Determination of Saccharin Sodium Content in Highland Barley Liquor
CAI Linsen (Qinghai Product Quality Supervision and Inspection Institute, Xining, Qinghai 810001, China) Abstract: The determination method of saccharin sodium content in highland barley liquor by HPLC had been developed. 10.0 g liquor sample was placed on multivapor for decompression- evaporation until almost dry, then ultra- pure water was injected to 10 mL for subsequent analysis.
μm) Inertsustain C18 (4.6 × 250 mm × 5 column was used for separation. 0.02 mol/L ammonium acetate buffer and methanol (V/V = 85∶15)
μL, was used as mobile phase, the flowing rate was 0.8 mL/min, the column temperature was at 40 ℃, the injection volume was 10 and the wavelength of ultraviolet detector was at 220 nm.The experimental results showed that sodium saccharin showed a good linear relationship
μg/ within 5 to 150 mL and the linear equation was y=24893.5x, the correlation coefficient R2=0.9999, the recovery was between 97.74 % to
μg/ 106.9 %, and the detection limit was 0.023 mL. This method was simple, rapid, precise, accurate and it could be used in the analysis of saccharin sodium in highland barley liquor. Key words: saccharin sodium; highland barley liquor; liquid chromatography