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A Method for the Estimation of Sucrose Esters (E473) in Foods Using Gas Chromatography-Mass Spectrometry Michael Scotter, Laurence Castle, Dominic Roberts

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A Method for the Estimation of Sucrose Esters (E473) in Foods Using Gas Chromatography-Mass Spectrometry Michael Scotter, Laurence Castle, Dominic Roberts A method for the estimation of sucrose esters (E473) in foods using gas chromatography-mass spectrometry Michael Scotter, Laurence Castle, Dominic Roberts To cite this version: Michael Scotter, Laurence Castle, Dominic Roberts. A method for the estimation of sucrose esters (E473) in foods using gas chromatography-mass spectrometry. Food Additives and Contaminants, 2006, 23 (06), pp.539-546. 10.1080/02652030600631877. hal-00577590 HAL Id: hal-00577590 https://hal.archives-ouvertes.fr/hal-00577590 Submitted on 17 Mar 2011 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Food Additives and Contaminants For Peer Review Only A method for the estimation of sucrose esters (E473) in foods using gas chromatography-mass spectrometry Journal: Food Additives and Contaminants Manuscript ID: TFAC-2006-029 Manuscript Type: Original Research Paper Date Submitted by the 25-Jan-2006 Author: Complete List of Authors: Scotter, Michael; DEFRA Central Science Laboratory, Food Safety and Quality Castle, Laurence; Defra-CSL Roberts, Dominic; DEFRA Central Science Laboratory, Food Safety and Quality Methods/Techniques: Chromatography - GC/MS, In-house validation Additives/Contaminants: Additives general Food Types: Bakery products, Confectionary, Processed foods http://mc.manuscriptcentral.com/tfac Email: [email protected] Page 1 of 24 Food Additives and Contaminants Page 1 of 24 1 2 3 1 A method for the estimation of sucrose esters (E473) in foods using gas 4 5 6 2 chromatography-mass spectrometry 7 8 3 9 10 4 Michael J. Scotter*, Laurence Castle and Dominic P.T. Roberts 11 12 13 5 14 15 6 Central Science Laboratory, Department for Environment, Food and Rural Affairs, Sand 16 For Peer Review Only 17 18 7 Hutton, York YO41 1LZ, UK. 19 20 8 21 22 9 e-mail: [email protected] 23 24 25 10 Tel: (++44) 01904-462000 26 27 11 Fax: (++44) 01904-462133 28 29 12 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 http://mc.manuscriptcentral.com/tfac Email: [email protected] Food Additives and Contaminants Page 2 of 24 Page 2 of 24 1 2 3 1 Abstract 4 5 6 2 A method has been developed for estimating the content in foods of the emulsifying additive 7 8 3 E473, sucrose esters of fatty acids. The analytical approach taken to estimate the complex 9 10 4 mixtures that comprise this additive involved, selective solvent extraction of the intact esters 11 12 13 5 using a mixture of tetrahydrofuran and ethyl acetate, alkaline hydrolysis of the esters to 14 15 6 liberate sucrose, and then GC-MS measurement of the liberated sucrose using GC-MS after 16 For Peer Review Only 17 18 7 acidic hydrolysis to glucose and fructose and then silylation. The method was developed to 19 20 8 aid future estimates of intake of this food additive. The method determines the total sucrose 21 22 9 esters content of a food sample and does not attempt to discrimination between individual 23 24 25 10 sucrose esters when present as a mixture in a food sample. A single (average) factor is used 26 27 11 to convert the liberated sucrose content into sucrose ester content. The method was applied to 28 29 12 analysis of 8 different food types (including bakery wares, sugar confectionery, dairy product, 30 31 32 13 margarine, meat pies and a sauce) spiked with 0.5 to 1% of a mixture of 3 sucrose esters that 33 34 14 spanned the hydrophilic/lipophilic balance (HLB) range 1-16. The limit of quantification was 35 36 15 around 50 mg/kg, which is more than adequate for these additives. The analytical recovery 37 38 39 16 was 73 - 106% with an average of 91%. The precision of the method (RSD) was 6 - 18% (n= 40 41 17 3 to 20 for each food type) with an average RSD of 11%. The main analytical uncertainty is 42 43 44 18 the conversion factor used to express sucrose ester content from the amount of sucrose 45 46 19 liberated. The method is also applicable to sucroglycerides (E474). 47 48 20 49 50 51 21 Keywords: food, additives, emulsifiers, analysis, sucrose esters, E473, E474, gas 52 53 22 chromatography, mass spectrometry, GC-MS, intake estimates. 54 55 56 57 58 59 60 http://mc.manuscriptcentral.com/tfac Email: [email protected] Page 3 of 24 Food Additives and Contaminants Page 3 of 24 1 2 3 1 Introduction 4 5 6 2 Sucrose esters of fatty acids (SuE, E473) are a group of chemically similar additives 7 8 3 controlled in Europe by Directive 95/2/EC (European Parliament, 1995). They may be used 9 10 4 as emulsifiers in a wide range of foods, including bakery products, cakes, beverage whiteners, 11 12 13 5 desserts, confectionery, sauces and dairy-based drinks. Sucrose esters are defined in Directive 14 15 6 96/77/EC (as amended) as the mono-, di- and tri-esters of sucrose with fatty acids occurring in 16 For Peer Review Only 17 18 7 food fats and oils (EU, 1998). They may be prepared from sucrose and the methyl and ethyl 19 20 8 esters of food fatty acids or by extraction from sucroglycerides. Sucroglycerides (E474) are 21 22 9 produced by reacting sucrose with edible fat or oil to produce a similar mixture of SuE with 23 24 25 10 fatty acids together with residual mono-, di- and tri-glycerides from fat or oil (Figure 1). For 26 27 11 the purposes of this work, E473 and E474 are considered to be chemically equivalent. 28 29 12 30 31 32 13 These two groups of emulsifiers comprise a range of products from stiff gels, soft solids to 33 34 14 white or slightly greyish-white powders. They are sparingly soluble in water but soluble in 35 36 15 ethanol and other organic solvents, mineral oil and vegetable oils. SuE and sucroglycerides 37 38 39 16 are permitted in a wide range of foodstuffs under Annex IV of Directive 95/2/EC. SuE are 40 41 17 also permitted under Annex V as a carrier for food colours and fat-soluble antioxidants, and 42 43 44 18 under Annex VI Parts 1 and 2. 45 46 19 47 48 20 These additives have been considered several times by the Joint FAO/WHO Expert 49 50 51 21 Committee on Food Additives (JECFA) and have an ADI of 0-30 mg/kg bw, expressed as 52 53 22 sucrose ester content (JECFA, 2004). The European Food Safety Authority has also 54 55 56 23 evaluated E473 and E474 recently and a Group ADI of 0-30 mg/kg bw was established 57 58 24 (EFSA, 2004). 59 60 25 http://mc.manuscriptcentral.com/tfac Email: [email protected] Food Additives and Contaminants Page 4 of 24 Page 4 of 24 1 2 3 1 In a review of food additive intake in the European Union (EU, 2001), several additives 4 5 6 2 including E473 were highlighted as in need of refined intake estimates using actual 7 8 3 occurrence and consumption data. Therefore a method was needed to measure levels of E473 9 10 4 in foods. 11 12 13 5 14 15 16 6 Review of publishedFor analytical Peer methods Review Only 17 18 19 7 The quantitative analysis of these emulsifiers in food is difficult, primarily because: (i) the 20 21 8 multiple components are similar in structure, (ii) most commercial sources of emulsifiers are 22 23 9 quite heterogeneous and (iii) emulsifiers can be difficult to extract from foods that contain 24 25 26 10 significant amounts of lipid, starch and/or protein. Several analytical strategies have been 27 28 11 employed for the analysis of SuE as such, but there are very few literature references to their 29 30 12 determination in foods. 31 32 33 13 34 35 14 Analysis of the intact esters 36 37 15 Since SuE are liposoluble their measurement in foods requires differentiation of SuE from 38 39 40 16 other lipids/liposoluble materials. The JECFA specifications describe an assay by 41 42 17 solubilization in tetrahydrofuran followed by gel permeation chromatography with refractive 43 44 45 18 index (RI) detection (JECFA, 1995). This method is however applicable only to relatively 46 47 19 pure and concentrated SuE additive formulations. SuE can be determined by reversed-phase 48 49 20 (RP) high-performance liquid chromatography (HPLC) although interferences from fatty acid 50 51 52 21 esters of glycerol were reported (Brauen, Davidson and Salminen, 1990). Sucrose polyesters 53 54 22 are a related class of emulsifiers that are synthesized by esterifying 6 to 8 of the hydroxyl 55 56 23 groups of sucrose with fatty acids and they exhibit similar physicochemical properties to SuE. 57 58 59 24 Methods of analysis for sucrose polyesters based on the direct analysis of the liposoluble 60 25 fraction have been developed using supercritical fluid chromatography (Chester, Innis and http://mc.manuscriptcentral.com/tfac Email: [email protected] Page 5 of 24 Food Additives and Contaminants Page 5 of 24 1 2 3 1 Owens, 1985) or high performance gel permeation chromatography (Birch and Crowe, 1976; 4 5 6 2 Chase, Akoh and Eitenmiller, 1995).
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