比色管色谱法测定食品中甜蜜素的探讨  

A Probe into Determination of Saccharin in Food by Gag Chromatography in Colorimetric Sylinder

作　　者：侯晓燕[1] 李永芳[1] 李俊玲[1] 

机构地区：[1]安阳市卫生防疫站,河南安阳455000

出　　处：《安阳师范学院学报》2003年第5期67-68,共2页Journal of Anyang Normal University

摘　　要：采用比色管为顶空瓶,顶空气相色谱法测定食品中甜蜜素含量。样品在比色管中保温,用氢火焰离子化检测器检测,食品中甜蜜素的最低检出浓度为1.9mg/kg,在样品中加标浓度为0.2-0.4g/kg时,平均回收率为92.4%-97.6%,高、中、低三种浓度的变异系数均小于5%。In this article, a colorimetric sylinder serves as a top-empty bottle, in which the sample is preserved in constant temperature , and the saccharin content in the food is determined by the gas chromatogram. The sample is tested by a hydrogen-fired ionometer. The tested minimus density of saccharin is 1.9mg/kg. When the density is increased to 0.2-0.4g/kg, the average rate of recovery is 92.4-97.6%, and the variation coefficent is under 5%, despite high, medium or low density.

关 键 词：比色管顶空气相色谱法 甜蜜素 氢火焰离子化检测器 

分 类 号：R155.5[医药卫生—营养与食品卫生学]