毛细管柱气相色谱法测定食品中的甜蜜素

Determination of Sodium Cyclamate in Food by Capillary Gas Chromatography

建立了食品中甜蜜素的毛细管柱气相色谱测定方法,对GB/T 5009.97-2003食品中甜蜜素的测定标准进行了修订。对样品前处理进行优化,食品中甜蜜素超声提取,经衍生化后,正己烷提取,离心,取上清液气相色谱法测定,毛细管柱程序升温分离,氢火焰检测器检测,保留时间定性,外标法定量。甜蜜素质量在0-5.0mg范围内与峰面积线性相关,相关系数r=0.9996,检出限为0.002g/kg,回收率为92.0-101.33%,RSD为0.24-0.39%。

A method for determination of sodium cyclamate in food by capillary gas chromatography has been established, based on GB/T 5009.97-2003 revised a standard of determination of sodium cyclamate in food. First, optimize the processing of the samples, sodium cyclamate in food sample was extracted by ultrasonic,derivatization,then extracted with n-hexane. The supernatant was separated by centrifugation and determined by gas chromatography. Detection by hydrogen flame detector, qualitative by retention time, quantify by external standard method. The peak area is linear with the concentration of sodium cyclamate in the range of 0 ～5.0 mg, correlation of association r =0.9996. The limit of mass detection is 0.002 g/kg. The recovery rate is 92.0%～101.33%, and the RSD is 0.24%～0.39%.