DOI: https://doi.org/10.14710/genres.v3i1.17413

Narrative Review : Metode Analisis Neotam pada Makanan dan Minuman

Sri Kris Mulyaningrum  -  Program Studi Farmasi Fakultas Kedokteran Universitas Diponegoro, Indonesia
Indah Saraswati  -  Program Studi Farmasi Fakultas Kedokteran Universitas Diponegoro, Indonesia
*Widyandani Sasikirana  -  Program Studi Farmasi Fakultas Kedokteran Universitas Diponegoro, Indonesia
Received: 11 Feb 2023; Revised: 24 Feb 2023; Accepted: 30 Mar 2023; Available online: 13 Apr 2023; Published: 13 Apr 2023.
Open Access Copyright 2023 Generics: Journal of Research in Pharmacy

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Citation Format:
Abstract

Neotam merupakan pemanis sintesis derivat aspartam yang baru muncul di pasaran pada tahun 2002 dan biasa ditambahkan pada produk pangan. Analisis kandungan neotam merupakan hal yang penting dilakukan untuk menjamin kualitas dan keamanan produk pangan. Tujuan review ini yaitu untuk mengetahui kekurangan dan kelebihan tiap metode analisis neotam dalam sampel makanan dan minuman, serta mengetahui metode yang dapat menghasilkan nilai-nilai validasi paling baik pada analisis kandungan neotam dalam sampel makanan dan minuman. Dalam penelitian ini dilakukan narrative review metode analisis neotam untuk menyajikan rangkuman data secara naratif. Pencarian artikel penelitian dilakukan dengan menggunakan lima jenis database, yaitu Science direct, SpringerLink, Google Scholar, PubMed, dan Scopus. Artikel yang didapat dari ketiga database diseleksi menggunakan aplikasi Mendeley. Hasil pencarian literatur ditemukan 23 artikel yang sesuai dengan kriteria inklusi penelitian. Pengembangan metode analisis neotam dalam sampel makanan dan minuman di antaranya yaitu metode kromatografi cair dengan instrumen HPLC dan UHPLC, metode Capillary Zone Electrophoresis, serta metode spektrofotometri UV-Vis. Metode analisis neotam terbaik dapat dilihat dari berbagai aspek. Berdasarkan aspek kualitas metode, meliputi nilai-nilai validasi, metode analisis neotam terbaik yaitu metode kromatografi cair dengan instrumen UHPLC-MS.

Fulltext View|Download
Keywords: UV-Vis, HPLC, elektroforesis

Article Metrics:

Article Info
Section: Articles
Language : ID
Recent articles
Evaluasi Rasionalitas Penggunaan Antihipertensi Golongan Angiotensin II Receptor Blocker (ARB) pada Pasien Penyakit Ginjal Kronis Narrative Review : Metode Analisis Neotam pada Makanan dan Minuman Review Artikel : Aktivitas Antimikroba Genus Ipomoea More recent articles
  1. Chang, C. & Teh, T. (2013) ‘Detection of 10 sweeteners in various foods by liquid chromatography/tandem mass spectrometry’, Journal Food Drug Analysis 30, pp. 1-11. doi: 10.1016/j.jfda.2014.01.024
  2. Chen, X.-H., Zhao, Y.-G., Shen, H.-Y. & Jin, M.-C. (2012) ‘Application of dispersive solid- phase extraction and ultra-fast liquid chromatography-tandem quadrupole mass spectrometry in food additive residue analysis of red wine’, Journal Chromatography A, 1263, pp. 34-42. doi: 10.1016/j.chroma.2012.09.074
  3. Dias, C. B., et al. (2015) ‘Multivariate Optimisation and Validation of a Method for the Separation of Five Artificial Sweeteners by UPLC-DAD in Nine Food Matrices’, Food Analitycal Methods, 8(7), p. 1824. doi: 10.1007/s12161-014-0056-8
  4. Gao, H. et al. (2013) ‘Determination of 30 synthetic food additives in soft drinks by HPLC/electrospray ionization-tandem mass spectrometry’, Journal AOAC International, 96(1), pp. 110-115. doi: 10.5740/jaoacint.12-046
  5. Gonzales, A. & Herrador, M. (2007) ‘A Practical Guide to Analyticl Method Validation, Including Measurement Uncertainly and Accuracy Profules’, Trends Analitycal Chemical, 26(3). doi: 10.1016/j.trac.2007.01.009
  6. Gumustas, M., Kurbaniglu, S., Uslu, B. & Ozkan, S. (2013) ‘UPLC versus HPLC on Drug Analysis : Advantageous, Applications and Their Validation Parameters’, Chromatographia. doi: 10.1007/s10337-013-2477-8
  7. Hiroaki, S. et al. (2015) ‘Simultaneous determination of sweeteners in beverages by LC-MS/MS’, Food Additive & Contmination, 32(6), pp. 808-816. doi: 10.1080/19440049.2015.1018341
  8. Hu, F., Xu, L., Luan, F. & Gao, Y. (2013) ‘Determination of neotame in non‐ alcoholic beverage by capillary zone electrophoresis’, Journal Science Food & Agricultural, 93(13), pp. 3334-3338. doi: 10.1002/jsfa.6181
  9. Lim, H. S., Choi, E., Hwang, J. Y., Lee, G., Yun, S. S., & Kim, M. (2018) ‘Improved method for the determination of 12 non-nutritive sweeteners and monitoring in various foods using liquid chromatography–tandem mass spectrometry’, Food Additive & Contamination , 35(9), pp. 1674-1688. doi: 10.1080/19440049.2018.1486043
  10. Jia, W., Ling, Y., Lin, Y., Chang, J., & Chu, X. (2014) ‘Analysis of additives in dairy products by liquid chromatography coupled to quadrupole-orbitrap mass spectrometry’, Journal Chromatography A, 1336, pp. 67-75. doi: 10.1016/j.chroma.2014.02.028
  11. Kang, M., Li, X., Zhang, Y. & Liu, F. (2020) ‘Determining high-intensity sweeteners in white spirits using an ultrahigh performance liquid chromatograph with a photo-diode array detector and charged aerosol detector’, Molecules. Molecules, 25(1), p. 40. doi: 10.3390/molecules25010040
  12. Kumari, A., Arora, S., Singh, A. & Choudhary, S. (2016) ‘Development of an analytical method for estimation of neotame in cake and ice cream’, Lebensmittel-Wissenschaft & Technologie, 142, p. 70. doi: 10.1016/j.lwt.2016.02.045
  13. Kurnia, D., Yuliantini, A. & Faizal, D. (2018) ‘Pengembangan Metode Penentuan Kadar Neotam Dalam Sediaan Obat Dengan Spektrofotometri UV’, EduChemia, 3(1), pp. 66-76
  14. Lim, S. H. et al. (2013) ‘HPLC- MS/MS analysis of 9 artificial sweeteners in imported foods’, Food Science Biotechnology, 22(1), pp. 233-240. doi: 10.1007/s10068-013-0072-2
  15. Lorenzo, R. et al. (2015) ‘Artificial sweeteners in beverages by ultra performance liquid chromatography with photodiode array and liquid chromatography tandem mass spectrometry’, Food Control, 47, pp. 43-52. doi: 10.1016/j.foodcont.2014.06.035
  16. National Center of Biotechnology Information (2021) PubChem Compound Database. [Online] Available at: https://pubchem.ncbi.nlm.nih.gov/compound/neotame [Accessed 2021]
  17. Pajor, L. & Gibes, K. (2000) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester synergistic sweetener blends. US Pat
  18. Prakash, I., Corliss, G., Ponakala, R. & Ishikawa, G. (2002) Neotame : The Next Generation Sweetener. Food Technol Mag
  19. Sezgin, B., Arli, G. & Can, N. (2021) ‘Simultaneous HPLC-DAD determination of seven intense sweeteners in foodstuffs and pharmaceuticals using a core- shell particle column’, Journal Food Compos Analysis, 103768, p. 97. doi: 10.1016/j.jfca.2020.103768
  20. Yang, D. & Chen, B. (2009) ‘Simultaneous determination of nonnutritive sweeteners in foods by HPLC/ESI-MS’, Journal Agricultural Food Chemistry, 57(8), pp. 3022-3027. doi: 10.1021/jf803988u
  21. Yang, D. & Chen, B. (2010) ‘Determination of neotame in beverages, cakes and preserved fruits by column-switching high-performance liquid chromatography’, Food Additive & Contamination, 27 (9), 1221-1225. doi: 10.1080/19440049.2010.487875
  22. Zhao, Y. G., Chen, X. H., Yao, S. S., Pan, S. D., Li, X. P., & Jin, M. C. (2013) ‘Analysis of nine food additives in red wine by ion-suppression reversed-phase high- performance liquid chromatography using trifluoroacetic acid and ammonium acetate as ion-suppressors’, Analytical sciences : the international journal of the Japan Society for Analytical Chemistry, 28(10), 967–971. doi: 10.2116/analsci.28.967
  23. Zygler, A., Wasik, A., Kot-Wasik, A. et al. (2011) ‘Determination of nine high-intensity sweeteners in various foods by high-performance liquid chromatography with mass spectrometric detection’, Journal Analytical Bioanalytical Chemistry, 400, 2159-2172. doi: 10.1007/s00216-011-4937-z

Last update:

No citation recorded.

Last update:

No citation recorded.