食品中环己基氨基磺酸钠测定方法的研究

摘要

环已基氨基磺酸钠作为甜味剂替代糖精钠和蔗糖用在食品中,但过量食用会损害人体肝脏和神经系统。根据环已基氨基磺酸钠的物理化学特性,并参考GB/T5009.97-2003,对样品前处理和色谱分析方法进行优化改进,饮料样品的加标回收率为83.5%～99.04%。获得了更为完善而快速的检测方法。%Sodium cyclamate substitute saccharin sodium and sucrose as a sweetener was used in foods,but excessive consumption can damage the human liver and nervous system.According to the physical and chemical properties of sodium cyclamate,and with reference to GB /T 5009.97-2003 sample preparation and chromatographic analysis to optimize the improvement,beverage samples spiked recoveries of 83.50%-99.04%.A more complete and rapid detection method.was obtained.