Bìa tạp chí

 

009bet

Study on the characteristics of sweetener reference material (aspartame, acesulfame potassium, sodium saccharin) in orange juice

Bach Thuy Anh Doan Van Kien Nguyen Thi Hang Tran Thanh Son Do Tat Thanh Do Truc Quynh Le Thi Phuong Thao
Received: 20 May 2024
Revised: 12 Aug 2024
Accepted: 17 Aug 2024
Published: 30 Sep 2024

Article Details

How to Cite
Bach Thuy Anh, Doan Van Kien, Nguyen Thi Hang, Tran Thanh Son, Do Tat Thanh, Do Truc Quynh, Le Thi Phuong Thao. "Study on the characteristics of sweetener reference material (aspartame, acesulfame potassium, sodium saccharin) in orange juice". Vietnam Journal of Food Control. vol. 7, no. 3, pp. 289-305, 2024
PP
289-305
Counter
23

Main Article Content

Abstract

To conduct the validity of test results, various measures such as proficiency testing, inter-laboratory comparisons, or the use of standard samples and quality control samples, etc. may be chosen. Participation in proficiency testing or inter-laboratory comparisons is sometimes not feasible for laboratories due to objective conditions such as funding sources, lack of suppliers, or absence of a suitable program for the sample matrix and criteria needed. Therefore, the use of standard samples or quality control samples is a good option. However, most standard samples are not readily available in Vietnam and often have to be imported, which is costly, and many specific types of samples are not yet produced. In this study, sweetener standards (aspartame, acesulfame potassium, sodium saccharin) in natural orange juice and flavored orange juice were created to investigate the characteristics of these two types of reference material. The samples achieved homogeneity and stability over 360 days for natural orange juice and 530 days for flavored orange juice from the production date. The certified values of aspartame, acesulfame potassium, sodium saccharin, and the measurement uncertainty in natural orange juice were 430 ± 24.2 mg/L, 270 ± 12.0 mg/L, 258 ± 16.2 mg/L, respectively, and in flavored orange juice were 588 ± 28.4 mg/L, 711 ± 31.2 mg/L, 355 ± 20.8 mg/L, respectively, which are consistent with the concentrations of sweeteners (aspartame, acesulfame potassium, sodium saccharin) in beverages according to Circular No. 24/2019/TT-BYT of the Ministry of Health.

Keywords:

Reference material, aspartame, acesulfame potassium, sodium saccharine, orange juice

References

[1]. Nguyen Thi Thu Hang, Le Duy Hung, VietinbankSc Industry Report, Vietnam NonAlcoholic Beverage Industry, Vietnam Joint Stock Commercial Bank For Industry And Trade (VietinBank), 2015.
[2]. Ministry of Health, Circular 24/2019/TT-BYT, Prescribing the management and use of food additives, date 30/8/2019.
[3]. G. Galaverna, C. Dall'Asta, “Production Processes of Orange Juice and Effects on Antioxidant Components,” Processing and Impact on Antioxidants in Beverages, Elsevier, pp. 203-214, 2014.
[4]. D. Kregiel, “Health Safety of Soft Drinks: Contents, Containers, and Microorganisms,” BioMed Research International, vol. 2015, iss. 1, 15 pages, 2014.
[5]. Dam Sao Mai, Nguyen Thi Hoang Yen, Bui Dang Khue, Food additive, Vietnam National University Ho Chi Minh city, 2012.
[6]. Commission for the Standards, Metrology and Quality of Viet Nam, TCVN 8471:2010 – Foodstuffs – Determination of Acesulfame-K, Aspartame and Saccharin – High performance liquid chromatographic method, 2010.
[7]. ISO 13528:2022, Statistical methods for use in proficiency testing by interlaboratory comparison, 2022.
[8]. ISO Guide 35:2017. Reference materials - Guidance for characterization and assessment of homogeneity and stability, 2017.
[9]. ISO 5725-2:2019, Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method, 2019.

 Submit