Page 345 - Analytical method for food addtives

232 Analytical methods for food additives

and the matrix to be analysed. Further method development may be required to
ensure the methods are applicable for all matrices.

26.4 References
1 ‘Foodstuffs – determination of saccharin in table top sweetener preparations –
spectrometric method’, BS EN 1376:1997.
2 ‘Determination of saccharin in table top sweetener preparations. Spectrometric method’,
Polish-Standard PN-EN 1376:1999. Polski Komitet Normalizacyjny (PKN) Elekorlna
2, PL 00-139 Warsaw. [Polish]
3 ‘Derivative ultraviolet spectrophotometric determination of saccharin in artificial sweet-
eners’, Viannasoares C D, Martins J L S. Analyst (1995) 120(1), 193–195.
4 ‘AOAC Official Method 980.18. Saccharin in food, differential pulse polarographic
method’, AOAC Official Method of Analysis (2000) 47.6.14 p 49.
5 ‘AOAC Official Method 947.10. Saccharin in Food, Sublimation Method’, AOAC
Official Method of Analysis (2000) 47.6.15 p 50.
6 ‘Potentiometric determination of saccharin in dietary products using coated-carbon rod
ion-selective electrode’, Fatibello O, Aniceto C. Analytical Letters (1997), 30(9), 1653–
1666.
7 ‘Liquid membrane electrode based on brilliant green–hydrogen phthalate ion pair’,
Negash N, Moges G, Chandravanshi B S. Chemia Analityczna (1997) 42(4), 579–588.
8 ‘Flow injection potentiometric determination of saccharin in dietary products using a
tubular ion-selective electrode’, Fatibello O, Aniceto C. Laboratory Robotics and
Automation (1999) 11(4), 234–239.
9 ‘Flow injection potentiometric determination of saccharin in dietary products with
relocation of filtration unit’, Fatibello O, Nobrega J A, Guaritasantos A J M. Talanta.
(1994) 41(5), 731–734.
10 ‘Potentiometric determination of saccharin in dietary products using mercurous nitrate
as titrant’, Fo O F, Dossantos A J M G. Talanta (1993) 40(5), 737–740.
11 ‘Simultaneous determination of antioxidants, preservatives and sweeteners permitted as
additives in food by micellar electrokinetic chromatography’, Boyce M C. Journal of
Chromatography A (1999) 847, 369–375.
12 ‘Foodstuffs – Determination of cyclamate and saccharin in liquid table top sweetener
preparations – Methods by high performance liquid chromatography’, BS EN 1379:1997
13 ‘Foodstuffs – Determination of acesulfame-K, aspartame and saccharin – High perform-
ance liquid chromatographic method’, BS EN 12856:1999
14 ‘Determination of intense sweeteners in foodstuffs: collaborative trial’, Willets P,
Anderson S, Brereton P, Wood R. J. Assoc. Publ. Analysts (1996) 32, 53–87.
15 ‘Foodstuffs. Determination of acesulfame-K, aspartame and saccharin. High perform-
ance liquid chromatographic method’, Czech Republic Standard CSN EN 12856. Cesky
Normalizacni Inst, Biskupsky Dvur 5, CZ-1133 47 Prague 1, Czech Republic. [Czech].
16 ‘AOAC Official Method 979.08. Benzoate, caffeine and saccharin in soda beverages,
liquid chromatographic method’, AOAC Official Method of Analysis (2000) 29.1.14 p 2.
17 ‘Liquid chromatographic determination of saccharin in beverages and sweets: NMKL
collaborative study’, Sjoeberg A M K, Alanko T A. Journal of AOAC (1987) 70(1), 58–
60.
18 ‘Liquid chromatographic determination of saccharin in beverages and desserts: comple-
mentary collaborative study’, Sjoeberg A M K. Journal of AOAC (1988) 71(6),
1210–1212.
19 ‘Simultaneous determination of five sweeteners in foods by HPLC’, Kobayashi C,
Nakazato M, Ushiyama H, Kawai Y, Tateishi Y, Yasuda K. Shokuhin Eiseigakyu Zasshi
(1999) 40(2), 166–171. [Japanese]