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Sensors 2017, 17(12), 2891; https://doi.org/10.3390/s17122891

Development of a Sequential Injection Analysis System for the Determination of Saccharin

1
Department of Food Science and Technology and Functional Food Research Center, Chonnam National University, YongBong-Ro 77, Gwangju 61186, Korea
2
Department of Industrial Technology, The State University of Malang, Jl Semarang 5, Malang 65145, Indonesia
3
School of Chemical Engineering and Research Center for Biophotonics, Chonnam National University, YongBong-Ro 77, Gwangju 61186, Korea
*
Author to whom correspondence should be addressed.
Received: 28 October 2017 / Revised: 11 December 2017 / Accepted: 11 December 2017 / Published: 12 December 2017
(This article belongs to the Special Issue Sensing in Flow Analysis 2017)
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Abstract

Saccharin is a powerfully sweet nonnutritive sweetener that has been approved for food-processing applications within the range of 100–1200 mg/kg. A simple, rapid, and cost-effective sequential injection analysis (SIA) technique was developed to determine the saccharin level. This method is based on the reaction of saccharin with p-chloranil in an ethanol medium with a hydrogen peroxide (H2O2) acceleration, and the resultant violet-red compound was detected using a UV-Vis spectrophotometer at λmax = 420 nm. To ascertain the optimal conditions for the SIA system, several parameters were investigated, including buffer flow rate and volume, p-chloranil concentration, and reactant volumes (saccharin, p-chloranil, and H2O2). The optimum setup of the SIA system was achieved with a buffer flow rate, buffer volume, and draw-up time of 1.2 mL/min, 2900 µL, and ~145 s, respectively. The optimal p-chloranil concentration is 30 mM, and the best reactant volumes, presented in an ordered sequence, are as follows: 30 µL of H2O2, 450 µL of saccharin, and 150 µL of p-chloranil. The optimized SIA configuration produced a good linear calibration curve with a correlation coefficient (R2 = 0.9812) in the concentration range of 20–140 mg/L and with a detection limit of 19.69 mg/L. Analytical applications in different food categories also showed acceptable recovery values in the range of 93.1–111.5%. This simple and rapid SIA system offers great feasibility for the saccharin quality control in food-product processing. View Full-Text
Keywords: p-chloranil; food-product processing; hydrogen peroxide; saccharin; sequential injection analysis p-chloranil; food-product processing; hydrogen peroxide; saccharin; sequential injection analysis
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Wibowotomo, B.; Eun, J.-B.; Rhee, J.I. Development of a Sequential Injection Analysis System for the Determination of Saccharin. Sensors 2017, 17, 2891.

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