Abstract: Sodium saccharin is the oldest sweetener. Saccharin was discovered by American scientists in 1878 and was soon accepted by the food industry and consumers. The sweetness of saccharin is 300 times to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.
Saccharin sodium is an organic chemical synthesis product and a food additive. It is a sweetener. In addition to causing a sweet sensation in taste, it has no nutritional value for the human body. On the contrary, when more saccharin is eaten, it will affect the normal secretion of digestive enzymes in the gastrointestinal tract and reduce appetite. Therefore, it is necessary to control the content of saccharin sodium. For this reason, Nanjing Kejie applied LC-600 liquid chromatography to analyze the analysis method of saccharin sodium. It can also use high-performance liquid chromatography to detect the content of sorbic acid, benzoic acid and saccharin sodium in orange juice and carbonated beverages. Fast detection and accurate and reliable results.
1. High performance liquid chromatogram of benzoic acid, sorbic acid, sodium saccharin (0.04mg / mL)
2. The scope of application of this method
1) Food: cold drinks, beverages, jellies, cold fruits, protein sugar, etc.
2) Feed additives: pig feed, sweeteners, etc.
3) Daily chemical industry: toothpaste, swish, eye drops, etc.
4) Electroplating industry: electroplating brightener
3. Instrument configuration
Test items
Benzoic acid, sorbic acid, sodium saccharin
Experimental unit of this project
Nanjing Kejie Analytical Instrument Application Research Institute
Experimental instrument model and configuration
LC-600 liquid chromatograph
P600 gem constant current pump 1
1 UV600 ultraviolet detector
1 7725i 6-way injection valve
1 set of WS600 chromatography workstation
Liquid chromatography column
Imported C184.6mm * 250mm (special column for sugar)
4. Principle of liquid chromatography for detecting sodium saccharin in food
The sample is heated to remove carbon dioxide and ethanol, adjust the pH to near-neutral, filter and then enter a high-performance liquid chromatograph, and after reversed-phase chromatography separation, qualitative and quantitative according to retention time and peak area.
5. Detection of saccharin sodium liquid chromatography reagent in food
1) Methanol: filtered through a filter membrane (0.5 μm).
2) Ammonia water (l + 1): Ammonia water is mixed with equal volume of water.
3) Ammonium acetate solution (0.02mol / L): Weigh 1.54g ammonium acetate, add water to 1000mL to dissolve, and filter through a filter membrane (0.45μm).
4) Standard stock solution of sodium saccharin: Accurately weigh 0.0851g of sodium saccharin after drying at 120 ℃ for 4h, add water to dissolve and bring the volume to 100.0mL. The content of sodium saccharin 1.0mg / mL, as a stock solution.
5) Standard use solution of saccharin sodium: Draw 10.0mL of saccharin sodium standard stock solution into 100mL volumetric flask, add water to the mark. Filter through the filter membrane (0.45μm). This solution is equivalent to 0.10 mg of sodium saccharin per ml.
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