Abstract
Saccharin is a powerfully sweet nonnutritive sweetener that has been approved for food-processing applications within the range of 100–1200 mg/kg. A simple, rapid, and cost-effective sequential injection analysis (SIA) technique was developed to determine the saccharin level. This method is based on the reaction of saccharin with p-chloranil in an ethanol medium with a hydrogen peroxide (H2O2) acceleration, and the resultant violet-red compound was detected using a UV-Vis spectrophotometer at λmax = 420 nm. To ascertain the optimal conditions for the SIA system, several parameters were investigated, including buffer flow rate and volume, p-chloranil concentration, and reactant volumes (saccharin, p-chloranil, and H2O2). The optimum setup of the SIA system was achieved with a buffer flow rate, buffer volume, and draw-up time of 1.2 mL/min, 2900 µL, and ~145 s, respectively. The optimal p-chloranil concentration is 30 mM, and the best reactant volumes, presented in an ordered sequence, are as follows: 30 µL of H2O2, 450 µL of saccharin, and 150 µL of p-chloranil. The optimized SIA configuration produced a good linear calibration curve with a correlation coefficient (R2 = 0.9812) in the concentration range of 20–140 mg/L and with a detection limit of 19.69 mg/L. Analytical applications in different food categories also showed acceptable recovery values in the range of 93.1–111.5%. This simple and rapid SIA system offers great feasibility for the saccharin quality control in food-product processing.
Highlights
Saccharin (C7 H5 NO3 S) is a powerfully sweet nonnutritive sweetener; it is a white crystalline powder with an intensely sweet taste [1] that is 300–500 times sweeter than sugar
Prior to 1977, before the publication of the additional studies that failed to support the initial assessments of the carcinogenic effects of saccharin, the United States Food and Drug Administration (US FDA) approved a prohibitionary action regarding the use of sodium
This method is based on the reaction of saccharin with p-chloranil in an ethanol medium together with a hydrogen peroxide (H2 O2 ) acceleration, whereby a violet-red compound is produced
Summary
Saccharin (C7 H5 NO3 S) is a powerfully sweet nonnutritive sweetener; it is a white crystalline powder with an intensely sweet taste [1] that is 300–500 times sweeter than sugar. The excellent stability of saccharin during food processing makes it ideal for many different products It is applied in a wide range of food products including baked goods, beverages, soft drinks, sugar preserves and confectioneries, vinegar, pickles and sauces, dairy products, fruit, vegetables, nut products, sugar-free jams and marmalades, and low-calorie preserves [3]. An automated determination of the saccharin concentration for which a SIA system is employed has not been reported; a simple and rapid SIA method for a quantitative determination of the saccharin concentration in food-product samples is proposed in the present paper. The SIA system offers great feasibility regarding the determination of the saccharin concentration as it is simple, rapid, and economical; it can be used for the quality control of nonnutritive sweeteners in food products
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
