蜜饯中甜蜜素测定方法的改进

Improvement On the Method of Determing Sodium Cyclamate in Glace Fruit

样品的前处理过程对食品中甜蜜素的测定有着重要影响。本文根据重氮化反应原理,对食品中甜蜜素的国标测试方法进行了改进。以蜜饯中甜蜜素检测为例,系统地讨论了前处理过程中超声萃取,重氮化反应,离心分离各项操作对检测结果的影响。与国标方法不同,本方法采用目前广泛使用的毛细管色谱柱代替传统的不锈钢柱进行检测。相应地推荐了气相色谱检测时所需的参数。结果表明,利用该方法,甜蜜素的回收率可以达到98%左右,检出限可达到1mg/kg,检测速度快,副反应少,检测精度易于控制,具备一定的推广价值。

Pretreatment process is of great importance in the quantification of sodium cyclamate in food. In this work, an optimization on national standard method is proposed based on the mechanism of diazotization. Taking quantification of sodium cyclamate in glace fruit as an example, the influence of various parameters in ultrasonic extraction, diazotization and centrifugation are discussed. Capillary column need to be employed in the method to replace traditional stainless column. And a suitable setting of gas chromatography is presented accordingly. The re- suits show that about 9g% of recovery rate and lmg/kg of the detection limit can be reached. Moreover, this method has also advantages in higher efficiency and higher accuracy because of less manual operations and less side reactions. Therefore, the method demonstrates itself in daily quantification of sodium cyclamate in food.