Authors:Irena Baranowska, Mirosława Zydroń, and Krzysztof Szczepanik
TLC methods have been developed for analysis of food pigments, sweeteners, and a preservative. Patent blue V, quinoline yellow, brilliant blue FCF, tartrazine, azorubine, ponceau 4R, curcumine, indigo carmine, cochineal, methyl violet, mixed carotenes, plain caramel, erythrosine B, and orange yellow S were separated on silica gel G with isopropanol-(12.5%) aqueous ammonia, 10 + 2 (
), as mobile phase. Aspartame, acesulfame K, sodium cyclamine, and benzoic acid were separated on thin layers of silica gel G with ethanol-isopropanol-(12.5%) aqueous ammonia, 10 + 40 + 1 (
), as mobile phase. These chromatographic systems were applied to the analysis of food additives in 23 sparkling and non-sparkling drinks.
Authors:Lucinéia de Carvalho, Milena Segato, Ronaldo Nunes, Csaba Novak, and Éder Cavalheiro
The thermal decomposition behavior of acesulfame-K (ACK), aspartame (ASP), sodium cyclamate (SCL), saccharine (SAC), and sodium
saccharine (SSA) were investigated. After re-crystallization of the commercial samples the compounds were characterized by
using elemental analysis, IR spectroscopy and thermoanalytical techniques (TG/DTG, DTA, and DSC). Evidences of hydrate water
loss were observed for SSA and ASP. Melting was detected for SSA and SAC. Each compound decomposed in a characteristics way.
The decomposition of APS and SAC took place completely, while ACK, SCL and SSA resulted in K2SO4, Na2SO4, and Na2SO4, as residues respectively. The Flynn-Wall-Ozawa method for kinetic calculations was applied for the volatilization of saccharine
resulting in Ea = 80 ± 1 kJ mol−1 and log A = 7.36 ± 0.07 min−1.
Authors:Shun-Li Wang, Yu-Chiau Wong, Wen-Ting Cheng, and Shan-Yang Lin
cyclization of diketopiperazine of aspartame or enalapril, trans – cis isomerization of captopril, lactamization of gabapentin, decarboxylation of 10-hydroxycamptothecin, sublimation of nitroxoline, polymorphic interconversion processes of famotidine and