FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (10): 50-52.
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ZHANG Ping, TAN Hui
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Abstract: A HPLC procedure for the assay of combined sweetening Saccharin and Aspartame in food with the column packed with 5μ m Spherisorb C18 was presented.The methanol and 0.02mol/L phosphate buffer pH4.5 (30.70) mixture was used as mobile phase and .the UV detector wavelength was 210nm.The recoveries of Saccharin and Aspartame were 96.29%~102.7% and 99.2%~105. 1 % respectively,.The determination limits of Saccharin and Aspartame were 0.6ngand 1 .4ng respectively.
Key words: HPLC Saccharin Aspartame
ZHANG Ping, TAN Hui. Determination of Saccharin and Aspartame in food by High Performance Liquid Chromatography(HPLC)[J]. FOOD SCIENCE, 2000, 21(10): 50-52.
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