HPLC for Determination of the Saccharin Sodium Salt in Drink

This article reports the measurement of the quantity of the saccharin sodium salt in drink by high performace liquid chromatography (HPLC). The experimental procedure involved acidation, transformed the saccharin sodium salt in samples into the saccharine, and then extraction of the saccharine with ether, lastly, determination of the quantity of the saccharine by HPLC. The results showed that from this method it can be obtained that the reclamation of standard addition is 93—100%, the lowest detection limit is 10^-7g and the linear range is 0.5—5.0μg.