DIN EN 16155:2012-06

This European Standard specifies a method for the determination of sucralose in foodstuffs by high performance liquid chromatography (HPLC) by means of elution from a reversed-phased (RP) column using aqueous methanol, followed by RI detection. The method has been validated in an inter-laboratory study via the analysis of sucralose (from 83 mg/kg to 737 mg/kg) in spiked samples of ketchup, mayonnaise, biscuits, yoghurt, instant beverage powder and sweets. Depending on their consistency, the samples are either dissolved in water or diluted with water and, if appropriate, they are filtered or clarified with modified Carrez solutions. The sucralose content is determined by high-performance liquid chromatography (HPLC) by means of elution from a reversed-phased (RP) column using aqueous methanol, followed by RI (refractive index) detection. Alternatively, an ELSD may be used. Quantification is performed by applying the external standard method. The content of sucralose in foodstuffs means identifying the content of 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside, as determined in accordance with the method described in this document. This test method can be applied both by food investigation centres for food quality control as well as by concerned business circles within the framework of quality control. By means of this standardized test method, comparable results can be achieved and thus costs for further test methods can be avoided. Depending on the field of application of this generic standard, the focus is on aspects such as health protection, product safety or quality. The committee responsible for this European Standard is CEN/TC 275 "Food analysis - Horizontal methods", the secretariat of which is held by DIN. The committee responsible on the national level is NA 057-01-11 AA "Süßungsmittel" ("Sweeteners") at DIN.