Abstract：
:High-pressure liquid chromatography with ultra-violet detection (HPLC-UV) is one of the most commonly used methods to identify and quantify saccharin in non-alcoholic beverages. However, due to the wide variety of interfering UV spectra in saccharin-containing beverage matrices, the same method cannot be used to measure this analyte accurately. We have developed a new, highly effective method to identify and quantify saccharin using HPLC with fluorescence detection (HPLC-FLD). The excitation wavelength (250 nm) and emission wavelength (440 nm) chosen increased selectivity for all matrices and ensured few changes were required in the mobile phase or other parameters. The presence of saccharin in non-diet beverages - a fraud commonly used to replace more expensive sucrose - was confirmed by comparing coincident peaks as well as the emission spectra of standards and samples.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bruno SN,Cardoso CR,Maciel MM,Vokac L,da Silva Junior AIdoi
10.1016/j.foodchem.2014.03.001subject
Has Abstractpub_date
2014-09-15 00:00:00pages
309-15eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00386-0journal_volume
159pub_type
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