Abstract
The determination of saccharin sodium in foods was investigated by using X-ray fluorescence spectrometry. The method was based on the principle that the amount of sulfur atom, constituent of saccharin sodium, could be determined.
The general procedure was as follows:
Saccharin sodium in foods was extracted with ether under acidic conditions and separated by paper chromatography. The spot on the paper chromatogram corresponding to saccharin sodium was identified under an ultraviolet lamp, then the paper chromatogram was cut off and used as a sample for X-ray fluorescence analysis. The intensity of SKα line was measured in vacuum by using X-ray tube (chromium target) and germanium crystal.
The linear relationship was obtained in the range of 5 to 50μg as saccharin sodium and the minimum detection limit was 2.5μg. In the recovery tests for foods, the values of 98-104% were obtained.
