阿斯巴甜在软饮料中的稳定性:新型光转化产物的鉴定及其毒性评价。

Jakub Trawiński, Robert Skibiński
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引用次数: 0

摘要

首次研究了广泛使用的人造甜味剂阿斯巴甜在模拟阳光下的光解转化。实验在2.5-7.0的pH范围内进行,并在市场上可买到的八种软饮料中进行。在中性pH条件下观察到测试缓冲溶液中的最高降解率。软饮料的辐照导致阿斯巴甜的降解速度显著加快(高达十倍),无论其在饮料中的初始浓度如何。阿斯巴甜的分解速度如此之快,迄今为止尚未报道,这归因于可作为光敏剂的共存成分的影响。这些发现表明,一些配方在阿斯巴甜光稳定性方面可能特别不利。对研究过程的定性分析显示,形成了六种光转化产物,其中三种以前没有描述。毒性的计算机评估表明,一些已鉴定的光产物,包括新型酚类衍生物,可能比母体化合物更有害。考虑到这些产品在软饮料中相对广泛的形成,从食品安全的角度来看,这一发现可能特别重要。
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Stability of aspartame in the soft drinks: Identification of the novel phototransformation products and their toxicity evaluation.

Photolytic transformation of aspartame - a widely used artificial sweetener - under the simulated sunlight was studied for the first time. The experiments were conducted in pH range of 2.5 - 7.0 and in eight soft drinks available in the market. The highest degradation rate in the tested buffered solutions was observed under the neutral pH conditions. Irradiation of the soft drinks resulted in significantly (up to tenfold) faster degradation of aspartame, regardless of its initial concentration in the beverage. Such considerable acceleration of decomposition, not reported for aspartame so far, was ascribed to influence of the co-occurring ingredients, which can act as the photosensitizers. These findings indicate that some formulations may be particularly unfavorable in the context of aspartame photostability. Qualitative analysis of the studied processes revealed formation of six phototransformation products including three previously not described. In silico estimation of toxicity showed that some of the identified photoproducts, including the novel phenolic derivatives, may be more harmful than the parent compound. Taking into account relatively extensive formation of those products in the soft drinks, such finding may be particularly important from the food safety point of view.

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