气质联用法测定含蛋白食品中的甜蜜素  

Determination of sodium cyclamate in foods containing protein by gas chromatography-mass spectrometry

作　　者：沈伟健[1] 黄娟[1] 沈崇钰[1] 林宏[1] 赵增运[1] 陈惠兰[1] 徐锦忠[1] 

机构地区：[1]江苏出入境检验检疫局食品实验室,南京210001

出　　处：《分析试验室》2007年第6期93-95,共3页Chinese Journal of Analysis Laboratory

摘　　要：建立了一种用于检测含蛋白食品中甜蜜素的方法.用三氯乙酸对样品进行蛋白变性,次氯酸钠作衍生剂将甜蜜素定量转化为N,N-二氯环己胺,正己烷萃取与基体分离后由气相色谱-质谱联用技术进行测定.在2～50 μg/mL范围内方法的线性良好,5,10和25mg/kg等3个添加水平下,回收率稳定在75.0%～100.0%之间,RSD≤12.1%,灵敏度高,检出限为1.0 mg/kg.A confirmatory method for the determination of sodium cyclamate in foods containing protein by gas chromatography-mass spectrometry was developed. Protein in samples is denaturized by trichlomacetic acid. Then cyclamate was quantitatively converted to N, N-dichlorocyclohexylamine with sodium hypochlorite, and extracted by n-hexane, and detenninated by gas chromatography-mass spectrometry. Linearity of method was good from 2 to 50 μg/mL, and the recoveries were stable in the range of 75.0% to 100.0% at three spike levels （5, 10 and 25 mg/kg）, and CV% ≤12.1%, and LOD= 1.0 mg/kg.

关 键 词：含蛋白食品 甜蜜素 气相色谱-质谱联用 确证方法 

分 类 号：O657.63[理学—分析化学]