Differential pulse polarographic determination of saccharin in foods: collaborative study

An improved differential pulse polarographic method for the determination of saccharin in foods has been developed. The sample (if solid) is blended with water; an aliquot is acidified with HCl, mixed with Celite, transferred to a chromatographic column, and eluted with chloroform. After chloroform is evaporated with a current of air, the residue is dissolved in 0.1N NaOH, and an aliquot is polarographed in a supporting electrolyte composed of 0.1N HCl, 0.1N KCl, and 0.1% tetrabutylammonium bromide. The method is sensitive, relatively precise, and applicable to a wide variety of foods. A collaborative study has been conducted and the results indicate average recoveries of 101.5, 99.8, 96.9, and 95.3%, respectively, for samples containing saccharin from 0.028 to 1.4%. The method has been adopted as official first action.