食品中甜蜜素测定方法的改进及优化
Optimization and Improvement of Method for Determining Sodium Cyclamate in Food
党富民 1罗瑞峰 1谢勇 1孙凤霞1
作者信息
- 1. 新疆农垦科学院分析测试中心,新疆石河子832000;农业部食品质量监督检验测试中心(石河子),新疆石河子832000
- 折叠
摘要
[目的]改进并优化目前采用的测定食品中甜蜜素的国标方法GB/T5009.97-2003.[方法]在已有的测定食品中甜蜜素的国标方法基础上,将不锈钢填充柱改为毛细管柱,优化了升温条件,并对标准曲线的制作方式进行了改进.[结果]采用改进的国标方法,得到的甜蜜素峰形尖锐,色谱峰与溶剂峰和杂质峰的分离效果更好;3个浓度梯度(0.02、0.20、1.00 g/kg)的平均回收率在85％～106％,相对标准偏差在2.6％～8.9％.[结论]改进的食品中甜蜜素的测定方法标准曲线的线性更好,方法准确度和精确度更高,定量更准确.
Abstract
[Objective] To improve and optimize the national standard method GB/T5009.97-2003 to determinate sodium cyclamate in food.[Method] On the basis of national standard method, the stainless steel filled column was changed to capillary column, temperature condition was optimized, and the standard curve was also improved.[Result] The results showed that by using the improved GB method, the chromatographic peak of sodium cyclamate was sharper, the target chromatographic peak was separated better to solvent peak and impurities peak.The average recoveries of there concentrations(0.02, 0.20, 1.0 g/kg) were ranged between 85％ and 106％ , and the relative standard deviations were ranged between 2.6％ and 8.9％.[Conclusion] The improved determination method for sodium cyclamate in food has better linearity,higher accuracy and precision degree, and more accurate quantity.
关键词
甜蜜素/食品/毛细管柱/方法改进Key words
Sodium cyclamate/Food/Capillary column/Method improvement引用本文复制引用
基金项目
兵团科技攻关项目(2015AB009)
新疆农垦科学院引导计划项目(76YYD201501)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据