摘要
对气相色谱法测定食品中甜蜜素含量的方法进行优化和改进。结果表明:以蛋白沉淀法作为半固体和固体样品预处理的回收率最好,在优化的色谱条件下,甜蜜素和内标物分离度高,测定甜蜜素含量以乙酸丁酯为内标来定量,线性范围为0.1 g/L～1.0 g/L,相关系数为0.999 6,检出限为0.01 g/kg,精密度<5%,回收率为85%～98%。
A method for determining the content of sodium cyclamate in all kinds of food by gas chromatography was optimized and improved in the study. Results indicated the recovery ratio was better by pretreating semisolid and solid sample with protein precipitation. On conditions of optimized gas chromatography, separating degree of sodium cyclamate and internal standard was better. The contents of sodium cyclamate was quatified with internal standard of butyl acetate. The method had a good linear range from 0.1 g/L to 1.0 g/L, and a low detection limit （0.01 g/kg）, and the RSD was 〈5 %, and the recovery ratio was 85 % to 98 %
出处
《食品研究与开发》
CAS
北大核心
2011年第10期118-121,共4页
Food Research and Development
关键词
气相色谱法
内标
甜蜜素
gas chromatography
internal standard
sodium cyclamate
