高效液相色谱测定食品中环己基氨基磺酸钠的提取方法研究

目的通过对多类食品中环己基氨基磺酸钠(甜蜜素)测定的样品前处理技术和测定方法的研究,建立简便、快速、适用的食品中甜蜜素的高效液相色谱测定方法。方法选用30%乙醇提取样品中的甜蜜素。提取液中的甜蜜素与次氯酸钠反应生成N,N-二氯环己胺,经正己烷提取,用高效液相色谱测定。结果食品中甜蜜素在0～2.00 mg/ml范围内,浓度与峰面积呈直线相关关系;方法最低检出量为0.02μg;最低检出浓度为0.005 0 g/kg。对浓度为0.097～5.6g/kg的样品连续测定6次,RSD为1.1%～6.0%;加标量为0.20～2.0 g/kg的样品,回收率为85%～106%。结论该方法简便、快速、精密、准确,适用于食品中甜蜜素含量的测定。

Extraction methods of sodium cyclamate in food with HPLC determination

OBJECTIVE To establish a extraction method for determination of sodium cyclamate in food by high performance liquid chromatography.METHODS Sodium cyclamate in samples was extracted with 30% ethyl alcohol,and then the analyte reacted with sodium hypochlorite to form N,N-dichloricyclohexylamine which was extracted with hexane and determined by high performance liquid chromatography.RESULTS The linear range of the method was 0-2.0mg/ml.The limit of detection was 0.02 μg with the lowest detection concentration of 0.005 0 g/kg.The RSDs were in the range of 1.1%-6.0% for samples with concentration ranging from 0.097 g/kg to 5.6 g/kg(n = 6),and the recovery rates were 85%-106% for samples spiked with standard from 0.20 g/kg to 2.0g/kg.CONCLUSION This method is simple,rapid,precise,accurate and applicable for determination of sodium cyclamate in food.