高效液相色谱法快速测定冰淇淋中的糖精钠  

Rapid Determination of Saccharin Sodium in Ice Cream by High Performance Liquid Chromatography(HPLC)

作　　者：张晓慧[1] 张维冰[1] 戴建华 

机构地区：[1]齐齐哈尔大学化工系,齐齐哈尔161006 [2]齐齐哈尔市卫生防疫站,齐齐哈尔161006

出　　处：《色谱》1999年第4期408-409,共2页Chinese Journal of Chromatography

摘　　要：用高效液相色谱法快速测定了冰淇淋中的糖精钠。使用反相径向加压柱，紫外检测定量。样品用硫酸铜及氢氧化钠处理后，滤液不用萃取即可上机检测。方法的最低检测限为0．38mg／kg，变异系数为1．72％，回收率为96．25％。This is a method for the rapid determination of saccharin sodium in ice cream by HPLC. A radial compression C18 cohumn, 100 mm ×8 mm i. d., and ultraviolet detector at 220 um were applied to the determination without extraction. The solution of samples would be determined after they were treated with the solution of copper sulfate and sodium hydroxide in water. The detectable amount was 0. 38 mg/kg, the coefficient of variation CV was 1. 72%, and the recovery was 96. 25%-101. 75%.

关 键 词：HPLC 糖精钠 冰淇淋 甜味剂 测定 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]