Liquid chromatographic determination of Saccharin in beverages and sweets: NMKL collaborative study

Anna-Maija Sjöberg, Timo Alanko

Research output: Contribution to journalArticleScientificpeer-review

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Abstract

A reverse phase liquid chromatographic method for the determination of saccharin in a soft drink and a juice was collaboratively studied in 8 laboratories.
Collaborators were supplied with 3 samples of the soft drink and 3 samples of the juice containing sodium saccharin levels of 40-100 mg/L. Average recoveries of sodium saccharin were 95.3% for the soft drink and 98.0% for the juice. The reproducibility coefficients of variation were 16.9% for the soft drink and 10.4% for the juice. In addition, a mini-collaborative study was conducted for the determination of saccharin in 3 samples of sweets produced commercially.
Five collaborators analyzed the samples, which contained saccharin at levels of 100-600 mg/kg according to the maker's specifications. Saccharin was extracted with water and ethanol and chromatographed using a modified liquid chromatographic method. The reproducibility coefficient of variation was 12.4% for the sweets.
Original languageEnglish
Pages (from-to)58-60
JournalJournal of the Association of Official Analytical Chemists
Volume70
Issue number1
Publication statusPublished - 1987
MoE publication typeA1 Journal article-refereed

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saccharin
Saccharin
Beverages
beverages
Carbonated Beverages
soft drinks
sodium
liquid
liquids
juices
Liquids
ethanol
reproducibility
sampling
water
method
beverage
Ethanol
Specifications
Recovery

Cite this

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title = "Liquid chromatographic determination of Saccharin in beverages and sweets: NMKL collaborative study",
abstract = "A reverse phase liquid chromatographic method for the determination of saccharin in a soft drink and a juice was collaboratively studied in 8 laboratories. Collaborators were supplied with 3 samples of the soft drink and 3 samples of the juice containing sodium saccharin levels of 40-100 mg/L. Average recoveries of sodium saccharin were 95.3{\%} for the soft drink and 98.0{\%} for the juice. The reproducibility coefficients of variation were 16.9{\%} for the soft drink and 10.4{\%} for the juice. In addition, a mini-collaborative study was conducted for the determination of saccharin in 3 samples of sweets produced commercially. Five collaborators analyzed the samples, which contained saccharin at levels of 100-600 mg/kg according to the maker's specifications. Saccharin was extracted with water and ethanol and chromatographed using a modified liquid chromatographic method. The reproducibility coefficient of variation was 12.4{\%} for the sweets.",
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Liquid chromatographic determination of Saccharin in beverages and sweets: NMKL collaborative study. / Sjöberg, Anna-Maija; Alanko, Timo.

In: Journal of the Association of Official Analytical Chemists, Vol. 70, No. 1, 1987, p. 58-60.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Liquid chromatographic determination of Saccharin in beverages and sweets: NMKL collaborative study

AU - Sjöberg, Anna-Maija

AU - Alanko, Timo

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