Title: Detection of acesulphame in fermented bread using liquid chromatography

Authors: Lei Han; Yongli Li

Addresses: Department of Luohe Institute of Technology, Henan University of Technology, Luohe, 462000, Henan, China; Department of Food Engineering, Luohe Vocational Technology College, Luohe, 462000, Henan, China ' Henan Shuanghui Investment and Development Co., Ltd., Luohe, 462000, Henan, China

Abstract: Acesulphame is a commonly used sweetener in food, and its content control is crucial for ensuring food safety. This study established an analytical method for determining acesulphame content in bread using high-performance liquid chromatography (HPLC). Under optimised chromatographic conditions (pH 7.2-7.6, 35°C, methanol: 0.02 mol/L ammonium acetate = 3:97), acesulphame was efficiently separated within 7.6 minutes. Two pretreatment methods were compared, and it was found that adjusting the pH to 7.5 using zinc sulphate and sodium hydroxide, combined with ultrasonic extraction at 50°C for 20 minutes, significantly improved extraction efficiency. The method showed good linearity in the range of 0.10-30 μg/mL, with a correlation coefficient of 0.994 and a detection limit of 0.023 μg/mL. The recovery rate of spiked samples is 96.2-97.4%, with a relative standard deviation of ≤3.8%. This method has advantages such as high sensitivity and good reproducibility.

Keywords: liquid chromatography; fermented bread; acesulphame; content determination.

DOI: 10.1504/IJMMP.2025.155488

International Journal of Microstructure and Materials Properties, 2025 Vol.18 No.4, pp.248 - 263

Received: 01 Aug 2025
Accepted: 30 Apr 2026
Published online: 03 Aug 2026 *

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