Highly sensitive determination with CAD of sucralose in distilled liquor
Description"Sucralose is a functional sweetener produced from sucrose as a raw material. Its sweetness is 600 times that of sucrose. Due to its relatively high safety, it has been widely used in food and health care products in recent years. Unlike other common sweeteners (such as acesulfame, sodium saccharin, etc.), sucralose does not contain chromogenic groups and has no obvious UV absorption. Therefore, national standards GB22255-2014 ""Determination of sucralose in food"" stipulate the determination of sucralose by RI or ELSD.However, due to the low sensitivity of the RI and ELSD instruments, the det
|Market:||Food and Beverage|
For Research Use Only. Not for use in diagnostic procedures.