食品中甜蜜素检测方法的研究进展

甜蜜素又称环己基氨基磺酸钠,是常见的食品高倍甜味剂之一。目前我国允许在冷冻饮品、蔬菜水果制品和焙烤食品等添加甜蜜素,并明确规定了各类食品中甜蜜素的最大使用量,但仍有部分食品超范围、超量添加甜蜜素。研究发现长期过量食用甜蜜素不利于人体健康,因此符合规定的使用甜蜜素,严格控制甜蜜素的用法用量至关重要。本文总结了多种食品基质中甜蜜素检测方法,重点阐述了气相色谱法、液相色谱法、离子色谱法以及分光光度法检测甜蜜素的区别,比较各种方法的优缺点,探讨了未来甜蜜素的检测方向,以期为提升我国食品添加剂合理使用提供支撑。

Research progress on the detection methods of cyclamate in food

Cyclamate, also known as sodium cyclamate, is one of the common high-power sweeteners for food. It is favored in the modern food processing industry because a small amount of sodium cyclamate can obtain better sweetness and taste. As a result of a small amount of additive can get better sweetness and taste, it is favored in modern food processing industry. At present, China allowed the addition of appropriate cyclamate in 8 food categories, such as frozen drinks, vegetable and fruit products, baked food, etc., and clearly stipulated the maximum use of cyclamate in all kinds of food. Cyclamate were still exceeded in the range and amount. It found that long-term excessive consumption of sodium cyclamate was not conducive to human health, so it is crucial to use cyclamate in compliance and strictly control the usage and dosage of cyclamate. In this paper, the research progress of cyclamate detection methods in various food substrates was summarized, which emphazed on the differences and changes of gas chromatography, liquid chromatography , ion chromatography and spectrophotometry for the determination of cyclamate, compared the advantages and disadvantages of these methods, and the future detection of cyclamate was discussed, in order to improve the standard use of food additives in China to provide support.