A Rapid Spectrophotometric Method for the Determination of Lead (Pb) in Calcium Saccharin

The determination of lead (Pb) content in calcium saccharin is critical due to the potential health risks posed by lead exposure, even at low concentrations. This study explores the application of various analytical techniques for the quantification of lead in calcium saccharin, a widely used artificial sweetener. Methods such as atomic absorption spectroscopy (AAS), a simpler direct spectrophotometric method for the trace lead concentration in calcium saccharin samples. The method was successfully used; and average sample results have been found 0.32 mg/Kg. The results were within the specification of not more than 2.0 mg/Kg maximum. The results highlight the sensitivity, accuracy, and precision of these methods in detecting trace amounts of lead, with particular emphasis on optimizing sample preparation and minimizing interference. The findings provide valuable insight into the effectiveness of analytical techniques in ensuring the purity and safety of calcium saccharin in food and pharmaceutical applications.