Shrnutí:[Display omitted] •A rapid and sensitive HPLC-MS/MS method was developed to simultaneously determine 7 natural and 8 artificial sweeteners.•A series of pretreatment procedures were optimized to reduce complex matrix effect and increase application.•The method was significantly superior to other similar methods in its sensitivity.•The HPLC-MS/MS analysis of 10 diabetic foods revealed the presence of 7 sweeteners.•The proposed method demonstrates significant potential for application in the diabetic food industry. In this study, a high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was developed to determine 7 natural sweeteners and 8 artificial sweeteners in diabetic foods. Sweeteners in sugar-free yogurt products underwent a series of pretreatment procedures including extraction, deproteinization, degreasing, and purification using C18 SPE cartridges before being analyzed by mass spectrometry in multiple reaction monitoring mode. To mitigate matrix effects, separate standard curves were established for juice and yogurt matrices. The method was validated with linearity, precision, sensitivity, and recovery. For juice sample, the limits of detection (LODs) ranged from 0.23 to 72.71 µg/L and the limits of quantification (LOQs) were between 0.76 and 242.35 µg/L. For yogurt sample, the LODs ranged from 0.34 to 98.10 µg/L and LOQs were between 1.13 and 326.98 µg/L. The average addition standard recoveries of 15 sweeteners were 92.07–108.8 % in sugar-free orange juice and 83.60–108.2 % in sugar-free yogurt, with intra-day and inter-day relative standard deviations less than 5.0 %. The validated method was applied to 10 diabetic foods samples and 7 sweeteners were detected, ranging from 0.004-5.65 mg/g, all below their respective maximum permitted levels, providing an effective tool for the monitoring of sweeteners in diabetic foods.
ISSN:0026-265X
DOI:10.1016/j.microc.2025.112803