气相色谱法测定馒头中甜蜜素

Determination of sodium cyclamate in steamed bread by GC

建立了毛细管柱气相色谱法测定馒头类食品中甜蜜素的方法。采用超声辅助正庚烷萃取馒头中甜蜜素,样品经过衍生化处理(控制反应条件),选择HP-5毛细管柱作为色谱柱,采用FID氢火焰离子化检测器检测。结果表明,甜蜜素质量浓度在0.114 5 mg/m L^1.145 mg/m L范围内与峰面积呈线性关系,相关系数0.999 7;当取样量5 g时,方法的检出限为0.001 55g/kg,定量限为0.005 12 g/kg;样品回收率在90.8%~111%之间,相对标准偏差为2.4%~10.9%。该方法检测结果准备可靠,重复性好,检出限低,适用于馒头类食品中甜蜜素的检测。

GC for determination of sodium cyclamate in steamed bread is established. After ultrasonic extraction, the sample was treated with heptane, then the extracted was used for derivative reaction （controlled thn conditions）, Polar HP-5 capillary chromatographic column was chosen as the separation column, and FID was adopted for determination. The results showed that linear relationship was kept in the range of 0.114 5 mg/mL- 1.145 mg/mL between values of peak and mass concentration of sodium cyclamate,and the correlation coefficient was 0.999 7.When testing a sample of 5 grams,the detection limit was 0.001 55 g/kg,the limit of quantification was 0.005 12 g/kg.The values of recovery and RSD＇s were in the ranges of 90.8%-111% and 2.4%-10.9% respectively.The method is reliable, accurate and repeatable,thus it is suitable tu test the content of cyclamate in steamed bread.