EN 12856:1999

Foreword
1 Scope
2 Normative References
3 Principle
4 Reagents
5 Apparatus and equipment
6 Procedure
7 Calculation
8 Precision
9 Test Report
Annex A (normative) Examples for chromatographic
        conditions which have been proven to lead to
        satisfactory results
Annex B (informative) Figures
Annex C (informative) Precision data
Annex D (informative) Bibliography

This European Standard specifies a high performance liquid chromatographic (HPLC) method for the determination of acesulfame-K, aspartame, and saccharin, see (1), (2) and (3). It also allows the determination of caffeine, sorbic acid and benzoic acid in foodstuffs. Interlaboratory tests have been carried out with acesulfame-K in marzipan, yogurt, fruit yogurt, orange juice beverage, cola, cream and jam, with aspartame in marzipan, fruit yogurt, orange juice beverage, orange flavoured beverage, cola, jam, and preparation for flan, and with sodium saccharin in marzipan, yogurt, fruit yogurt, orange juice, ...