李小佳1，杨 扬1，李 瑞1，余家胜1，吴伟都1,2，吴 琴1,3*
（1 杭州娃哈哈集团有限公司，浙江 杭州 310018；
2 杭州娃哈哈科技有限公司，浙江 杭州 310018；
3 浙江省食品生物工程重点实验室，浙江 杭州 310018）
摘要：人工合成甜味剂因热量低、甜度高，在食品中被广泛使用。但过量使用会增加许多健康风险，对人体造成伤害。近年来，人们对使用食品添加剂的重视程度与日俱增。而食品中甜味剂的检测也成为食品添加剂检测领域的重点工作。食品中合成甜味剂的检测手段较多，包括光谱检测技术、电化学检测技术、色谱检测技术等。凭借简单方便的前处理技术以及可以与不同检测器串联等特点，液相色谱法成为最常用的检测手段。本文汇总了当前我国食品中常见人工合成甜味剂的国家标准检测方法，综述了近年来国内外检测方法的研究进展，并对其发展趋势作了展望。还针对液相色谱前处理方法的优化、检测条件的优化以及串联质谱检测方面的拓展做了介绍，为相关研究提供参考。关键词：食品；合成甜味剂；液相色谱法；液质联用法
Research Progress on Detection Methods of Synthetic Sweeteners in Food
LI Xiao-jia1，YANG Yang1，LI Rui1，YU Jia-sheng1，WU Wei-du1,2，WU Qin1,3*
（1 Hangzhou Wahaha Group Company Limited，Hangzhou 310018，China；
2 Hangzhou Wahaha Technology Company Limited，Hangzhou 310018，China；
3 Key Laboratory of Food and Biological Engineering of Zhejiang Province，Hangzhou 310018，China）
Abstract: Synthetic sweeteners are widely used in food owing to their low calorie content and high sweetness.However，excessive use can still increase many health risks and cause harm to the human body. People have attachedgreat importance to the use of additives in recent years. So the detection of sweeteners in food has become a key taskin the field of food additive detection. There are many detection methods for synthetic sweeteners in food，includingspectroscopic detection technology，electrochemical detection technology，chromatographic detection technology，etc.With its simple and convenient pre- treatment technology and the ability to connect to different detectors，liquidchromatography is still the most commonly used method. This article summarized the current national standard testingmethods for synthetic sweeteners in food in China，and reviews the research progress of detection methods forsynthetic sweeteners in food both domestically and internationally in recent years. The future trends of detectionmethod for synthetic sweeteners in foods were also prospected. In addition，optimization of pre-treatment methods，optimization of detection conditions，and expansion of tandem mass spectrometry detection methods for highperformanceliquid chromatography were also introduced，providing reference information for related research.
Key words: food；synthetic sweetener；HPLC；UPLC-MS/MS
中图分类号：TS207.3 文献标志码：A 文章编号：1007-7871（2024）03-0060-08
2024，Vol.27，No.3