Experimental Design Based Development and Single Laboratory Validation of a Capillary Zone Electrophoresis Method for the Determination of the Artificial Sweetener Sucralose in Food Matrices

Abstract

A capillary zone electrophoresis (CZE) method, optimised chemometrically, underwent a complete in-house validation protocol for the qualification and quantification of sucralose in various foodstuffs. Separation from matrix components was obtained in a dinitrobenzoic acid (3 mM) / sodium hydroxide (20 mM) background electrolyte with a pH of 12.1, a potential of 0.11 kV cm-1 and a temperature of 22 °C. Detection was achieved at 238 nm by indirect UV. Screening, optimisation and robustness testing were all carried out with the aid of experimental design. Using standard addition calibration, the CZE method has been applied to still, carbonated and alcoholic beverages, yoghurts and hard boiled candy. The method allows the detection of sucralose at > 30 mg kg-1, with a linearity range of 50 ¿ 500 mg kg-1, making it suitable for implementation of the recently amended ¿Sweeteners for use in Foodstuffs¿ Directive [1], which set maximum usable doses of sucralose for many foodstuffs, most ranging from 200 mg kg-1 to 450 mg kg-1.