SENSITIVE AND SELECTIVE HPLC PROCEDURE WITH PRECHROMATOGRAPHICAL DERIVATIZATION FOR THE DETERMINATION OF CYCLAMATE IN FOOD STUFFS

被引：7

作者：

RUTER, J

RACZEK, DIU

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 194卷 / 06期

关键词：

D O I：

10.1007/BF01185475

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A sensitive and selective high pressure liquid chromatography (HPLC) procedure for the determination of sodium cyclamate in juices and preserves is presented. The method depends on the oxidation of cyclamate to cyclohexylamine, which then is converted prechromatographically into a fluorescent derivative. It is analyzed by HPLC on a C18: reversed-phase column and determined with fluorescence detection (exitation at 350 nm, emission at 440-650 nm). The detection limit of sodium cyclamate was 0.5-5 mg/kg, depending on the nature and dilution of the samples. The relative standard deviations thus obtained were +/- 1.0 to +/- 2.6%. The average recovery was 90%.

引用

页码：520 / 523

页数：4

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