Page 367 - Analytical method for food addtives
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E954: Saccharin  247




             10               9   2+  is       3          19          7
                       Results obtained for saccharin for six commercial products
               LOD for sodium saccharin was 0.5 mg/mL, the best pH
                   Recovery of 95.2–103.2 % of saccharin from 5 dietary
                         using the potentiometric method compared well to a





                              M mM saccharin solution RSD was 2.78 % (n=8) Sampling frequency is 60/h and only 0.76 mg Hg 2 Results were obtained for saccharin for four commercial products using the FI potentiometric method and these were comparable to those obtained by UV-spectrophotometry The correlation coefficient between methods is 0.9930 D 2  c



             Calibration curve linear  range was from 2.0 to 3.5  products (n=6)  spectrophotometric method Linear from 2 × 10 –3  to 1 × 10 –2  For 4  consumed in each determination  Method:  98.77 to 104.48 % with D 4  LOD = 10 µg/g in samples  for jam sample












             Precision of method  established with  standards (n=6)  Precision of method  established with  standards (n=4)  Precision of method established and applied  to real samples  Precision of method  established  Precision of method  established












             Dietary products  Dietary products  Artificial sweeteners  Foods  Aqueous solutions










             Potentiometric   Flow injection  potentiometric  Derivative UV  spectrophotometric  HPLC  Ion-selective  electrode
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