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

descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 1992 English Publisher:Springer Science and Business Media LLCJournal:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, volume 194, pages 517-519 (issn: 0044-3026, eissn: 1438-2385,

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Authors: A, Hannisdal;

doi: 10.1007/bf01185474

pmid: 1496858

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

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Abstract

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.

Keywords

Thiazines, Benzoic Acid, Hydrogen-Ion Concentration, Benzoates, Sorbic Acid, Beverages, Saccharin, Sweetening Agents, Food Preservatives, Chromatography, High Pressure Liquid, Food Analysis

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