气相色谱质谱联用检测冰淇淋产品中甜蜜素含量

Determination of Sodium Cyclamate Content in Ice Cream by Gas Chromatography-Mass Spectrometry

为了建立一种快速准确检测冰淇淋产品中甜蜜素含量的方法，本研究在酸性介质中使亚硝基与环己基氨基磺酸钠反应生成环己醇亚硝基酯，然后通过气相色谱质谱联用检测，其线性方程为Y-67918X＋47176，R^2=0．9995；相对标准偏差分别为1．828％、1．891％和1．754％；回收率在90．5％～102．2％之间，均能满足仪器法检测冰淇淋产品中甜蜜素含量的要求。

In order to establish a fast and accurate detection of the sodium cyclamate content in the ice cream products, the N-nitroso cyclohexano ester which derived from sodium cyclamate with N-nitroso group in acidic media was detected by gas chromatography mass spectrometry, the linear equation was： Y = 67918X ＋47176, R^2 = 0.9995. The relative standard deviations were 1.828%, 1.891% and 1.754%, recoveries was 90.3%- 102.2%, and that all can meet the equipment requirements to detect the content of sodium cyclamate in the ice cream.