Report on Saccharin

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.…”