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Analysis of acesulfame-K, saccharin and preservatives in beverages and jams by HPLC

Analyse von Acesulfam-K, Saccharin und Konservierungsstoffen in Getränken und Marmelade mittels HPLC

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Zusammenfassung

Es wird eine Methode beschrieben, die die gleichzeitige Bestimmung von Acesulfam-K, Saccharin und Benzoe- und Sorbinsäure in Getränken und Marmelade. Die HPLC-Analyse erfolgt mit Hilfe eines RP-C18-Trennsystems und der UV-Detektion bei 227 nm.

Summary

A method is described that permits the simultaneous determination of acesulfame-K, saccharin and benzoic and sorbic acid in beverages and jams. The results of the HPLC analysis, using an RP-C 18 separation system with UV detection at 227 nm are reported.

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Authors and Affiliations

  1. Norwegian Food Control Authority, Central Laboratory, P.O. Box 8187 Dep., N-0034, Oslo 1, Norway

    Atle Hannisdal

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  1. Atle Hannisdal
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Hannisdal, A. Analysis of acesulfame-K, saccharin and preservatives in beverages and jams by HPLC. Z Lebensm Unters Forch 194, 517–519 (1992). https://doi.org/10.1007/BF01185474

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  • DOI: https://doi.org/10.1007/BF01185474

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