气相色谱法测定不同种类食品中甜蜜素的分析方法优化

目的优化气相色谱法测定不同类别食品中甜蜜素的分析方法。方法选用DB-1701毛细管色谱柱和氢火焰离子检测器(flame ionization detector,FID)对不同种类食品中甜蜜素的含量进行测定,对程序升温和提取液进行优化。结果与GB 5009.97-2016方法相比,本方法实验时间缩短,分离效果高,进样针推杆寿命延长。甜蜜素的加标回收率为90.0%～105.2%,相对标准偏差(relative standard deviation,RSD)3.5%。结论该方法具有快速准确、对进样针损耗小的优势,可以满足不同类别食品的甜蜜素检测要求。

Optimization of the determination sodium cyclamate in varieties of food by gas chromatography

Objective To optimize the method for determination of sodium cyclamate in varieties of food by gas chromatography. Methods The sodium cyclamate content in different kinds of foods was detected by DB-1701 capillary chromatographic column and hydrogen flame ion detector (flame ionization detector, FID). The program of heating conditions and extracting solution were optimized. Results Compared with the method of GB 5009.97-2016, the experimental time of this method was shorter, the separation effect was higher, and the life of injection needle push rod was longer. The recoveries of standard addition were ranged from 90.0% to 105.2% and the relative standard deviations (RSDs) were less than 3.5%. Conclusion This method has the advantages of fast and accurate, low loss to the injection needle, which is suitable for detection of sodium cyclamate in different kinds of foods.