Aspartame: Studies on UV spectral characteristics.

Dattatreya, B. S. and Usha, D. V. and Susheelamma, N. S. and Bhat, K. K. (2003) Aspartame: Studies on UV spectral characteristics. International Journal of Food Science and Technology, 38 (7). pp. 767-775.

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Abstract

Model experiments were done by using aspartame (APM) solutions containing organic acids, such as malic, tartaric and citric acids, before and after heating at 80 �C for 1 h. Ultra violet spectral data was gathered and indicated an increase in kmax as well as the general absorbance with increasing concentration of APM. Spectra were recorded for both APM and its degradation products in water and 0.01% HCl and also before and after heating. The quantitation of APM by this spectral method was found to be comparable with that obtained by an HPLC method. Spectra were recorded for concentrations of 0.25–5 mm APM solutions between 200 and 400 nm. Linear, semi-log and polynomial equations were found to give good fits to the observed data with major and minor peaks in both normal and derivative spectral modes. Beverages containing lemon juice showed higher kmax and absorbance values than normal with APM present. The results indicated that UV spectrophotometry could be used to monitor changes in APM concentration during processing and/or storage, and could indicate the presence or absence of APM polymorphism in solution.

Item Type:	Article
Uncontrolled Keywords:	Heat treatment, HPLC.
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Jul 2008 11:29
Last Modified:	28 Dec 2011 09:41
URI:	http://ir.cftri.res.in/id/eprint/2649

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