三氯蔗糖，Sucralose；analytical standard, ≥98.0% (HPLC)

Sucralose is a derivative of sucrose[1], which is generally used as a non-nutritive sweetener in foods and beverages.[2]

Sucralose, belonging to the class of synthetic sweeteners,[3] is a noncarcinogenic taste enhancer, found to be 400-800 times sweeter than sucrose. It is not involved in inducing glycemic response and is virtually noncaloric.[4] Sucralose is used as a part of a comprehensive portfolio of analytical standards to monitor natural and artificial sugar substitutes in the food and beverage industries. This product finds applications as a sweetener in a variety of food products and beverages including desserts, bakery products, canned fruits/vegetables, dressings, breakfast cereals, confectionery, medical foods, dietary supplements, etc.[4][3]

 

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Sucralose may be used as an analytical reference standard for the quantification of the analyte in:

• Commercial sugar-free products such as Splenda and Red Raspberry Diet Rite beverage using high performance anion-exchange (HPAE) chromatography coupled with pulsed amperometric detection (PAD).[4]
• Water and beverage samples using liquid chromatography/time-of-flight mass spectrometry (LC/TOF-MS).[5]

一种人类可以检测到的合成甜味剂。可激活肠内分泌细胞上的 T1R2/T1R3 甜味受体，引起胰高血糖素样肽-1 和葡萄糖依赖性胰岛素肽的激素分泌增加。