Flow-through spectrophotometric sensor for the determination of saccharin in low-calorie products

Abstract

A simple, rapid and inexpensive monoparameter flow-through sensor has been developed for the determination of saccharin in low calorie and dietary products. The method is based on the transient adsorption of the sweetener on Sephadex G-25 solid phase packed to a height of 20 mm in the flow cell. The optimal transient retention of the synthetic sweetener, in terms of sensitivity and sampling frequency, was obtained when pH 2.75 citric acid-sodium citrate buffer 5 Â 10 À3 M was used as a carrier at a flow-rate of 1.5 ml min À1. Saccharin was determined measuring its intrinsic absorbance at 217 nm at its residence time. Calibration graphs for peak height and peak area were linear over the range 5.0-200.0 g ml À1 , RSD 1.18%, and 1.0-200.0 g ml À1 , RSD 0.78%, respectively. Saccharin was determined in several food samples measuring height or area peak, obtaining recoveries ranging between 98-104 and 99-102% for height and area peak, respectively. The procedure was validated for use in the determination of saccharin in low calorie and dietary products giving reproducible and accurate results.

Synthesis, spectroscopic and electrochemical characteristics of a novel Schiff-base from saccharin and tryptophan

“…4), there are two maximum absorption bands (Ȝ max ) at 201 and 266 nm which are related to ʌĺʌ* transitions. These bands are in accord with the literature data [37]. UV-Vis.…”

Synthesis, spectroscopic and voltammetric studies of a novel Schiff-base of cysteine and saccharin

“…p * and p ? p * transitions (217, 233 and 269 nm) in the electronic spectrum of saccharin in water solution [54]. These transitions are also found in the spectra of the Schiff-base, but they are shifted towards lower and higher frequencies, confirming the coordination to the cysteine.…”

Recent trends in solid phase spectrometry: 2003–2009. A Review

“…(N-L-α-aspartyl-Lphenylalanine-1-methyl ester) (AS) in sweets and drinks [88], and Acesulfame-K (6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide) (AK) in tabletop sweeteners [89]. Their FI-SPS system was also used for the determination of AS in low-calorie foods and dietary products [90] and SA in low-calorie foods, but without separation [91]. Diphenylamine residues in apple and pear can also be determined by FI-SPS [64].…”