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  • Article title
  • Abstract
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  • Introduction
  • Materials and methods for analysis of sweeteners
    • Description of samples
    • Analytical method
    • Preliminary preparation of samples
      • First step: Purification of the samples by Carrez solutions
    • Verification of the standard method
    • Liquid chromatographic analysis of samples of chocolate and cocoa products
      • Second Step: Additional purification by solid phase extraction
  • Results
    • Third Step: Additional identification of acesulfame K using a liquid chromatograph (Agilent HP type 1200) with UV-Vis (DAD) detector
  • Conclusion
  • References
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