Qualitative and quantitative control of carbonated cola beverages using ¹H NMR spectroscopy.
Qualitative and quantitative control of carbonated cola beverages using ¹H NMR spectroscopy.
复制标题
使用¹NMR光谱法对碳酸饮料的定性和定量控制。
DOI：
10.1021/jf204777m
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发表时间：
2012-03-21
影响因子：
6.1
通讯作者：
Lachenmeier DW
中科院分区：
文献类型：
--
作者：
Maes P;Monakhova YB;Kuballa T;Reusch H;Lachenmeier DW
核磁共振氢谱(400 MHz)被用于食品监测，以开发一种可靠的分析工具，以区分可乐饮料的品牌和量化软饮料的选定成分。样品的制备只需要脱气，并在D2O中添加0.1%的TSP用于锁定和参考，然后将pH调整到4.5。得到的核磁共振谱可视为“指纹”，并用主成分分析(PCA)进行了分析。来自同一品牌的可乐的集群被观察到，发现优质品牌和折扣品牌之间存在显著差异。咖啡因、安赛蜜-K、阿斯巴甜、甜蜜素、苯甲酸酯、羟甲基呋喃(HMF)、亚硫酸氨焦糖(E 150D)和香草醛的含量可同时测定。咖啡因、阿斯巴甜、安赛蜜-K和苯甲酸酯的检出限分别为1.7、3.5、0.8和1.0 mg/L。因此，核磁共振光谱与化学计量学相结合是一种同时鉴定软饮料和对所选成分进行定量的有效工具。
1H Nuclear magnetic resonance (NMR) spectroscopy (400 MHz) was used in the context of food surveillance to develop a reliable analytical tool to differentiate brands of cola beverages and to quantify selected constituents of the soft drinks. The preparation of the samples required only degassing and addition of 0.1% of TSP in D2O for locking and referencing followed by adjustment of pH to 4.5. The NMR spectra obtained can be considered as “fingerprints” and were analyzed by principal component analysis (PCA). Clusters from colas of the same brand were observed, and significant differences between premium and discount brands were found. The quantification of caffeine, acesulfame-K, aspartame, cyclamate, benzoate, hydroxymethylfurfural (HMF), sulfite ammonia caramel (E 150D), and vanillin was simultaneously possible using external calibration curves and applying TSP as internal standard. Limits of detection for caffeine, aspartame, acesulfame-K, and benzoate were 1.7, 3.5, 0.8, and 1.0 mg/L, respectively. Hence, NMR spectroscopy combined with chemometrics is an efficient tool for simultaneous identification of soft drinks and quantification of selected constituents.
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影响因子：
6.1
作者：
Almeida, C;Duarte, IF;Gil, AM
通讯作者：
Gil, AM
影响因子：
4.1
作者：
Frazier, RA;Inns, EL;Nursten, HE
通讯作者：
Nursten, HE
影响因子：
6.2
作者：
Charlton, Adrian J.;Robb, Paul;Godward, John
通讯作者：
Godward, John
影响因子：
3
作者：
DELANEY, MF;PASKO, KM;WARREN, FV
通讯作者：
WARREN, FV
影响因子：
7.4
作者：
Ford, MJ;Deibel, MA;Van Berkel, GJ
通讯作者：
Van Berkel, GJ