GC-MS法测定葡萄酒中环己基氨基磺酸钠  

Determination of Sodium Cyclamate in Wine by GC-MS

作　　者：林超[1] 段建发[1] 陆奕娜[1] 

机构地区：[1]汕头出入境检验检疫局,广东汕头515031

出　　处：《现代食品科技》2012年第6期722-724,共3页Modern Food Science and Technology

摘　　要：利用气相色谱-质谱联用技术的定性定量优势,对葡萄酒中环己基氨基磺酸钠的检测方法进行了探讨,改进了样品处理方法,建立了GC-MS测定葡萄酒中甜蜜素的方法。经方法验证,甜蜜素在0.5 mg/kg～200 mg/kg范围内呈良好线性,方法回收率在93.0%～107.6%范围内,相对标准偏差小于4%。该方法样品处理简单,定性准确,精密度高,适合葡萄酒中甜蜜素的定量定性分析测试。The method for determination of sodium cyclamic in wines was improved by investigating the sample treatment procedure and adopting GC method. Sodium cyclamate showed good linear relations in the range from 1.0 mg/kg to 400 mg/kg, the recovery of the method was between 93.0% and 107.6%. The precision （RSD） was less than 4%. This method was suitable for determination of sodium cyclamate in wines with simple treatment procedure, high precision and accuracy.

关 键 词：气相色谱质谱 环己基氨基磺酸钠 葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程]