Determination of artificial sweeteners in beverages with green mobile phases and high temperature liquid chromatography-tandem mass spectrometry

Food Chemistry

Volumn 169, Issue , 2015, Pages 162-168

  Ordoñez, Edgar Y ^a   Rodil, Rosario ^a   Quintana, José Benito ^a   Cela, Rafael ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Drinks; Food additives; Green chromatography; High temperature chromatography; High intensity sweeteners

Indexed keywords

BEVERAGES; ETHANOL; FOOD ADDITIVES; LAWS AND LEGISLATION; MASS SPECTROMETRY; ORGANIC SOLVENTS; SUGAR SUBSTITUTES;

ANALYTICAL PROCEDURE; ARTIFICIAL SWEETENERS; DRINKS; GREEN CHROMATOGRAPHIES; HIGH INTENSITY; HIGH TEMPERATURE; HIGH-TEMPERATURE LIQUID CHROMATOGRAPHIES; RELATIVE STANDARD DEVIATIONS; HIGH-INTENSITY SWEETENERS; HIGH-TEMPERATURE LIQUIDS; MOBILE PHASIS;

LIQUID CHROMATOGRAPHY; FOOD ADDITIVES;

ACESULFAME; ALCOHOL; ALITAME; ASPARTAME; CYCLAMATE SODIUM; NEOHESPERIDIN; NEOTAME; SACCHARIN; STEVIOSIDE; SUCRALOSE; SWEETENING AGENT; WATER; METHANOL; ORGANIC SOLVENT;

ANALYTIC METHOD; ARTICLE; BEVERAGE; CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE LIQUID CHROMATOGRAPHY; ION PAIR CHROMATOGRAPHY; LIMIT OF DETECTION; LIQUID CHROMATOGRAPHY; PH; SIGNAL NOISE RATIO; SPAIN; TANDEM MASS SPECTROMETRY; ANALYSIS; DEVICES; EUROPEAN UNION; EVALUATION STUDY; PROCEDURES; TEMPERATURE; DILUTION; FLOW RATE; SURFACE PROPERTY;

BEVERAGES; CHROMATOGRAPHY, LIQUID; CYCLAMATES; EUROPEAN UNION; SPAIN; SWEETENING AGENTS; TANDEM MASS SPECTROMETRY; TEMPERATURE;

EID: 84906500405     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.132     Document Type: Article

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