食品中环己基氨基磺酸钠残留分析方法研究

Research on examination methods of sodium cyclamate residue in food

目的本研究为食品添加剂环己基氨基磺酸钠(甜蜜素)在肉制品、饮料及咸菜等商品中的残留分析方法。方法分析采用毛细管气相色谱法(氢火焰离子化检测器FID),灵敏度高。本分析方法样品前处理工作简单,采用亚硝酸钠及浓硫酸作为衍生化试剂生成环己醇亚硝酸酯。结果气相色谱分析方法保留时间为4.6min,在浓度为1μg/ml-50μg/ml时得到良好的线性关系,方法检出限(信噪比3:1)为0.2ng,在样品中环己基氨基磺酸钠添加浓度为50mg/kg-50mg/kg时,方法平均回收率在86％-107％之间。结论本研究方法高效、稳定,适合进行日常样品的检验工作。

Objective A method was developed for the quantification of Sodium cyclamate , in meat、 drink and pickles by capillary gas chromatography with the Flame Ionization Detector ( FID ). Methods The method requires very littte sample preparation. Cyclamate is derived as cyclohexanol nitrite after the simples process of derivation of the sample by means of Nitrite sodium and sulphuric acid. Results The retention time of the cyclamate is 4.6 min by GC ; Good linearities between the concentrations and relevant peak area responses of all analysts were achieved over the range 1 μg/mL1-50 μg/ml. The limit of detection ( sigal-to-noise ratio 3:1) was 0.2 ng. Recoveries of the fortified samples at different concentration levels (5 mg/kg - 50 mg/kg) were ranged from 86% to 107%. Conclusion The method de-cribed has always performed efficiently, with a high degree of stability , in daily routine analysis.