I found the HPLC application, briefly discussed in this blog post, for the analysis of a synthetic sweetener called Acesulfame or Acesulfame K in vinegar fascinating as I had no idea that it is extensively used as a sugar substitute in foods and beverages. Some food regulatory bodies, such as The Standardization Administration of China allows Acesulfame to be added to fermented vinegar products, but limits the added amount to no more than 4 µg/mL. Therefore, an efficient method is needed to sensitively and rapidly determine Acesulfame in fermented vinegar. By the way, Acesulfame is 200 times sweeter than sucrose.
The new method described in Application Note 1104: Rapid and Sensitive Determination of Acesulfame in Vinegar (downloadable PDF) demonstrates that this new approach provides simple sample preparation, good method reproducibility, and a wide linear calibration range. This new HPLC approach is more stable and less susceptible to interference than HPLC methods previously developed for this analysis and also achieves a detection limit much lower than that specified by the Standardization Administration of China.
For the method development, the scientists in our Shanghai Applications Lab (China) used one of our rapid-separation liquid chromatography systems (Thermo Scientific Dionex UltiMate 3000 RSLC) and one of our mixed-mode HPLC columns (Thermo Scientific Acclaim Mixed-Mode WAX-1 column) with ultraviolet detection (Thermo Scientific Dionex DAD-3000RS Diode Array Detector).
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