Abstract
The purpose of this investigation was to determine a small amount of saccharin sodium in milk beverages and fermented milk beverages by DC-polarography. The results obtained were as follows:
Saccharin sodium was reduced with the half-wave reduction potential of-1.03V at pH 1.0, of-1.04V at pH 2.0 in Sørensen's buffer. In several kinds of other buffer solutions, the same results were obtained. The height of each wave was proportional to the concentration of saccharin sodium.
It was revealed that this method was possible to apply to milk beverages and fermented milk beverages containing the interfering substances for other analytical methods of saccharin sodium such as precipitation test and colorimetry, being followed with good results.
