Determination of Saccharin Sodium in Food by Gas Chromatography

概要

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Several kinds of determination methods of saccharin sodium in foods have been published, but most of them do not base on the specific reaction for saccharin, for example the method of the neutral titration.<BR>In this report, gas chromatographic method for the new determination of saccharin sodium was studied.<BR>The principle of this method bases on the fact that saccharin sodium is converted to thiophenol derivative by the reaction with 1ml of hydrochloric acid and 2g of zinc at 90°C, and it was extracted with 3ml of methyl isobutyl ketone (containing 0.01w/v% pyrene as internal standard) and then injected to Shimadzu (GC-1C type) gas chromatograph. Chromosorb G containing silicone DC-11 (2%) is suitable as the column for thiophenol derivative or pyrene. The relation between peak heights of thiophenol derivative and amount of saccharin sodium was linear in the range of 1-100mg.<BR>This method was applied to fruit juice and canned fruit, into which 500ppm of saccharin was added.<BR>The gas chromatography was not interfered by the components contained in food and the recovery rates were over 97%. The minimum limit of detection was approximately 1 μg as saccharin.
公益社団法人日本食品衛生学会の論文