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目的:快速、准确地测定食品中的环己基氨基磺酸钠。方法:采用TR-1型毛细管柱气相色谱法测定酱腌菜中环己基氨基磺酸钠含量。结果:在最佳色谱条件下,结果在1μg~5μg范围内呈良好的线性关系(r=0.9998),检出限为4 ng。在重复性条件下获得的两次独立测定结果的绝对差值不超过算术平均值的10%,实际测定在3.0%~6.7%之间。加标回收率在95.4%~100.6%之间。结论:方法简单、快速、准确、易于操作,适用于酱腌菜等食品中环己基氨基磺酸钠的测定。
Objective: To determine the sodium cyclamate in food quickly and accurately. Methods: The content of sodium cyclamate in sauce was determined by TR-1 capillary column gas chromatography. Results: Under the best chromatographic conditions, the results showed a good linearity in the range of 1μg ~ 5μg (r = 0.9998) with a detection limit of 4 ng. The absolute difference between two independent determination results obtained under repeatability conditions does not exceed 10% of the arithmetic mean, and the actual determination is between 3.0% and 6.7%. Spiked recoveries ranged from 95.4% to 100.6%. Conclusion: The method is simple, rapid, accurate and easy to operate. It is suitable for the determination of sodium cyclamate in foods such as pickles.