Ferroin is strongly adsorbed on silica gel but its ion-association complexes are easily desorbed. A simple, rapid and accurate procedure for the determination of saccharin has been devised utilising these properties. The procedure is based on the quantitative formation of the ion-association complex [(Fe phen,) 2+(saccharin),-] when saccharin dissolved in water, 60% aqueous ethanol, 70% aqueous acetone or SOY0 aqueous methanol is shaken with ferroin-impregnated silica gel. The absorbance of the characteristic orange colour of the ferroin ion-association complex is measured a t 510 nm.There are no interferences from glucose, sucrose and dulcin even when these constituents are present a t 1600 times the concentration of saccharin. Sodium cyclamate, sorbic acid, benzoic acid, citric acid and sodium chloride give positive errors. Although the presence of sodium hydrogen carbonate results in a low recovery of saccharin, this compound may be eliminated easily by the addition of dilute sulphuric acid.A procedure for the routine determination of saccharin in saccharin tablets is proposed.
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