Abstract
In order to use the colorimetric methods A and B for the determination of sodium N-cyclohexylsulfamate (sodium cyclamate) for various foodstuffs, effect of coexisting substances to be found in the food was examined. Dulcin, putrefying amines, and some of artificial coloring matter were found to interfere in this determination but they could be removed by preliminary treatment with ion-exchange resin or by solvent extraction.
These determination methods were applied to liquid, semi-solid, and solid foodstuffs and a good result was obtained with the exception of a few.
