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Aspartame is an artificial sweetener of low caloric value (approximately 200   times sweeter than sucrose). Aspartame is currently permitted for use in   food and beverage production in more than 90 countries. The application of   aspartame in food products requires development of rapid, inexpensive and   accurate method for its determination. The new assay for determination of   aspartame was based on set of reactions that are catalyzed by three   different enzymes: α-chymotrypsin, alcohol oxidase and horseradish   peroxidase. Optimization of the proposed method was carried out for: (i)   α-chymotrypsin activity; (ii) time allowed for α-chymotrypsin action, (iii)   temperature. Evaluation of the developed method was done by determining   aspartame content in “diet” drinks, as well as in artificial sweetener   pills. [Projekat Ministarstva nauke Republike Srbije, br. III46010

Enzymatic spectrophotometric reaction rate determination of aspartame