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Aspartame: studies on UV spectral characteristics
Author(s) -
Dattatreya B. S.,
Usha D. V.,
Susheelamma N. S.,
Bhat K. K.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00728.x
Subject(s) - absorbance , aspartame , chemistry , spectrophotometry , chromatography , analytical chemistry (journal) , citric acid , spectral line , food science , physics , astronomy
Summary 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 λ max 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 m m 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 λ max 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.