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[目的]探讨含奶油类冰淇淋等样品中甜蜜素的前处理及提高测定灵敏度的方法。[方法]液体样品前处理加亚铁氰化钾及乙酸锌沉降蛋白,处理液用毛细管色谱柱程序升温检测。[结果]在0.01~10 mg范围内,甜蜜素测定的线性相关系数r=0.999。若取10 g样品测定,其定量检出限为0.005 g/kg,高、中、低三种浓度的加标回收率分别在89.0%-103.8%,[结论]该方法适用于含奶油类冰淇淋等样品中甜蜜素的测定。
[Objective] The research aimed to discuss the pretreatment of sodium cyclamate in creamy ice cream and the method to improve the sensitivity. [Method] Liquid samples were pretreated with potassium ferrocyanide and zinc acetate precipitation protein. The treatment solution was detected by capillary column temperature programmed. [Result] The linear correlation coefficient of cyclamate in the range of 0.01 ~ 10 mg was 0.999. If 10 g sample was taken, the detection limit was 0.005 g / kg, and the spiked recoveries were 89.0% -103.8% for high, medium and low concentrations respectively. [Conclusion] The method was suitable for creamy ice cream Determination of sodium cyclamate and other samples.