摘要
文章对气相色谱法测定调味品中甜蜜素含量的方法进行了优化和改进,实验结果表明加入超声波处理,会明显提高甜蜜素的提取率;优化后的色谱条件可解决色谱峰拖尾现象。最优化条件:汽化温度为160℃,检测器温度为180℃,尾吹为40.0 mL/min,氮气流速为5.0 mL/min,最优化条件下的实验结果RSD为1.03%;环己烷提取甜蜜素过程中,用静置法取代离心法,可提高工作效率,最佳静置时间为30 min。
The method for determining the content of sodium cyclamate in flavoring by GC was optimized and improved on in the study. The results showed that extraction rate was increased by adding ultrasonic treatment. Streaking phenomenon was disappeared under optimized GC conditions which are as following, steaming temperature was 160℃, detector temperature was 180℃,and trail rate was 40.0 mL/min, nitrogen gas rate was 5.0 mL/min. The RSD under optimized GC conditions was 1.03%. Standing method taking place of centrifugation in the process of extracting sodium cyclamate was feasible. The optimized standing time was 30 rain.
出处
《中国调味品》
CAS
北大核心
2009年第6期93-96,共4页
China Condiment
关键词
气相色谱
色谱条件
静置
改进
甜蜜素
GC
GC conditions
standing
improvement
sodium cyclamate
