Description
The method provides an opportunity to control the content of both aspartame and diketopiperazin simultaneously in foods. The method can be used for beverages, marmalades and sweets. By slightly modifying the samp le preparation, the method is also applicable to dessert products such as ice cream products, jellies, chocolate pudding, vanilla cream and yoghurt. Aspartame (APM) and its degradation product diketopiperazin (5-benzyl-3,6-dioxo -2-piperazine acetic acid, DKP) are determined by isocratic HPLC. APM and DKP are separated from preservatives, other sweeteners, flavours etc. on a C-18 Spherisorb ODS-2 column. The compounds are quantified using a UV detector (214 nm).