Simultaneous determination of benzoic acid and saccharin in soft drinks by using lanthanide-sensitized luminescence

Abstract

A simple and fast approach is used for the first time to develop a time resolved lanthanide-sensitized luminescence method for the simultaneous determination of a preservative and a sweetener, namely benzoic acid (BZ) and saccharin (SC), respectively, in food samples. The method involves the formation of the corresponding ternary chelates with terbium(III) and trioctylphosphine oxide (TOPO) in the presence of Triton X-100, and the measurement of the initial rate and equilibrium signal of this system, which were obtained in 0.1 and 5 s, respectively. The dynamic ranges of the calibration graphs, obtained by using kinetic and equilibrium measurements, were 0.2–36 µg ml^–1 and 0.15–30 µg ml^–1, respectively, for BZ, and 3.3–24 µg ml^–1 and 4–36 µg ml^–1 for SC and the detection limits were 0.07 and 0.04 µg ml^–1, respectively, for BZ, and 1.1 and 1.2 µg ml^–1, respectively, for sodium SC. The relative standard deviation ranged between 2.3 and 3.0%. Both compounds were determined simultaneously by using a system of two equations which were resolved by using the calibration data obtained individually for each analyte and by multiple linear regression. Mixtures of BZ and SC in ratios between 3:1 and 1:9 were satisfactorily resolved by using both approaches. The method was applied to the direct analysis of several soft drinks. Analytical recoveries ranged between 89.3 and 108.5%.