Author(s): AA. Charegaonkar* and VV. Vaidya
The present paper reports a HPTLC-MS method for the simultaneous detection and identification of the artificial sweeteners aspartame, saccharin and sucralose in two Indian sweet foodstuffs viz. ‘kesar pedha’ and ‘yellow mawa barfi’. HPTLC method for identification has been developed using Silica gel 60 F254 HPTLC plates, with optimised mobile phase i.e. chloroform: methanol: water: acetic acid 64:50:10:0.1 v/v/v/v in Automatic Development Chamber (ADC2) under controlled humidity of about 33% using MgCl2 saturated salt solution. HPTLC in combination with MS was used for routine analysis of aspartame, saccharin and sucralose which are added as artificial sweetner to traditional Indian sweet products. TLC-MS analysis confirmed the presence of Aspartame (294 g/mol), Sucralose (397.64 g/mol) and saccharin (182 g/mol) in the test samples of yellow mawa barfi and kesar pedha.