Simultaneous analysis of four kinds of emulsifiers in beverages by GC/MS

An analytical method using GC/MS for the detection of 4 kinds of dietary emulsifiers, glycerin, sucrose, sorbitan and propylene glycol monoesters of fatty acids (GE, SuE, SE, PGE), in beverages was developed. The emulsifiers were extracted from beverages with tetrahydrofuranethyl acetate (6:4) by homogenizing. The extract was cleaned up on a silica gel column and subsequently a C8 cartridge column, followed by acetylation. The derivatives were then detected by GC/MS. Our newly established method enabled to characterize 4 kinds of emulsifiers and also to identify their fatty acids without hydrolysis or de-esterification. When this method was applied to various beverages on the market, many GE and SuE with different fatty acids were detected. These results suggested that several dietary emulsifiers are used as food additives at the same time in beverages on the market.