Food (saccharin sodium) testing

There are three national standard methods for the determination of saccharin sodium in food: high-performance liquid chromatography, thin-layer chromatography, and ion selective electrode determination. The following is an introduction to the thin layer chromatography method (based on the second method of GB/T5009.28-2003.

(1) Principle: Under acidic conditions, saccharin sodium in food is extracted, concentrated, separated by thin layer chromatography, colored, and compared with the standard for qualitative and semi quantitative determination

(2) Reagent

① Anhydrous sodium sulfate

② Hydrochloric acid (1+1): Take 100mL of hydrochloric acid and dilute with water to 200mL

③ Sodium hydroxide solution (40g/L)

④ Copper sulfate solution (100g/L): Weigh 10g of CuSO4 · 5H2O, dissolve with water and dilute to 100mL

⑤ Ether: No peroxide

⑥ Anhydrous ethanol and 95% ethanol

⑦ Polyamide powder: 200 mesh

⑧ The developing agent is as follows:

a. n-butanol+ammonia water+anhydrous ethanol (7+1+2)

B. Isopropanol+ammonia water+anhydrous ethanol (7+1+2)

⑨ Color reagent: Bromocresol purple solution (0.4g/L): Weigh 0.04g of bromocresol purple, dissolve in ethanol (50%), add 1.1mL of sodium hydroxide solution (4g/L), adjust the pH to 8, and bring to a constant volume of 100mL

Standard solution of saccharin sodium: Accurately weigh 0.0851g of saccharin sodium dried at 120 ℃ for 4 hours, dissolve in ethanol, transfer to a 100mL volumetric flask, and dilute with ethanol (95%) to the mark. Every 1mL of this solution is equivalent to 1mg of saccharin sodium (C6H4CONNaSO2 · 2H2O)

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