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Sucralose is an
artificial sweetener originally sold under the trade name Splenda, but now
also supplied by a variety of manufacturers under various
Sucralose is approximately 600 times as sweet as sucrose
twice as sweet as saccharin, and four times as sweet as aspartame.
- Sucralose was
extracted with water or methanol, and the extracted solution was cleaned
up on a Sep-Pak C18 cartridge and a Sep-Pak Alumina N
- The AEC separation was performed on a CarboPac
PA1 column using 100 mmol/L sodium hydroxide-50 mmol/L
sodium acetate solution as the mobile phase at a flow rate of 1.0 mL/min.
Sucralose, like most carbohydrates, lacks a good chromophore and
therefore requires high concentrations to be detected by UV absorbance.
detection method is specific for those analytes that can be oxidized at
a selected potential, leaving all other compounds undetected.
amperometric detection (PAD) is a powerful detection technique with a
broad linear range and very low detection limits.
High-performance anion-exchange chromatography (HPAE) is a technique
capable of separating most carbohydrates and their analogues.
passes vapidly through the body unchanged and does not affect the blood
glucose level, carbohydrate metabolism and insulin production.
provides a wider selection of food for people with diabetes to limit
their caloric or sugar intake.
sucralose is very heat stable , it is useful in food processing which
requires high temperatures, such as canning.
sucralose is not a carbohydrate, it does not lead to tooth decay.
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