Analysis of Saccharin Sodium
August 24, 2022
Download This ApplicationIntroduction
The use of commercial sweeteners in the manufacture of food and drinks is strictly regulated by agencies such as the FDA. This application note demonstrates a robust method for the analysis of saccharin (sodium salt), described in a Food Additive Test Method posted in an annotation of the Food Hygiene Law.
Experimental
Experiment
| Pump: | PU-2080 |
| Degasser: | DG-2080-53 |
| Column Oven: | CO-2060 |
| Autosampler: | AS-2057 |
| Detector: | UV-2075 |
Conditions
| Column: | CrestPak C18S (4.6 mmI.D. x 150 mmL, 5 µm) |
| Eluent: | 0.05 mol/L Phosphate buffer (pH 6.9)/Methanol (90/10) |
| Flow Rate: | 1.0 mL/min |
| Column Temp: | 40ºC |
| Wavelength: | 230 nm |
| Injection Volume: | 10 µL |
| Standard Sample: | Saccharin (sodium salt) 0.5 µg/mL in water |
Structural formula of saccharin (sodium salt) is shown in Fig. 1.
Keywords
Food additive, Sweetener, Saccharin sodium, C18 column, UV detection HPLC
Results
A chromatogram of a saccharin standard is shown in Fig. 2.
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Analysis of Saccharin Sodium
Introduction
The use of commercial sweeteners in the manufacture of food and drinks is strictly regulated by agencies such as the FDA. This application note demonstrates a robust method for the analysis of saccharin (sodium salt), described in a Food Additive Test Method posted in an annotation of the Food Hygiene Law.
Experimental
Experiment
| Pump: | PU-2080 |
| Degasser: | DG-2080-53 |
| Column Oven: | CO-2060 |
| Autosampler: | AS-2057 |
| Detector: | UV-2075 |
Conditions
| Column: | CrestPak C18S (4.6 mmI.D. x 150 mmL, 5 µm) |
| Eluent: | 0.05 mol/L Phosphate buffer (pH 6.9)/Methanol (90/10) |
| Flow Rate: | 1.0 mL/min |
| Column Temp: | 40ºC |
| Wavelength: | 230 nm |
| Injection Volume: | 10 µL |
| Standard Sample: | Saccharin (sodium salt) 0.5 µg/mL in water |
Structural formula of saccharin (sodium salt) is shown in Fig. 1.
Keywords
Food additive, Sweetener, Saccharin sodium, C18 column, UV detection HPLC
Results
A chromatogram of a saccharin standard is shown in Fig. 2.