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DETERMINATION OF SODIUM SACCHARIN IN CHEWING GUM BY HIGH PRESSURE LIQUID CHROMATOGRAPHY
Author(s) -
ENG MENGYANG,
CALAYAN CAROLINA,
TALMAGE JOSEPH M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12666.x
Subject(s) - saccharin , chromatography , chemistry , sodium carboxymethylcellulose , chewing gum , sodium , solvent , relative standard deviation , high performance liquid chromatography , food additive , food science , organic chemistry , detection limit , medicine , endocrinology
A method is presented for the precise and accurate determination of sodium saccharin in chewing gum utilizing high pressure liquid chromatography. The sodium saccharin is extracted into a biphasic solvent system and quantitated by the internal standard method. The procedure presented exhibits a percent recovery of 101.3% with a standard deviation of 2.6%. Results of the analysis of five different flavors of two commercial brands of sugarless chewing gum indicate a range of 79% to 116% of label claim. No evidence of chemical degradation of the sodium saccharin was found.