Bestimmung von Saccharin in nichtalkoholischen Getränken durch Differential-Pulspolarographie

Differential pulse polarographic determination of the artificial sweeteners acesulfame‐K and saccharin in beverages

“…Separation and extraction techniques for the determination of saccharin and acesulfame-K have been reported previously [2,6,7]. With the use o f such additional techniques, it should be possible to extend this method for other foods and beverages.…”

“…This method uses a very simple sample preparation method (dilution and filtration) without the use of any separation or extraction techniques before the polarographic analysis. Separation and extraction techniques for the determination of saccharin and acesulfame-K have been reported previously [2,6,7]. With the use o f such additional techniques, it should be possible to extend this method for other foods and beverages.…”

“…Compared with the previous method [6,7], it has the advantage of analyzing the components directly, without any separation techniques. Artificial colors and sorbates may interfere.…”

“…The sweetness of saccharin is about 550 times that of sucrose. Methods based on HPLC 141 and polarography [6,7] for determination in food are available in the literature.…”

“…A differential pulse polarographic (DPP) method has been developed for the simultaneous determination of acesulfame-K and saccharin in carbonated and noncarbonated beverages. Compared with the previous method [6,7], it has the advantage of analyzing the components directly, without any separation techniques. Artificial colors and sorbates may interfere.…”