毛细管柱气相色谱法测定食品中的甜蜜素

Determination of sodium cyclamate in food by capillary gas chromatography

目的:建立毛细管柱气相色谱法测定食品中的甜蜜素的方法。方法:采用适当的样品处理方法,应用弱极性的HP-1毛细管柱取代填充柱检测食品样品中的甜蜜素。结果:在最佳分析条件下,样品中的甜蜜素经酯化后在0.50～3.00 mg/m l浓度范围内有良好的线性(r=0.9998),回收率为94.1%～97.6%,相对标准偏差3.0%～4.9%。结论:相对于国家标准方法推荐的填充柱,毛细管柱的柱效高,通用性好,结果更易重复,是食品中甜蜜素检测的另一选择。

Objective： To establish a method for the determination of sodium cyclamate in food by capillary gas chromatography. Methods： Using proper sample treatment method, applying non - polar capillary column （ HP - 1 ） to replace packed column for the determination of sodium cyclamate in food. Results： Under the best condition, calibration curves showed good linear relationship within the range of 0. 50 - 3.00 mg/ml （ r = 0. 9998 ） after the reaction of esteriflcation occur. The method recovery was 94. 1% -97. 6% and the relative standard deviation was 3.0% -4. 9%. Conclusion： Capillary column has better column efficiency, commonality and repeatability relative to packed column that is recommended by national standard method. It is another choice for the determination of sodium cyclamate in food.