INTRODUCTION

Various food additives – preservatives (benzoic acid, sorbic acid, and their salts), sweeteners (Acesulfame K, saccharine and its salts) and others are widely used in food industry for the improvement of food products properties and extension of storage life. The amount of these additives in food products is regulated by technical instructions and other norms.

The method is used for measuring the concentrations of preservatives (sorbic and benzoic acids and their salts) and sweeteners (acesulfame К, saccharin and its salts) in food products and raw materials, and dietary supplements.

MEASURING METHOD

The measurement method is based on extraction of the determined components from a sample with hot water, their separation and quantitative determination by capillary electrophoresis method with micellar electrokinetic chromatography. Detection of the determined components is performed in the UV spectrum range at 254 nm wavelength.