Saccharin sample preparation

Name Saccharin Sample preparation Potassium bromide dispersion 1.5 mg / 300 mg... 

Two main standards were developed, one for the sweeteners showing UV absorption, i.e. acesulfame, aspartame and saccharin,36 and a separate standard for cyclamate37 which does not show a substantial UV absorption. Both standards use HPLC and propose specific sample preparation procedures. HPLC is also the suitable technique for the quantitative determination of sucralose.38... 

Sample preparation for saccharin analysis by HPLC can be performed as indicated in Section I.C. Methods for extraction have also been described for desserts and sweets containing food thickeners (38) soy sauce, orange juice, and yogurt (60) chewing gum (17,39), and different food samples (42). Aminobenzoic acid, theophyllin, sodium fumarate, and adenine sulfate have been used as internal standards (17,31,39,44). 

Also included in this experiment is a procedure for the analysis of direct and indirect additives in beverages and soft drinks (Sections E-G). This analysis may be substituted for the APC procedure if the instructor desires. High performance LC is a popular approach to analyzing beverages for caffeine, saccharin, benzoate, and other additives. Reverse-phase methods (1-5) like the one described in this experiment have been used to determine caffeine levels in coffee (2,3,5) tea (4), and soft drinks (1,5,6), with most methods including the simultaneous separation and analysis of saccharin and sodium benzoate, with minimal sample preparation required (6). With the... 

To ascertain the quantity of sugar (saccharose) used in the preparation of the preserved fruit, from the total sugar (invert sugar x 0 95 plus saccharose) contained in the sample must be deducted the natural sugar (also calculated as saccharose) due to the quantity of fruit in the sample. For this purpose it is, of course, necessary to know the saccharine contents of different fruits, so that an analysis of fruit of the same quality preserved in water in the same conditions as in the syrup must be made. 

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