Determination of alitame in food stuffs by TLC and HPLC

Determination of alitame in food stuffs by TLC and HPLC was studied. Alitam e was extracted with water-acetonitrile (8:2) from food stuffs. For samples containing a large amount of sugar, the extracted solution was cleaned up using a DEAE-Sephadex column. The extracted solution was poured onto the co lumn, then the column was washed with water, and alitame was eluted with 0. 2 moI/L hydrochloric acid in 20% methanol containing methyl red. Alitame wa s detected by TLC, and determined by HPLC. TLC conditions: plate, RP-18F254 S; eluent, 0.02 mol/L potassium dihydrogenphosphate-solution (pH 4.6)-metha nol (4:6); visualization, heating at 90 degrees C for 15 min after spraying 0.3% ninhydrin solution. HPLC conditions: column, Lichrosorb RP-18-5; mobi le phase, 0.02 mol/L potassium dihydrogenphosphate solution (pH 4.6)-aceton itrile (8:2); detection, 210 nm; column temperature, 45 degrees C; flow rat e, 1.0 mL/min: injection, 10 mu L. Recoveries of alitame added to commercia l foods were 99.0 similar to 104.2% and the detection limit was 20 mu g/g.