Kvasny Prum. 1985; 31(6): 129-132 | DOI: 10.18832/kp1985022

Stability and determination of sweetener USAL in beer and wine.Peer-reviewed article

M. PRUDEL, E. DAVÍDKOVÁ, V. PEŘINA, K. PRŮŠA, J. DAVÍDEK

The method for the determination od Usal (Aspartame hydrochloride; L-aspartyl-L-phenylalanine methylester hydrochloride) was modified for the analysis of low sweetener concentrations in beer and wine. The original procedure for Usal determination in foods based on Usal separation on a strong cation exchanged in citrate buffer by means of a simplified aminoacid analyzer was applied without any preliminary sample concentration. The modification comprise lager injections applied (3 ml instead the former 0.2 ml), a longer column (250 ´ 7 mm), higher pH of elution buffer (pH 4.55) and higher working temperature of column (74 °C). The sensitivity limit of Usal determination in beer is 20 mg . l^-1. The analysis takes 45 min. No usual loss were observed in beer (11 % unpasteurized) after 50 days of storage at5 °C and 5,9 % Usal loss occurred after 20 days of storage at18 °C. The halftime of Usal decomposition in while wine was 35 weeks at 20 ±2 °C.
(In Czech, English summary only)

Keywords: sweetener, USAL, beer, wine, aminoacids

Published: June 1, 1985