Analytical method for saccharin in foods was developed using gas chromatography/mass spectrometry(GC/MS). Methylation with diazomethane, acetylation with MBTFA, and silylation with MSTFA and MTBSTFA were compared. Methylation of saccharin produced N- methylated saccharin as the major product and O-methylated saccharin as the minor one. Silylation of saccharin with MSTFA and MTBSTFA resulted in the formation of the corresponding O-silylated products, respectively. The derivatization of saccharin was optimized with MSTFA. The ions at m/z 240, 255, and 166 were monitored to characterize saccharin.

• 노동석(한국과학기술연구원 도핑콘트롤센터) | Dong-Seok Lho
• 김승기(한국과학기술연구원 도핑콘트롤센터) | Seung-Ki Kim
• 이정애(한국과학기술연구원 도핑콘트롤센터) | Jeong-Ae Lee
• 정현숙(한국과학기술연구원 도핑콘트롤센터) | Hyeon-Sook Jeung
• 유보경(한국과학기술연구원 도핑콘트롤센터) | Bo-Kyong Yoo
• 박종세(한국과학기술연구원 도핑콘트롤센터) | Jongsei Park