Determination of caffeine, ascorbic acid, preservatives (benzoic acid, sorbic acid and their salts), and artificial sweeteners (acesulfame K, saccharine) in soft and strong drinks

INTRODUCTION

The method is used for the determination of the mass concentration of caffeine, ascorbic acid and its salts, sorbic acid and its salts, benzoic acid, and its salts, acesulfame K, saccharin and its salts in beverages. The method can be applied for all types of non-alcoholic and alcoholic beverages including sport and energetic drinks, juices, beer and beer products, wines, brandy and spirits, liquors, and vodka.

MEASURING METHOD

The micellar electrokinetic chromatography (MEKC) allows separation of neutral and ionic forms of analyzed components. The components are detected by intrinsic absorption at a wavelength of 254 nm.