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A new method for the determination of saccharin based on thin-layer chromatography and spectrophotometry

✍ Scribed by Vidaud, Z. E. ;García Roché, M. O. ;Gonzáles, Esther

Publisher
John Wiley and Sons
Year
1987
Tongue
English
Weight
201 KB
Volume
31
Category
Article
ISSN
0027-769X

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✦ Synopsis

Saccharin is extracted from the acidified liquid food with chloroform. This solvent is evaporated ; the residue is dissolved in ethyl acetate and applied on a silica gel GF,,, plate. After chromatographic separation, the saccharin band is scraped off and extracted with 1 % sodium carbonate solution. After centrifugation, absorbances at 235 and 244 nm are measured, and the difference A,,5-A, is obtained. Standards similarly treated permit to get a calibrating plot and calculate the amount of saccharin in the sample. The method has good precision (C.V. 6"<<) and accuracy (91.2":, recovery).

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