食品中甜蜜素含量测定方法探讨与改进  

Discussion and Improvement on Determination Method of Sodium Content in Food

作　　者：章海平[1] 

机构地区：[1]江苏省沭阳县疾病预防控制中心,江苏沭阳223600

出　　处：《中国卫生产业》2015年第34期191-192,共2页China Health Industry

摘　　要：目的通过对国标方法进行改进,建立食品中甜蜜素测定的毛细管柱气相色谱分析方法 ,获得更准确结果。方法对样品处理过程、衍生条件、气相色谱条件及标准曲线的优化。结果在改进的条件下,甜蜜素在0.05~15 mg范围内线性关系良好,相关系数r=0.999 6,以3倍信噪比计算,方法的检出限为1.0 mg/kg,RSD〈6.21%（n=6）。对不同类别食品低、中、高3种浓度的加标,平均回收93.5%~96.9%。结论通过对国标方法中部分条件改进以后,使操作更加简便、容易,分离度好,方法精密度和准确度提高,可适用于不同基质的甜蜜素检测。Objective To establish a method for the determination of sodium in food by using the method of improving the standard of GB. Methods The optimization of the process of sample handling, derivatization, gas chromatography and standard curve. Results In the condition of improvement, the range of 0.05~15mg was good, the correlation coefficient was r=0.999 6,and the detection limit was 1.0mg,RSD6.21%（n=6）. For different types of food, low, medium and high concentration of 3kinds of concentration, the average recovery of 93.5%~96.9%. Conclusion The operation is more simple, easy, and easy to be separated, and the precision and accuracy of the method can be improved.

关 键 词：甜蜜素 衍生 食品 气相色谱法 

分 类 号：R264.9[医药卫生—中医外科学]