气相色谱法测定食品中甜蜜素定量方法的探讨  

Quantitative determination of sodium cyclamate in food by gas chromatography

作　　者：王贵双[1] 高丽华[1] 赵俊平[1] 鲁绯[1] 

机构地区：[1]北京市食品酿造研究所,北京100050

出　　处：《中国酿造》2010年第12期159-161,共3页China Brewing

摘　　要：气相色谱法测定食品中甜蜜素的原理是环已基氨基磺酸钠和亚硝酸钠在酸性条件下生成环已醇;环已醇与亚硝酸钠发生酯化反应生成环已醇亚硝酸酯,在测定过程中发现,在终产物中环已醇亚硝酸酯和环己醇并存,且此反应是可逆反应,二者还存在动态平衡,因此定量过程中采用双峰定量,试验结果更准确。The principle of determining sodium cyclamate in food by gas chromatography is that sodium cyclamate will react with sodium nitrous acid, and form cyclohexanol under acidic condition; furthermore, the cyclohexanol will react with sodium nitrous acid, and form nitrous acid cyclohexyl ester. As observed in this study, the nitrous acid cyclohexyl ester and cyclohexanol could co-exist in final products. Moreover, the reaction is reversible and there was a content balance between nitrous acid cyclohexyl ester and cyclohexanol. Hence, if the GC peaks of nitrous acid cyelohexyl ester and cyclohexanol were both used for calculation, the content of sodium cyclamate in food would be more accurate in GC detection.

关 键 词：环己基氨基磺酸钠 气相色谱 定量 

分 类 号：TS202.3[轻工技术与工程—食品科学]