摘要
本实验建立了快速测定酒类中甜蜜素的气相色谱-质谱联用方法。酒类中的甜蜜素在酸性条件下,用次氯酸钠将酒中的甜蜜素转化为含环己基氨基的化合物N,N-二氯环己胺,以正己烷萃取,用内标法定量,以气相色谱-质谱联用法测定。结果表明,样品中添加0.500～4.00 mg/L水平的甜蜜素时,回收率范围为92.4%～110.4%,检测限为0.010 mg/L,相对标准偏差范围为4.52%～7.21%。
A rapid determination method of sodium cyclamate in wines by GC-MS had been developed. Sodium cyclamate was converted into N, N-dichlorocyclohexylamine with sodium hypochlorite in acidic conditions, then extracted by n-hexane and determined by GC-MS with ISTD. The results showed that as the addition of sodium cyclamate was in the range of 0.500-4.00 mg/L in wine samples, the recoveries ranged from 92.4 % to 110.4 %, the detection limit was 0.010 mg/L, and RSD was in the range of 4.52 %-7.21%.
出处
《酿酒科技》
2011年第12期101-103,共3页
Liquor-Making Science & Technology
