Rapid determination of saccharin sodium in ice cream by high performance liquid chromatography (HPLC)
Zhang, X.; Zhang, W.; Dai, J.
Se Pu 17(4): 408-409
1999
ISSN/ISBN: 1000-8713 PMID: 12552868 Document Number: 506293
This is a method for the rapid determination of saccharin sodium in ice cream by HPLC. A radial compression C18 cohumn, 100 mm x 8 mm i.d., and ultraviolet detector at 220 nm were applied to the determination without extraction. The solution of samples would be determined after they were treated with the solution of copper sulfate and sodium hydroxide in water. The detectable amount was 0.38 mg/kg, the coefficient of variation CV was 1.72%, and the recovery was 96.25%-101.75%.