Analysis of the Content of Sodium Cyclamate in Commercially Steamed Bread
Objective:The content of sodium cyclamate in steamed bread was determined by liquid chromatography-mass spectrometry,and the addition of sodium cyclamate in steamed bread on the market was investigated and analyzed to open up a path for market supervision.Method:Optimizing the conditions of flow phase and sample pretreatment to establish a method for the determination of sodium cyclamate in steamed bread by LC-MS.Taking steamed bread from supermarket and breakfast shop as the research object to analyze the sodium cyclamate content by the constructed method.Result:The linearity of sodium cyclamate was good in the range of 2.0～200.0 ng·mL-1,and the correlation coefficient was r=0.999 9.At three spiked concentration levels of 10.0 ng·mL-1,20.0 ng·mL-1,100.0 ng·mL-1 in steamed bread,the recoveries of sodium cyclamate were 105.36%～110.86%,and the relative standard deviation were 1.01%～2.31%.The result shows the sodium cyclamate was not detected in the 20 steamed bread purchased by the supermarket.The detection rate of sodium cyclamate was 23.33%in the 30 steamed bread purchased by the breakfast shop,the maximum detection concentration was 1.665 8 g·kg-1.Conclusion:The optimized method is accurate and efficient,and some producers use cyclamate in violation of regulations in the production and processing of steamed bread.
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