Abstract
A new analytical technique involving protein precipitation, heating, lipid degreasing, and SPE procedures combined with HPLC-UV and HPLC-MS/MS has been developed for the determination of neotame in a variety of food samples. This method is applicable for high-protein, high-lipid, or gum-based solid samples. The limit of detection of the HPLC-UV method was 0.5μg/mL, while that of the HPLC-MS/MS method was 3.3ng/mL. The spiked recoveries of neotame in 73 kinds of foods were in the range of 81.1-107.2% with UV detection. The spiked recoveries obtained by HPLC-MS/MS in 14 kinds of foods ranged from 81.6% to 105.8%. This technique was successfully used to determine the contents of neotame in two positive samples, indicating its applicability in food analysis.
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