Simultaneous formation and detection of the reaction product of solid-state aspartame sweetener by FT-IR/DSC microscopic system
作者:
Shan-Yang Lin,
Yih-Dih Cheng,
期刊:
Food Additives & Contaminants
(Taylor Available online 2000)
卷期:
Volume 17,
issue 10
页码: 821-827
ISSN:0265-203X
年代: 2000
DOI:10.1080/026520300420385
出版商: Taylor & Francis Group
关键词: Aspartame Hemihydrate Pathway Dehydration Intramolecular Cyclization Ft-IR Dsc Microscopic System
数据来源: Taylor
摘要:
The solid-state stability of aspartame hemihydrate (APM) sweetener during thermal treatment is important information for the food industry. The present study uses the novel technique of Fourier transform infrared microspectroscopy equipped with differential scanning calorimetry (FT-IR/DSC microscopic system) to accelerate and determine simultaneously the thermaldependent impurity formation of solid-state APM. The results indicate a dramatic change in IR spectra from 50, 110 or 153°C, which was respectively attributed to the onset temperature of water evaporation, dehydration and cyclization processes. It is suggested that the processes of dehydration and intramolecular cyclization occurred in the solid-state APM during the heating process. As an impurity, 3-carboxymethyl-6-benzyl-2,5-diketopiperazine (DKP) degraded from solid state APM via intramolecular cyclization and liberation of methanol. This was evidenced by this novel FT-IR/DSC microscopic system in a one-step procedure.
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