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等级
analytical standard
质量水平
方案
≥98.0% (HPLC)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
应用
cleaning products
cosmetics
food and beverages
personal care
包装形式
neat
SMILES字符串
OC[C@H]1O[C@H](O[C@]2(CCl)O[C@H](CCl)[C@@H](O)[C@@H]2O)[C@H](O)[C@@H](O)[C@H]1Cl
InChI
1S/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1
InChI key
BAQAVOSOZGMPRM-QBMZZYIRSA-N
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相关类别
一般描述
Sucralose is a derivative of sucrose, which is generally used as a non-nutritive sweetener in foods and beverages.
Sucralose, belonging to the class of synthetic sweeteners, is a noncarcinogenic taste enhancer, found to be 400-800 times sweeter than sucrose. It is not involved in inducing glycemic response and is virtually noncaloric. Sucralose is used as a part of a comprehensive portfolio of analytical standards to monitor natural and artificial sugar substitutes in the food and beverage industries. This product finds applications as a sweetener in a variety of food products and beverages including desserts, bakery products, canned fruits/vegetables, dressings, breakfast cereals, confectionery, medical foods, dietary supplements, etc.
应用
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Sucralose may be used as an analytical reference standard for the quantification of the analyte in:
- Commercial sugar-free products such as Splenda and Red Raspberry Diet Rite beverage using high performance anion-exchange (HPAE) chromatography coupled with pulsed amperometric detection (PAD).
- Water and beverage samples using liquid chromatography/time-of-flight mass spectrometry (LC/TOF-MS).
生化/生理作用
一种人类可以检测到的合成甜味剂。可激活肠内分泌细胞上的 T1R2/T1R3 甜味受体，引起胰高血糖素样肽-1 和葡萄糖依赖性胰岛素肽的激素分泌增加。
包装
Bottomless glass bottle. Contents are inside inserted fused cone.
储存分类代码
11 - Combustible Solids
WGK
WGK 2
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Determination of sucralose in splenda and a sugar-free beverage using high-performance anion-exchange chromatography with pulsed amperometric detection
Hanko PV, et al.
Journal of Agricultural and Food Chemistry, 52(14), 4375-4379 (2004)
Mitchell.AE et al.
Formulation and Production Carbonated Soft Drinks (1990)
Food Analysis by HPLC, Second Edition (2000)
An overview of the safety of sucralose
Grotz L.V and Munro C.I
Regulatory Toxicology and Pharmacology, 55(01), 1-5 (2009)
Analysis of sucralose and other sweeteners in water and beverage samples by liquid chromatography/time-of-flight mass spectrometry
Ferrer I and Thurman EM
Journal of Chromatography A, 1217(25), 4127-4134 (2010)
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