毛细管柱气相色谱法测定酱腌菜中环己基氨基磺酸钠

Determination of sodium cyclamate with capillary gas chromatography in pickled vegetables

目的:快速、准确地测定食品中的环己基氨基磺酸钠。方法:采用TR-1型毛细管柱气相色谱法测定酱腌菜中环己基氨基磺酸钠含量。结果:在最佳色谱条件下,结果在1μg^5μg范围内呈良好的线性关系(r=0.9998),检出限为4 ng。在重复性条件下获得的两次独立测定结果的绝对差值不超过算术平均值的10%,实际测定在3.0%~6.7%之间。加标回收率在95.4%~100.6%之间。结论:方法简单、快速、准确、易于操作,适用于酱腌菜等食品中环己基氨基磺酸钠的测定。

Objective：To determine the cyclamic sodium in foods in a rapid and accurate way.Methods：Use TR-1 capillary column gas chromatography to determine the cyclamic sodium in pickled vegetables.Results： In the best chromatographic conditions,the result shows in the range of 1 μg^5 μg as a good linear relationship（r=0.9998）,and the detection limit was 4 ng.Under repeatability conditions,the absolute difference of two independent measurements was no more than 10% of the arithmetic mean.The actual measurement result was between 3.0% and 6.7%,and the recovery rate with added specimen was between 95.4% and 100.6%.Conclusion： This method is simple,fast,accurate and easy to operate to determine cyclamic sodium in vegetables and other foods.