Thermal degradation of sucralose: a combination of analytical methods to determine stability and chlorinated byproducts.
Thermal degradation of sucralose: a combination of analytical methods to determine stability and chlorinated byproducts.
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DOI：
10.1038/srep09598
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发表时间：
2015-04-15
影响因子：
4.6
通讯作者：
Catharino RR
中科院分区：
文献类型：
--
作者：
de Oliveira DN;de Menezes M;Catharino RR
近年来，科学界对三氯蔗糖的安全性及其工业应用给予了极大关注。尽管它是食品和药品中使用最多的人造甜味剂，但正如最近的几项研究所证明的那样，它在高温下形成氯化副产物的潜力仍然存在许多问题。在目前的贡献，我们使用的差示扫描量热法和热重分析结合红外光谱（DSC/TGA/IR），热台显微镜（HSM）和高分辨率质谱（HRMS）的样品提交到水浴在温和的温度下，以评估该产品的降解中形成的有害化合物的广谱。TGA/IR分析表明，催化剂能有效地分解为沿着的CO2，并生成氯化氢和其它少量化合物。HSM结果提供了准确的信息，其中观察到晶体熔化，然后分解。包括多氯芳烃（PCAH）在内的氯化衍生物也得到了高分辨质谱的确认。这些发现不仅证实了三氯蔗糖对高温的不稳定性，而且还表明，即使暴露在温和的条件下，也会观察到危险的多氯化合物的形成。
In the late years, much attention has been brought to the scientific community regarding the safety of sucralose and its industrial applications. Although it is the most used artificial sweetener in foods and pharmaceuticals, many questions still arise on its potential to form chlorinated byproducts in high temperatures, as demonstrated by several recent studies. In the present contribution, we use a combination of differential scanning calorimetry and thermogravimetric analysis coupled with infrared spectroscopy (DSC/TGA/IR), Hot-stage microscopy (HSM) and high-resolution mass spectrometry (HRMS) on samples submitted to water bath at mild temperatures to evaluate a broad spectrum of hazardous compounds formed in the degradation of this product. TGA/IR has revealed that there is effective decomposition in form of CO2 along with the formation of hydrogen chloride and other minor compounds. HSM results have provided accurate information, where the melting of the crystals was observed, followed by decomposition. Chlorinated derivatives, including polychlorinated aromatic hydrocarbons (PCAHs) were also confirmed by HRMS. These findings not only corroborate the suspected instability of sucralose to high temperatures, but also indicate that even exposed to mild conditions the formation of hazardous polychlorinated compounds is observed.
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影响因子：
6
作者：
Dong, Shujun;Wu, Jiajia;Zheng, Minghui
通讯作者：
Zheng, Minghui
影响因子：
2.1
作者：
KNIGHT, I
通讯作者：
KNIGHT, I
影响因子：
4.6
作者：
Dong, Shujun;Liu, Guorui;Zheng, Minghui
通讯作者：
Zheng, Minghui
影响因子：
8.8
作者：
Catharino, Rodrigo R.;Santos, Leonardo S.
通讯作者：
Santos, Leonardo S.
DOI：
10.1080/10937404.2013.842523
发表时间：
2013
期刊：
Journal of toxicology and environmental health. Part B, Critical reviews
影响因子：
--
作者：
Schiffman SS;Rother KI
通讯作者：
Rother KI