Current Status of Detection Methods and Reference Materials for Food Sweeteners

PENG Zijuan; BO Meng; WU Xue; LIANG Wenlin

doi:10.12338/j.issn.2096-9015.2023.0223

Volume 67 Issue 9

Sep. 2023

Turn off MathJax

Article Contents

Article Navigation > Metrology Science and Technology > 2023 > 67(9): 40-48

PENG Zijuan, BO Meng, WU Xue, LIANG Wenlin. Current Status of Detection Methods and Reference Materials for Food Sweeteners[J]. Metrology Science and Technology, 2023, 67(9): 40-48. doi: 10.12338/j.issn.2096-9015.2023.0223

Citation:

PENG Zijuan, BO Meng, WU Xue, LIANG Wenlin. Current Status of Detection Methods and Reference Materials for Food Sweeteners[J]. Metrology Science and Technology, 2023, 67(9): 40-48. doi: 10.12338/j.issn.2096-9015.2023.0223

Citation:

PDF( 690 KB)

Current Status of Detection Methods and Reference Materials for Food Sweeteners

doi: 10.12338/j.issn.2096-9015.2023.0223

1.
National Institute of Metrology, Beijing 100029, China
2.
Tianjin Agricultural University, Tianjin 300384, China

Received Date: 2023-09-28
Accepted Date: 2023-10-30
Rev Recd Date: 2023-10-27

Available Online: 2023-12-06

Publish Date: 2023-09-18

Abstract

Abstract

Amidst the rising popularity of low-sugar diets, the safety concerns surrounding the production and usage of food-grade sweeteners persist. Studies have linked excessive use of sweeteners to various metabolic risks, biotoxicity, and even environmental pollution. Monitoring sweeteners in foods and the environment, as well as advancing the research of relevant reference materials, is thus crucial for ensuring food safety and ecological well-being. In accordance with China's 'Standards for the Use of Food Additives,' permitted sweeteners include natural sweeteners, sulfonamide sweeteners, dipeptide sweeteners, and sucralose. These sweeteners differ in solubility, stability, and toxicity levels. Liquid chromatography emerges as a universal method for detecting sweeteners, where the selection of an appropriate detector, specific to the sweetener's structure, is vital for accurate results. By systematizing the physicochemical properties and analytical methods of various sweeteners, valuable insights can be provided for the development of corresponding reference materials. Research reveals that more than 13 types of sweetener reference materials/standards are available internationally, including 6 types of natural sweeteners, 4 types of sulfonamide sweeteners, and 3 types of dipeptide sweeteners. In contrast, China has certified reference materials for only six types of sweeteners (D-mannitol, sodium cyclamate, saccharin sodium, acesulfame, sucralose, and alitame). The absence of certified materials for many natural and dipeptide sweeteners fails to meet the national demand in food testing sectors. With the increasing variety of new sweeteners, continuous research and improvements in detection technologies and reference material varieties are necessary. Such efforts are imperative for effectively monitoring food quality and ensuring food safety. The challenges lie in keeping up with the evolving variety of sweeteners and ensuring that the detection methods and reference materials are up to date and comprehensive.
- metrology,
- sweeteners,
- food safety,
- standards,
- detection methods,
- reference materials

FullText(HTML)

References(61)

References

[1]	林刚健, 杨挺, 夏慧丽. 食品添加剂的使用对我国食品安全的影响分析[J]. 食品工业, 2021, 42(9): 329-333.
[2]	徐彦英, 汪晓鹏, 吴亮. 食品添加剂的应用及安全性探究[J]. 农产品加工, 2022(1): 70-72.
[3]	许金英. 食品添加剂对食品安全的影响及策略研究[J]. 食品安全导刊, 2022(8): 34-36.
[4]	王继续, 申淑琦. 食品甜味剂及其应用[J]. 食品安全导刊, 2019(9): 183, 188.
[5]	United States Department of Agriculture. Sugar: World Markets and Trade [EB/OL].https://apps.fas.usda.gov/psdonline/circulars/sugar.pdf.
[6]	陆婉瑶, 赵芸, 张思聪, 等. 食糖与代糖的博弈及发展趋势分析[J]. 甘蔗糖业, 2021, 50(3): 80-93,3.
[7]	国家卫生和计划委员会. 食品安全国家标准食品添加剂使用标准: GB 2760-2014[S]. 北京: 中国标准出版社, 2014.
[8]	毛伟峰, 宋雁. 食品中常见甜味剂使用方面存在的主要问题及危害[J]. 食品科学技术学报, 2018, 36(6): 9-14.
[9]	吴艳, 梁才. 食品添加剂对食品安全的影响[J]. 食品安全导刊, 2017(27): 26.
[10]	高飞, 李艳如, 杨畅, 等. 甜味物质应用进展及风险评价[J]. 农产品加工, 2022(1): 57-61.
[11]	赵云霞, 刘冰, 王怡, 等. 湖北省食品中甜蜜素和安赛蜜的风险评估[J]. 中国食品卫生杂志, 2022, 34(1): 110-115.
[12]	常炯炯, 雍凌, 肖潇, 等. 我国食品甜味剂联合使用情况及累积风险评估[J]. 毒理学杂志, 2021, 35(3): 184-192.
[13]	王子涵, 李喜泉, 杨巍巍. 阿斯巴甜的毒性及其合成影响因素的研究进展[J]. 沈阳医学院学报, 2018, 20(6): 562-564.
[14]	卢晓华, 薄梦, 吴雪, 等. 标准物质领域发展现状及趋势[J]. 化学试剂, 2022, 44(10): 1403-1410.
[15]	鲁琳, 杭义萍, 高燕红, 等. 食品甜味剂分类及其检测技术现状[J]. 现代预防医学, 2009, 36(11): 2033-2035.
[16]	王继荣, 申淑琦. 食品甜味剂及其应用[J]. 食品安全导刊, 2019(9): 183, 188.
[17]	张泽生, 李雨蒙, 孙明哲, 等. 天然甜味蛋白索马甜的研究进展[J]. 中国食品添加剂, 2018(5): 186-189.
[18]	Wölwer-Rieck U. The leaves of Stevia rebaudiana (Bertoni), their constituents and the analyses thereof: a review[J]. Agric Food Chem, 2012, 60(4): 886-895. doi: 10.1021/jf2044907
[19]	韩仁娇, 蓝航莲, 王彩云, 等. 天然甜味剂——甜菊糖苷及其在食品中的应用[J]. 食品与发酵工业, 2021, 47(21): 312-319.
[20]	曹媛, 李瑛, 杜小霞, 等. 功能糖和糖醇的特性与应用[J]. 饮料工业, 2022, 25(4): 74-80.
[21]	刘星, 蒙泳, 张言, 等. 食品中常见人工合成甜味剂的基本特征及其对生理代谢的影响[J]. 食品安全质量检测报, 2021, 12(14): 5734.
[22]	梁智. 蔗糖衍生物中的食品添加剂[J]. 中国食品添加剂, 2002(3): 50-53,63.
[23]	Zunji Shi, Gui Chen, Zheng Cao, et al. Gut Microbiota and Its Metabolite Deoxycholic Acid Contribute to Sucralose Consumption-Induced Nonalcoholic Fatty Liver Disease[J]. Journal of Agricultural and Food Chemistry, 2021, 69(13): 3982-3991. doi: 10.1021/acs.jafc.0c07467
[24]	刘思, 彭子娟, 万康妮, 等. 四溴双酚A中有机杂质测量及不确定度评估[J]. 计量科学与技术, 2023, 67(6): 54-62.
[25]	Whitehouse C R , Boullata J , Mccauley L A . The Potential Toxicity of Artificial Sweeteners[J]. AAOHN Journal, 2008, 56(6): 251-261.
[26]	Srimaroeng C, Jutabha P, Pritchard J B, et al. Interactions of Stevioside and Steviol with Renal Organic Anion Transporters in S2 Cells and Mouse Renal Cortical Slices[J]. Pharmaceutical Research, 2005, 22(6): 858-866. doi: 10.1007/s11095-005-4580-5
[27]	Kulczycki A. Aspartame-induced urticaria[J]. Ann Intern Med., 1986, 104(2): 207-208. doi: 10.7326/0003-4819-104-2-207
[28]	Shankar P, Ahuja S, Sriram K. Non-nutritive sweeteners: Review and update[J]. Nutrition, 2013, 29(11-12): 1293-1299. doi: 10.1016/j.nut.2013.03.024
[29]	Ylmaz S , Uar A . A review of the genotoxic and carcinogenic effects of aspartame: does it safe or not?[J]. Cytotechnology, 2014, 66(6): 875-881.
[30]	David Kirkland, David Gatehouse. Aspartame: A review of genotoxicity data[J]. Food and Chemical Toxicology, 2015(84): 161-168.
[31]	Withehouse CR, Boullata J, McCauley LA. The potential toxicity of artificial sweeteners[J]. AAOHN J., 2008, 56: 251-259. doi: 10.1177/216507990805600604
[32]	Voiculescu DI, Ostafe V, Isvoran A. Computational assessment of the pharmacokinetics and toxicity of the intensive sweeteners[J]. Farmacia, 2021, 69(6): 1032-1041. doi: 10.31925/farmacia.2021.6.3
[33]	Barkin M, Comisarow RH, Taranger LA, et al. Three Cases of Human Bladder Cancer Following High Dose Cyclamate Ingestion[J]. J Urol., 1977, 118(2): 258-259. doi: 10.1016/S0022-5347(17)57963-X
[34]	Negro E, Mondardini A, Palmas E. Hepatotoxicity of saccharin[J]. N Engl J Med., 1994, 331(2): 134-135.
[35]	Saulo AA. Sugars and Sweeteners in Foods[J]. Food Safety Technol., 2005, 16: 1-7.
[36]	Harpaz D, Yeo LP, Cecchini F, et al. Measuring Artificial Sweeteners Toxicity Using a Bioluminescent Bacterial Panel[J]. Molecules, 2018, 23(10): 1-20.
[37]	Junhui Y , Wei G , Dongyue L , et al. Seasonal occurrence, removal and mass loads of artificial sweeteners in the largest water reclamation plant in China[J]. Science of the Total Environment, 2023, 856(P1): 159133 .
[38]	Sarva Mangala Praveena, Manraj Singh Cheema, How-Ran Guo. Non-nutritive artificial sweeteners as an emerging contaminant in environment: A global review and risks perspectives[J]. Ecotoxicology and Environmental Safety, 2019, 170: 699-707. doi: 10.1016/j.ecoenv.2018.12.048
[39]	K V S , Mehmet O , Hyunook K . Oxidation of artificial sweetener sucralose by advanced oxidation processes: a review [J]. Environmental science and pollution research international, 2014, 21(14): 8525-8533.
[40]	Lubick N. Artificial sweetener persists in the environment[J]. Environ. Sci. Technol, 2008, 42: 3125. doi: 10.1021/es087043g
[41]	胡平, 朱梦旭, 丰荣鹏. 食品中甜味剂分类及检测技术研究进展[J]. 食品安全导刊, 2019(12): 75-76,78.
[42]	付孟杰. 食品甜味剂分类及其检测技术现状探究[J]. 现代食品, 2020(8): 59-60.
[43]	Lan Chen, Yuan Zhang, Yu Zhou, et al. Sweeteners in food samples: An update on pretreatment and analysis techniques since 2015[J]. Food Chemistry, 2023, 408: 135248. doi: 10.1016/j.foodchem.2022.135248
[44]	武太鹏, 马康. 合成甜味剂检测技术的研究进展[J]. 化学分析计量, 2017, 26(6): 109-115.
[45]	Idris M, Rao V J, Middha D, et al. Determination of sucralose by controlled UV photodegradation followed by UV spectrophotometry[J]. Journal of Aoac International, 2013, 96(3): 603-606. doi: 10.5740/jaoacint.12-143
[46]	Khurana H K, Cho I K, Shim J Y, et al. Application of multibounce attenuated total reflectance fourier transform infrared spectroscopy and chemometrics for determination of aspartame in soft drinks[J]. Journal of Agricultural & Food Chemistry, 2008, 56(3): 778-783.
[47]	齐竹华, 屈锋, 刘克纳, 等. 离子色谱法电化学检测复合甜味剂和饮料中的甜味素[J]. 环境化学, 1999(4): 380-384.
[48]	Pierini G D, Llamas N E, Fragoso W D, et al. Simultaneous determination of acesulfame–K and aspartame using linear sweep voltammetry and multivariate calibration[J]. Microchemical Journal, 2013, 106(1): 347-350.
[49]	刘婷, 吴道澄. 食品中甜味剂的检测方法[J]. 中国调味品, 2011, 36(3): 1-12,16.
[50]	俞所银, 聂磊, 闫晴. 离子色谱-脉冲安培法测定糖果中的D-甘露糖醇[J]. 包装与食品机械, 2022, 40(3): 39-43,50.
[51]	Gui J Y, Wei S, Zhang C L, et al. An innovative approach to sensitive artificial sweeteners analysis by ion chromatographytriple quadrupole mass spectrometry[J]. Chinese Journal of Analytical Chemistry, 2016, 44(3): 361-366. doi: 10.1016/S1872-2040(16)60914-3
[52]	林榕. 离子色谱同时测定食品中糖醇和糖的方法学研究与应用[D]. 天津: 天津大学, 2010.
[53]	吕鑫华. 甜菊糖苷类甜味剂的分离纯化与生物转化[D]. 北京: 北京化工大学, 2013.
[54]	马康. 建立食品添加剂计量溯源全链条[J]. 中国计量, 2019(7): 73-76.
[55]	吴雪, 薄梦, 孙晓璟, 等. 液相色谱-质谱法检测甲磺酸沙非胺中基因毒性杂质[J]. 计量科学与技术, 2022, 66(11): 27-30.
[56]	黄琼华. 山梨糖醇、甘露糖醇、麦芽糖醇和氢化淀粉水解物[J]. 中国食品添加剂, 1996(4): 37-39.
[57]	刘菁. 阿斯巴甜分子甜味稳定性研究综述[J]. 信息记录材料, 2021, 22(12): 13-16.
[58]	邓虹. 纽甜的特性及稳定性研究[J]. 饲料博览, 2016(12): 28-31.
[59]	郑建仙, 王伟江. 高效甜味剂和甜味抑制剂的市场现状与发展展望[J]. 食品与机械, 2006(1): 2-3.
[60]	罗颖, 吴家宁, 胡嘉诚, 等. 新型功能甜味剂——三叶苷[J]. 中国食品添加剂, 2022, 33(5): 227-230.
[61]	方聪, 刘怡雪, 黎四芳. 新型超高甜度二肽甜味剂爱德万甜的研究进展[J]. 中国食品添加剂, 2021, 32(2): 128-136.