食品中糖精的测定是食品卫生监督的重要项目。目前常规测定方法是采用萃取、薄层分离后紫外分光光度法或液相色谱法测定,手续繁琐,流程冗长,所需仪器也难于在基层卫生防疫部门或食品生产部门推广。 shigematsu等和 Hazemoto 等曾分别用季铵 Determination of saccharin in food is an important item of food hygiene supervision. At present, the conventional determination method is to use extraction, thin layer separation after UV spectrophotometry or liquid chromatography determination, tedious procedures, lengthy procedures, the required equipment is also difficult to promote in the primary health and epidemic prevention departments or food production departments. Shigematsu et al. and Hazemoto et al. used quaternary ammonium, respectively