毛细管柱气相色谱法对测定固体食品中甜蜜素方法的改进  

Modification of detection of cyclamate in solid food by capillary gas chromatography.

作　　者：郑三燕[1] 林少美[1] 梁晓蓉[1] 陈珞洛[1] 

机构地区：[1]温州市疾病预防控制中心,浙江温州325000

出　　处：《中国热带医学》2008年第11期2034-2035,共2页China Tropical Medicine

摘　　要：目的建立毛细管柱气相色谱分析固体食品中甜蜜素含量。方法采用了carrez1试剂,carrez2试剂对食品进行了沉淀处理,离心后取上清液进行衍生化反应,衍生化产物用HP-5毛细管柱分离。结果甜蜜素含量在0.25～4.0mg/ml范围内呈良好线性关系(相关系数为0.9997),加标回收率在96.0%～101%,相对标准偏差为1.6%。结论本方法简便,快速,准确,适用于批量样品的测定。Objective To develop a method for determination of cyclamate in solid food by capillary gas chromatography. Methods The cyclamate in the solid food was treated by precipitation in the using of the reagents carrez1 and earrez2, and supernatant was extracted by centrifugation, then was derivated by NaNO2 and H2SO4,finally was separated by HP- 5 capillary gas chromatography. Results It was showed that cyclamate content was in a good linear relation （ r = 0. 9997 ） with the range from 0.25 -4.0mg/ml ,the recovery rate was 96.0% - 101% , RSD was 1.6%. Conclusion This method is simple, rapid, accurate and suitable for determination of wholesome sample.

关 键 词：沉淀法 毛细管柱气相色谱法 甜蜜素 固体食品 

分 类 号：R446[医药卫生—诊断学]