title: Analysis of acesulfame-K, saccharin and preservatives in beverages and jams by HPLC.
abstract: A method is described that permits the simultaneous determination of acesulfame-K, saccharin and benzoic and sorbic acid in beverages and jams. The results of the HPLC analysis, using an RP-C 18 separation system with UV detection at 227 nm are reported.
authors.affiliation: Norwegian Food Control Authority, Central Laboratory, Oslo.
authors.forename: A
authors.initials: A
authors.lastname: Hannisdal
mesh_terms: D001565:Benzoates / Q000032:analysis; D019817:Benzoic Acid; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis / Q000379:methods*; D005520:Food Preservatives / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D012439:Saccharin / Q000032:analysis; D013011:Sorbic Acid / Q000032:analysis; D013549:Sweetening Agents / Q000032:analysis*; D013843:Thiazines / Q000032:analysis
chemical_list: D001565:Benzoates; D005520:Food Preservatives; D013549:Sweetening Agents; D013843:Thiazines; D019817:Benzoic Acid; D012439:Saccharin; C006362:acetosulfame; D013011:Sorbic Acid