摘要
建立了食品中甜蜜素的液相色谱-串联质谱测定方法,研究了不同提取溶剂的影响。结果表明,用乙酸乙酯和乙腈的混合溶液(3∶2)提取效果最好,该法采用反相C18柱,流动相A为甲醇,B为0.02 mol/L的醋酸铵溶液,方法线性范围为0.02～0.3μg/mL,相关系数r=0.9994,回收率范围在70.5%～88.2%之间,相对标准偏差≤6.0%。方法准确快速、重现性较好,适用于糖、面烧丸、蜂蜜等多种调味料和食品的检测,符合实际检测工作的需要。
A liquid chromatograph-mass spectrometric method for the determination of sodium cyclamate in food had been established. We studied the effects of differert solvents and found that the recovery was better than others if extracted with ethyl acetate and methyl cyanide. The seperation was carded out on a C18 analytical column with a liner gradiert elution of methyl（A）-solution of 0.02 mol/L ammonium acetate. The linear range was 0.02-0.3 μg/mL and r was 0,9994. The recoveries were in a range of 70,5%-88.2% and the relative standard deviations were less than 6.0%. This method not only was accurate and rapid, but also had preferable reproducivity. It could apply to the analysis of many kinds of flavoring and food such as sugar mianshaowan, and so on. So it met the needs of practical analysis.
出处
《食品科技》
CAS
北大核心
2008年第3期220-222,共3页
Food Science and Technology
关键词
甜蜜素
液相色谱-串联质谱法
食品检测
sodium cyclamate
liquid chromatograph-mass spectrometry
food analysis
