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

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