Evaluation of Sucralose as a Sugar Substitute in Different Food Matrices of the Sri Lankan Market Using a Validated HPLC Method

Authors: P.S.F Perera, H.P.P.S Somasiri, K.R.R Mahanama

Affiliations:
1. Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 7, Sri Lanka
2. Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 7, Sri Lanka
3. Department of Chemistry, Faculty of Science, University of Colombo, Colombo 3, Sri Lanka

Journal: Vijoriya International Journal for Research & Innovation
ISSN: 3107-9806
Volume: 1 | Issue: 1 | Year: 2025 (July–December)
Pages: 70–79
Published on: December 4, 2025

DOI: https://doi.org/10.65595/AEZA5234

Abstract

Excessive consumption of added sugars is a major contributor to diabetes and other non-communicable diseases, driving the global demand for low-sugar or sugar-free food products. Sucralose, a non-nutritive sweetener with high stability and sugar-like taste, is widely used in food, beverages, pharmaceuticals, and dietary supplements. It has been recognized as “Generally Recognized as Safe” (GRAS) by the U.S. Food and Drug Administration. However, its use must comply with national and international food safety regulations to ensure that acceptable daily intake (ADI) and maximum permitted levels are not exceeded. This study aimed to develop and validate a simple and reliable High-Performance Liquid Chromatography (HPLC) method for the quantification of sucralose in food and beverage samples available in the Sri Lankan market. Separation was achieved on a Hi-plex-H column (300 × 7.7 mm, 8 µm particle size) at 35°C using ultra-pure water as the mobile phase, monitored using a refractive index detector. Performance of the developed method was assessed according to the Eurochem guidelines. The method demonstrated a limit of detection (LOD) and quantification (LOQ) of 1.2 mg/kg and 2.0 mg/kg, respectively, with a linear range of 1–600 mg/kg (R² = 0.9997). Recovery ranged from 81.2% to 108.0%, with precision (%RSD) below 6.1% for repeatability and reproducibility. The expanded measurement uncertainty (k = 2) was 7.7%. The validated method is accurate, precise, and suitable for routine determination of sucralose in food and beverage matrices.

Keywords: Sucralose, Non-nutritive sweeteners, HPLC, Method validation, Food analysis

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Cite this Article

Perera, P. S. F., Somasiri, H. P. P. S., & Mahanama, K. R. R. (2025, December 4). Evaluation of sucralose as a sugar substitute in different food matrices of the Sri Lankan market using a validated HPLC method. Vijoriya International Journal for Research & Innovation, 1(1), 70–79. https://doi.org/10.65595/AEZA5234