HPLC-MS法测定酱腌菜中的甜蜜素含量

Determination of Sodium Cyclamate in Pickled Vegetables by HPLC-MS

[目的]研究测定酱腌菜中甜蜜素的含量,为酱腌菜中甜蜜素的快速测定提供参考。[方法]通过高效液相色谱-质谱联用（HPLC-MS）方法,同时采用正负离子模式进行多反应检测（MRM）,对酱腌菜中甜蜜素的含量进行测定,用负离子模式的离子对为定量离子,并通过定性定量离子峰面积之比,参照欧盟标准偏差对结果进行判定,最后根据标准曲线采用外标法定量。[结果]试验表明,HPLC-MS法的标准曲线线性良好,相关系数r为0.999,检出限（3S/N）为0.05 mg/kg,回收率在90.2%~100%,RD值为0.5%~1.1%。[结论]HPLC-MS法快速、简便、灵敏、准确,适宜酱腌菜中甜蜜素的快速测定。

[Objective] The aim was to determine sodium cyclamate content in pickled vegetables,to provide reference for rapid determination of sodium cyclamate content in pickled vegetable. [Method] The positive and negative ions modes were selected for MRM by HPLC-MS,the ion pair of negative ion mode was quantitative ion and through the ratio of peak area between qualitative and quantitative ions according to the European standard deviation for determination. [Result] The results showed that a good linearity was obtained for the standard curve of the method,and its correlation coefficient was high（ r = 0. 999）. The detection limit was 0. 05 mg / kg（ 3S / N）. The recovery rate was between 90. 2%-100%,the RD value was 0. 5%-1. 1%. [Conclusion] HPLC-MS method is rapid,simple,sensitive and accurate,which is suitable for rapid determination of sodium cyclamate in pickled vegetables.