{"title":"紫外可见光谱法测定低热量台式甜味剂中阿斯巴甜含量及比较","authors":"Narjis Naz, Subreena Altaf","doi":"10.6000/1927-5129.2018.14.30","DOIUrl":null,"url":null,"abstract":"The analysis of aspartame was done in table top sweeteners using Ultraviolet visible Spectroscopy. The method is based on the formation of manganate ion (MnO 4 2- ) when potassium permanganate oxidizes aspartame. The analysis was carried out at a fixed wavelength of 600nm exactly after 48 minutes of sample preparation using 1mL of 0.01M KMnO 4 and 2mL of 1.0M NaOH. A linear calibration graph was obtained with the regression coefficient of 0.9999 and the percentage recovery was in the range of 92.7-101.6%. The Relative standard deviation for the method was found to be 1.03%.","PeriodicalId":30712,"journal":{"name":"BJ Kines National Journal of Basic Applied Sciences","volume":"65 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Determination and Comparison of Aspartame Level in Low Calorie Table Top Sweeteners by Ultraviolet Visible Spectroscopy\",\"authors\":\"Narjis Naz, Subreena Altaf\",\"doi\":\"10.6000/1927-5129.2018.14.30\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The analysis of aspartame was done in table top sweeteners using Ultraviolet visible Spectroscopy. The method is based on the formation of manganate ion (MnO 4 2- ) when potassium permanganate oxidizes aspartame. The analysis was carried out at a fixed wavelength of 600nm exactly after 48 minutes of sample preparation using 1mL of 0.01M KMnO 4 and 2mL of 1.0M NaOH. A linear calibration graph was obtained with the regression coefficient of 0.9999 and the percentage recovery was in the range of 92.7-101.6%. The Relative standard deviation for the method was found to be 1.03%.\",\"PeriodicalId\":30712,\"journal\":{\"name\":\"BJ Kines National Journal of Basic Applied Sciences\",\"volume\":\"65 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-06-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"BJ Kines National Journal of Basic Applied Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.6000/1927-5129.2018.14.30\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"BJ Kines National Journal of Basic Applied Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.6000/1927-5129.2018.14.30","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Determination and Comparison of Aspartame Level in Low Calorie Table Top Sweeteners by Ultraviolet Visible Spectroscopy
The analysis of aspartame was done in table top sweeteners using Ultraviolet visible Spectroscopy. The method is based on the formation of manganate ion (MnO 4 2- ) when potassium permanganate oxidizes aspartame. The analysis was carried out at a fixed wavelength of 600nm exactly after 48 minutes of sample preparation using 1mL of 0.01M KMnO 4 and 2mL of 1.0M NaOH. A linear calibration graph was obtained with the regression coefficient of 0.9999 and the percentage recovery was in the range of 92.7-101.6%. The Relative standard deviation for the method was found to be 1.03%.
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