Simultaneous Determination of Saccharin and Aspartame in Drinks by UV-Spectrophotometry

A simple and relatively less expensive UV spectrophotometric method was developed for simultaneous determination of saccharin and aspartame in soft drinks by multicomponent analysis method. Wavelengths of 235 nm and 257 nm were selected for determination of saccharin and aspartame respectively. The limit of detection for saccharin and aspartame was found to be 0.0015 g L^-1 and 0.04 g L^-1 respectively. The method obeys beers law within the concentration range of 0.002 g L^-1 to 0.04 g L^-1 and 0.06 g L-1 to 0.28 g L^-1 for saccharin and aspartame respectively. This method was found to have the coefficient correlation (r²) value of 0.9997 and 0.999 for saccharin and aspartame respectively. The method was validated for accuracy, precision and repeatability. The proposed method was found to be simple, accurate, reproducible, sensitive, free form interferences, inexpensive and having good applicability to the routine analysis of samples of foods and beverages.