Determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC/MS)

Abstract

Sweeteners are food additive substances that give a sweet taste to foods but their use in oenological practices is forbidden. Making use of the capabilities of liquid chromatography coupled with mass spectrometry, a method for wine analysis was developed and validated for the detection and quantitation of some of the most widely used sweeteners: aspartame, potassium acesulfame, sodium cyclamate, saccharin, sucralose and stevioside. A matrix-matched calibration was used for all compounds obtaining a linear concentration range from 50 μg/L to 1000 μg/L. The limit of detection ranged from 0.002 mg/L to 0.014 mg/L, and the limit of quantification varied between 0.005 mg/L and 0.048 mg/L. Precision and recovery were assessed for 50 μg/L, 250 μg/L and 1000 μg/L with repeatability and intermediate precision values from 0.6% to 21.6% and 2.7% to 26.4% respectively, and recoveries ranging from 60% to 126%. These results were achieved using minimal sample preparation with a fast and high throughput method that is applicable to a wide range of wine matrices.

Keywords

• sweeteners
• wine
• method validation
• liquid chromatography
• mass spectrometry