气相色谱法检测食品中的环己基氨基磺酸钠方法的改进

摘要

利用微量取样及简化衍生化过程,对气相色谱法测定食品中环己基氨基磺酸钠的方法进行改进.用改进后的方法对绿豆糕、全脂牛奶、威拿咖啡、车厘子果脯、皇家梅5种食品进行了检验,加标回收率为91.20％～102.7％,测定结果的相对标准偏差为1.13％～8.06％(n=7).该法操作简便,灵敏度好,节省了实验试剂的使用.%The gas chromatography method used for the determination of the sodium cyclamate in food was improved by using trace sampling and simplifying the process of derivatization. Mungbean cake, whole milk, Whaler coffee, cherries preserved fruit and royal plum were detected by the improved method. The recoveries were 91.20%-102.7%, relative standard deviation of detection results was l,13%-8.06%(n=7). The improved method is feasible, simple, sensitive and accurate, and it saves the amount of experimental reagents.