Saccharin (20–800 p.p.m.) is assayed in soft drinks and soft drink concentrates by extraction into ethyl acetate and determination by molecular emission cavity analysis, based on the S2 emission generated by the saccharin, using a nitrogen-diluted hydrogen-air flame.
R. Belcher, S. L. Bogdanski, R. A. Sheikh and A. Townshend, Analyst, 1976, 101, 562 DOI: 10.1039/AN9760100562
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