共振光散射法测定焙烤食品及饮料中的添加剂——甜蜜素  

Determination of additives-cyclamate in baked foods and beverages by resonancelight scattering method

作　　者：江虹[1] 刘艳[1] 李侠 JIANG Hong;LIU Yan;LI Xia(College of Chemistry and Chemical Engineering,Yangtze Normal University,Chongqing 408100,China)

机构地区：[1]长江师范学院化学化工学院,重庆408100

出　　处：《食品与发酵工业》2020年第5期270-274,共5页Food and Fermentation Industries

基　　金：重庆市教委科技基金资助项目(KJ1401226);长江师范学院科技基金资助项目(2018CXX117)。

摘　　要：建立简便、快速测定面包、饼干、果味饮料及碳酸饮料中甜蜜素的高灵敏共振光散射新方法。在pH 9.27 Tris-HCl介质中,甜蜜素与维多利亚蓝B以静电作用生成离子缔合物,使共振光散射(resonance light scattering,RLS)显著增强,并在369 nm处产生一个特征散射峰的新共振光散射光谱,甜蜜素的质量浓度在0.004~0.4 mg/L范围内与共振光散射增强强度(ΔI RLS)呈线性关系,检出限为0.0035 mg/L,样品的定量限分别为2.69 mg/100 g(面包和饼干)和29.2 mg/L(饮料),样品的加标回收率和相对标准偏差(n=5)分别为97.5%~103%和1.8%~2.6%。该法简便、快速,有很高的灵敏度,适用于实际样品分析。A simple and rapid new method of highly sensitive resonance light scattering for the determination of cyclamate in bread,biscuit,fruity drinks and carbonated beverages was developed.In the pH 9.27 Tris-HCl medium,cyclamate reacted with victoria blue B form an ion association complexes by electrostatic interaction,which led to a distinctly enhanced resonance light scattering(RLS)of system,and produced a new resonant light scattering spectrum with characteristic peaks at 369 nm.The mass concentration of cyclamate in the range of 0.004 to 0.4 mg/L had a good linear relationship with the enhancement intensity(ΔI RLS)of resonance light scattering.The detection limit was 0.0035 mg/L;the quantitative limits of samples were 2.69 mg/100 g(bread and biscuit)and 29.2 mg/L(beverages),respectively.The spiked recoveries and relative standard deviations(RSD,n=5)of the samples were 97.5%to 103%and 1.8%to 2.6%,respectively.The method was simple,rapid and of high sensitivity,which could be applied to actual samples analysis with satisfactory results.

关 键 词：面包 饼干 饮料 维多利亚蓝B 甜蜜素 共振光散射 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.3[轻工技术与工程—食品科学与工程]