Stability Analysis of Sodium Saccharin in Fried Nuts and Seeds —Determination of sodium saccharin and o-sulfamoyl benzoic acid fried by HPLC

Li Mu^1*Sijia Sun¹Yuhang Liu¹Zeyue Gao²Li Zhang²Ying Xu²Gang Li^2*

• ¹Changchun University, Changchun, China
• ²吉林省产品质量监督检验院, 长春市, China

Since the invention of synthetic sweeteners, the safety of some synthetic sweeteners has been widely debated due to their poor thermal stability. Sodium saccharin is a synthetic sweetener used to modulate the flavor in fried nuts and seeds. The change rule of saccharin sodium under high temperature frying was investigated, and the detection method of saccharin sodium and its frying product o-sulfamoyl benzoic acid using high performance liquid chromatography were established, too. Sodium saccharin will be completely decomposed at 190℃for 40 min by frying. o-Sulfamoyl benzoic acid was the decomposition product of sodium saccharin under high temperature frying conditions. HPLC methods were developed for the determination of sodium saccharin and o-sulfamoyl benzoic acid, simultaneously. When the UV wavelength was 264 nm, the mobile phase was acetonitrile-0.1% formic acid aqueous solution with gradient elution, and the detection was performed by HPLC. The detection limit of sodium saccharin was 0.045 mg/kg, and the limit of quantification was 0.135 mg/kg. o-sulfamoyl benzoic acid showed a detection limit of 0.056 mg/kg, and a limit of quantification of 0.167 mg/kg. The recoveries rate of sodium saccharin spiked were in the range of 105.67%-112.16% with the relative standard deviations (RSDs) in the range of 0.24%-1.39%. The recovery rate of o-sulfamoyl benzoic acid spiked in the range of 98.67%-108.16% with relative standard deviations (RSDs) of 0.13%-1.51%. We use the established method to conduct application detection and analysis on some commercially available snack foods.Saccharin sodium was detected, while o-sulfamoylbenzoic acid was not.