Liquid chromatographic determination of saccharin in beverages and desserts

Complementary collaborative study

Anna-Maija Sjöberg

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

A complementary collaborative study was conducted on a liquid chromatographic method for determination of saccharin in accordance with the latest international recommendations. One industrial and 6 official food control laboratories analyzed 3 samples of a juice, a soft drink, and a dessert at concentration levels of 26-90 mg/L, 33-73 mg/L, and 56-147 mg/kg, respectively. Blind duplicates and a blank were supplied for each type of material at each concentration level. The beverage was chromatographed directly and the dessert was extracted with ethanol before chromatography. Average recoveries were 95-107%. The reproducibility relative standard deviations were 6.4-7.3% for the juice, 9.2-20.6% for the soft drink, and 13.4-16.2% for the dessert. The outlier percentage was 14.3%. The results were compared with those of an earlier collaborative study by Nordic laboratories and with general collaborative results obtained by AOAC.
Original languageEnglish
Pages (from-to)1210-1212
Number of pages3
JournalJournal of the Association of Official Analytical Chemists
Volume71
Issue number6
Publication statusPublished - 1988
MoE publication typeNot Eligible

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Carbonated Beverages
saccharin
Saccharin
desserts
Beverages
beverages
soft drinks
liquid
liquids
juices
Liquids
Chromatography
outlier
chromatography
ethanol
Ethanol
Recovery
Food
reproducibility
food safety

Cite this

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title = "Liquid chromatographic determination of saccharin in beverages and desserts: Complementary collaborative study",
abstract = "A complementary collaborative study was conducted on a liquid chromatographic method for determination of saccharin in accordance with the latest international recommendations. One industrial and 6 official food control laboratories analyzed 3 samples of a juice, a soft drink, and a dessert at concentration levels of 26-90 mg/L, 33-73 mg/L, and 56-147 mg/kg, respectively. Blind duplicates and a blank were supplied for each type of material at each concentration level. The beverage was chromatographed directly and the dessert was extracted with ethanol before chromatography. Average recoveries were 95-107{\%}. The reproducibility relative standard deviations were 6.4-7.3{\%} for the juice, 9.2-20.6{\%} for the soft drink, and 13.4-16.2{\%} for the dessert. The outlier percentage was 14.3{\%}. The results were compared with those of an earlier collaborative study by Nordic laboratories and with general collaborative results obtained by AOAC.",
author = "Anna-Maija Sj{\"o}berg",
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Liquid chromatographic determination of saccharin in beverages and desserts : Complementary collaborative study. / Sjöberg, Anna-Maija.

In: Journal of the Association of Official Analytical Chemists, Vol. 71, No. 6, 1988, p. 1210-1212.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Liquid chromatographic determination of saccharin in beverages and desserts

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AU - Sjöberg, Anna-Maija

PY - 1988

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N2 - A complementary collaborative study was conducted on a liquid chromatographic method for determination of saccharin in accordance with the latest international recommendations. One industrial and 6 official food control laboratories analyzed 3 samples of a juice, a soft drink, and a dessert at concentration levels of 26-90 mg/L, 33-73 mg/L, and 56-147 mg/kg, respectively. Blind duplicates and a blank were supplied for each type of material at each concentration level. The beverage was chromatographed directly and the dessert was extracted with ethanol before chromatography. Average recoveries were 95-107%. The reproducibility relative standard deviations were 6.4-7.3% for the juice, 9.2-20.6% for the soft drink, and 13.4-16.2% for the dessert. The outlier percentage was 14.3%. The results were compared with those of an earlier collaborative study by Nordic laboratories and with general collaborative results obtained by AOAC.

AB - A complementary collaborative study was conducted on a liquid chromatographic method for determination of saccharin in accordance with the latest international recommendations. One industrial and 6 official food control laboratories analyzed 3 samples of a juice, a soft drink, and a dessert at concentration levels of 26-90 mg/L, 33-73 mg/L, and 56-147 mg/kg, respectively. Blind duplicates and a blank were supplied for each type of material at each concentration level. The beverage was chromatographed directly and the dessert was extracted with ethanol before chromatography. Average recoveries were 95-107%. The reproducibility relative standard deviations were 6.4-7.3% for the juice, 9.2-20.6% for the soft drink, and 13.4-16.2% for the dessert. The outlier percentage was 14.3%. The results were compared with those of an earlier collaborative study by Nordic laboratories and with general collaborative results obtained by AOAC.

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