食品中环己基氨基磺酸钠测定方法的改进  

Improvement of Sodium N-cyclohexylsulfamate determination method in food

作　　者：徐宜宏[1] 蒋施[1] 金雁[1] 赵颖[1] 刘瑜[1] 曾凡[1] 钟钰[1] 李晓东[1] 

机构地区：[1]沈阳出入境检验检疫局综合技术中心,沈阳110016

出　　处：《食品工程》2010年第4期52-54,共3页Food Engineering

摘　　要：对目前采用的测定食品中甜蜜素的国标方法GB/T 5009.97-2003进行了改进。将不锈钢填充柱改为毛细管柱,将恒温检测改为采用程序升温进行分离检测,并对标准曲线的制作方式进行了改进。结果表明,采用改进的国标方法,得到的环己基氨基磺酸钠峰形尖锐,色谱峰与溶剂峰和杂质峰的分离效果更好,且大大降低了方法检出限,由原来的4μg降至10 ng,同时,标准曲线的线性更好,方法准确度和精确度更高,定量更准确。Improved the national standard method GB/T 5009.97-2003 which used to determinate sodium cyclamate in fruit juice drinks currently.Changed the stainless steel filled column to capillary column,instead of using constant temperature detection to temperature programming,and the standard curve drawing method was improved.The results showed that the chromatographic peak of Sodium N-cyclohexylsulfamate was sharper which using the improved method of GB,the target chromatographic peak was separated better to solvent peak and impurities peak,and the method Detection limit was lower,which had reduced from 4 ug to 10 ng,while the linear of stand curve was better,recovery rate and accuracy of method was better,and have more accurate quantitative.

关 键 词：环己基氨基磺酸钠 食品 方法改进 

分 类 号：TS262.6[轻工技术与工程—发酵工程]