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SPEKTROFOTOMETRYCZNE OZNACZANIEASPARTAMU W WYBRANYCH PRODUKTACH..

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[5]    Nicdcrauer T.: Herstellung, Eigenschaften und Answendungen von Sufiungsmitteln in Lebensmit-tcln. Flussiges Obst, 65, 1998, 131.

[6]    Prasad V.U., Divakar T.E., Sastry C.S.P.: New Methods for the Determination of Aspartame, Food Chemistry, 28, 1988, 269.

SPECTROPHOTOMETRIC EVALUATION OF ASPARTAME IN SELECTED

„L1GHT” FOOD PRODUCTS

Summary

The aim of this study was to adjust a simplc and fast method for aspartame content determination us-ing VIS spcctrophotometry. This method is based on the rcaction of aspartame with l,4-dioxan, dimethy-loformamide and p-chloranil and the measurement of the colour complex absorbancc. The cxperimental materiał was aspartame sweetened food concentratcs and a sweetener in tablcts. The results of preliminary work showed that the method uscd allows for fast and simple aspartame content evaluation in selected food produets. §§