Spectrophotometric determination of cyclamate in foods: NMKL collaborative study

Anna-Maija Sjöberg, Timo Alanko

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Abstract

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
Volume70
Issue number3
Publication statusPublished - 1987
MoE publication typeA1 Journal article-refereed

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Cyclamates
cyclamates
acetate
Carbonated Beverages
aqueous solution
jams
soft drinks
Food
food
water
hypochlorites
Hypochlorous Acid
reproducibility
aqueous solutions
method
laboratory
measuring
Recovery
Water
extracts

Keywords

  • cyclamate
  • determination

Cite this

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title = "Spectrophotometric determination of cyclamate in foods: NMKL collaborative study",
abstract = "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.",
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Spectrophotometric determination of cyclamate in foods : NMKL collaborative study. / Sjöberg, Anna-Maija; Alanko, Timo.

In: Journal of the Association of Official Analytical Chemists, Vol. 70, No. 3, 1987, p. 588-590.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Spectrophotometric determination of cyclamate in foods

T2 - NMKL collaborative study

AU - Sjöberg, Anna-Maija

AU - Alanko, Timo

PY - 1987

Y1 - 1987

N2 - 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.

AB - 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.

KW - cyclamate

KW - determination

UR - https://www.ncbi.nlm.nih.gov/pubmed/3610976

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JO - Journal of AOAC International

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