Optimization strategy for isocratic separation of alpha-aspartame and its breakdown products by reversed phase liquid chromatography
CHROMATOGRAPHIA, cilt.60, ss.579-582, 2004 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 60
- Basım Tarihi: 2004
- Doi Numarası: 10.1365/s10337-004-0421-7
- Dergi Adı: CHROMATOGRAPHIA
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.579-582
- Süleyman Demirel Üniversitesi Adresli: Hayır
Özet
alpha-Aspartame (L-alpha-aspartyl-L-phenylalanine methyl ester) is increasingly being used in wide variety of commonly consumed food products. This structure contains ester and peptide bonds. The ester linkage may hydrolyze to produce L-alpha-aspartyl-L-phenylalanine or cyclohydrolyze to produce the corresponding cliketopiperazine ring. This ring can open to form L-alpha-aspartyl-Lphenylalanine and ultimately this compound can hydrolyze to L-phenylalanine and L-aspartic acid. The pH, buffer type, concentration, the presence of water and temperature are other important factors affecting its stability. Because a-aspartame can lose its sweetness under these conditions determination of aspartame and its breakdown products is extremely important for diet foods quality.