Colorimetric Determination of Saccharin in Foods

Abstract

Samples of 6 types of foods containing saccharin were subjected to a cleanup procedure, using lead acetate or alcohol precipitation. Saccharin was extracted with a combination of solvents and the extracts were treated with phenol and sulfuric acid and heated to form colored phenolsulfonphthalein derivatives. The color was measured spectrophotometrically at 558 nm. The method was applied to soft drinks, fruit juices, food sweetener tablets, concentrated liquid sweeteners, jellies, preserves, low calorie high protein powders, granulates, and liquids, and chocolate bars. Recoveries ranged from about 90.3 to 121.0% in spiked samples. Satisfactory recovery was obtained for levels as low as 5 mg/100 g sample (0.005%).

Quantitative determination of saccharin in food products by ultraviolet spectrophotometry

“…The literature contains numerous reports on the determination of saccharin in foods and beverages. Various techniques were used; colorimetry (Fernandez-Flores et al, 1973), gas-liquid chromatography (Conacher and O'Brien, 1970; Ratchik and Viswanathen, 1975), infrared spectrophotometry (Coppini and Albasini, 1968), polarography (Lasheen, 1966), gravimetry (Oakley, 1947), and quite recently an ion-selective electrode method (Hazemoto et al, 1974). Basile (1966) reported an ultraviolet procedure for the determination of saccharin in wine, whereby saccharin was isolated as the free acid and interfering materials were eliminated by oxidation with alkaline permanganate solution.…”