DETERMINATION OF CYCLAMATE IN LOW JOULE FOODS BY CAPILLARY ZONE ELECTROPHORESIS WITH INDIRECT ULTRAVIOLET DETECTION

A rapid method for the determination of cyclamate in low joule cordials and other low joule foods by capillary zone electrophoresis (CZE) with indirect ultraviolet (UV) detection at 254 nm is described. Sorbic acid, which is often added to low joule cordials as a preservative, can also be determined with this procedure. Cyclamate and sorbate are well separated from the other components in the foods in less than 5 min using an uncoated fused-silica capillary column with an electrolyte consisting of 1 mM hexadecyltrimethylammonium hydroxide, 10 mM sodium benzoate operating at a voltage of -20 kV. Alpha-hydroxyisobutyric acid was used as the internal standard. The levels of cyclamate determined by CZE were in good agreement with those determined by the AOAC gravimetric method. The artificial sweeteners aspartame, acesulphame-K, alitame and saccharin can also be separated using this procedure. Saccharin and benzoic acid, which are often added with cyclamate to low joule cordials, and caffeine, which is added to low joule colas containing cyclamate, cannot be determined quantitatively with this system.