Spectrophotometric determination of cyclamate in foods: NMKL collaborative study

Anna-Maija Sjöberg, Timo Alanko

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)


A spectrophotometric method for the determination of cyclamate was collaboratively studied in 9 laboratories. Ethyl acetate is added to extract cyclamate from acidic aqueous solution into water, and the cyclamate is then quantitatively converted to N,N-dichlorocyclohexylamine by adding excess hypochlorite. N,N-Dichlorocyclohexylamine is determined by measuring its UV absorption at 314 nm. Six samples, 3 soft drinks with cyclamate levels of 0.36-0.47 g/kg and 3 jams with levels of 1.23-1.50 g/kg, were included in the study. Average recoveries of cyclamate were 99.7% in the soft drinks and 103.8% in the jams. Reproducibility coefficients of variation were 6.7% for the soft drinks and 4.4% for the jams.
Original languageEnglish
Pages (from-to)588-590
JournalJournal of the Association of Official Analytical Chemists
Issue number3
Publication statusPublished - 1987
MoE publication typeA1 Journal article-refereed


  • cyclamate
  • determination


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