首页 | 本学科首页   官方微博 | 高级检索  
     

调味面制品中甜蜜素的测定
引用本文:夏雪萍. 调味面制品中甜蜜素的测定[J]. 食品安全质量检测学报, 2012, 3(2): 98-100
作者姓名:夏雪萍
作者单位:靖江市产品质量监督检验所
摘    要:目的 测定调味面制品中的环己基氨基磺酸钠(甜蜜素)。方法 采用毛细管气相色谱法(氢火焰离子化检测器FID)测定食品添加剂甜蜜素在调味面制品中的残留量。结果 该法定量线性关系良好, 回归方程为: Y=0.489876X?1.12084(r =0.99976), 最低检测限为: 0.002 g/kg, 加标回收率为85.2%~105.3%。结论 该方法灵敏度高、操作方便、准确、稳定性好, 适合调味面制品中甜蜜素的测定。

关 键 词:调味面制品   甜蜜素   气相色谱法

Determination of sodium cyclamate in seasoned flour food
XIA Xue-Ping. Determination of sodium cyclamate in seasoned flour food[J]. Journal of Food Safety & Quality, 2012, 3(2): 98-100
Authors:XIA Xue-Ping
Affiliation:Jingjiang Quality Supervision and Inspection Institute
Abstract:Objective To determine the content of sodium cyclamate in seasoned flour food. Methods The content of sodium cyclamate was determined by gas chromatography with FID detector. Results There was a good linear relation, and the regression equation was: Y=0.489876X?1.12084 (r=0.99976). The limit of quantification was 0.002 g/kg. The recovery was from 85.2% to 105.3%. Conclusion The method is sen-sitive, easy to operate, accurate and stable, therefore can be used for sodium cyclamate content determination.
Keywords:seasoned flour food   sodium cyclamate   gas chromatography
点击此处可从《食品安全质量检测学报》浏览原始摘要信息
点击此处可从《食品安全质量检测学报》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号