摘要
气相色谱法测定食品中甜蜜素的原理是其和亚硝酸钠在酸性条件下生成环己醇,测定中发现在终产物中环己醇亚硝酸酯和环己醇并存,是可逆反应,存在动态平衡,因此定量采用双峰定量。本文对目前采用的测定食品酱腌菜中甜蜜素的国标方法 GB/T 5009.97—2003进行了改进。通过食品酱腌菜样品的前处理方式,衍生条件,定量方法,仪器条件及标准曲线制作等条件的优化,大大降低了方法的检出限,检出限为5mg/kg,双峰定量使得定量更加准确,标准曲线线性系数为0.9998,不同浓度的方法加标回收率在82%~101%之间,结果比较满意。
The principle of determining sodium cyclamate in food by gas chromatography is sodium cyclamate react with sodium nitrous acid and form cyclohexane under acidic condition. The study showed that the nitrous acid cyclohexyl eater and cyclohexanol could co-exist in final products. Moreover,the reaction was reversible and the dynamic balance was found. Therefore,the GC peaks of nitrous acid cyclohexyl ester and cyclohexanol were both used for calculation. The determination of sodium cyclamate in food pickles by National standard methods in GB/T 5009.97-2003 was improved. By optimizing conditions of pickles sample before treatment,optimal conditions,quantitative methods,instrument conditions and standard curve derived,the detection limit was greatly improved to 5mg/kg,cyclohexanol was more accurately quantitative detected. Standard curve linear coeffi cient was 0.9998,different concentrations of the method recoveries were between 82% ~ 101%,the results were satisfied.
出处
《中国食品添加剂》
CAS
北大核心
2016年第6期187-189,共3页
China Food Additives
