Determination of Saccharin in Foods by High Performance Liquid Chromatography

Determination of Saccharin in foods by high performance liquid chromatography (HPLC) after extraction with dialysis was developed. Five to twenty grams of samples were cut into pieces and transferred into a cellophane tubing with 30 ml of 0.1 N HCl. The tubing was submerged in 0.1 N HCl in a messcylinder so that the total volume reached 200 ml. After 24 h of dialization with occasional mixing, the dialysate was analysed by HPLC on a column of NH2 using methanol -1% phosphoric acid (4 : 6) as mobile phase, and the elution was monitored by the absorbance at 230 nm. The minimum measurable amount was 0.005 g/kg, and the recoveries when added to soysauce and grape juice at concentrations of 0.1 to 0.5 g/kg were 96-101.7%.