Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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GC/MS Analysis of Saccharin in Foods

GC/MS를 이용한 식품중 Saccharin의 분석에 관한 연구

  • 노동석 (한국과학기술연구원 도핑콘트롤센터 서울 청량사서함 131) ;
  • 김승기 (한국과학기술연구원 도핑콘트롤센터 서울 청량사서함 131) ;
  • 이정애 (한국과학기술연구원 도핑콘트롤센터 서울 청량사서함 131) ;
  • 정현숙 (한국과학기술연구원 도핑콘트롤센터 서울 청량사서함 131) ;
  • 유보경 (한국과학기술연구원 도핑콘트롤센터 서울 청량사서함 131) ;
  • 박종세 (한국과학기술연구원 도핑콘트롤센터 서울 청량사서함 131)
  • Published : 1995.12.01
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Abstract

Analytical method for saccharin in foods was developed using gas chromatography/mass spectrometry(GC/MS). Methylation with diazomethane, acetylation with MBTFA, and silylation with MSTFA and MTBSTFA were compared. Methylation of saccharin produced N-methylated saccharin as the major product and O-methylated saccharin as the minor one. Silylation of saccharin with MSTFA and MTBSTFA reasulted in the formation of the correponding O-silylated products, respectively. The derivatization of saccharin was optimized with MSTFA. The ions at m/z 240, 255, and 166 were monitored to characterize saccharin.

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