食品科学 ›› 1997, Vol. 18 ›› Issue (7): 55-57.
• 食品科学 • 上一篇 下一篇
叶蔚云, 罗健
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YE Wei-Yun, LUO Jian
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摘要： 研究了荧光猝灭薄层扫描祛测定食品中的糖精钠。此法最低检出量为0.6ug，在0.6～18.0ug范围内，糖精钠含量与峰积分值呈良好的线性关系，相关系数为的0．9995。回收率为90.1％～101.9％,变异系数为1．9％～3．3％。用此法检测了广州市售30种食品中糖精纳的含量。
关键词: 薄层扫描, 糖精钠, 食品
Abstract: A method for deterrnination of saccharin sodium in food by Fluorscenecs Quenching Thin Layer Scanning has been studied. The lowest detectability was 0. 6ug. A good liner relation was obtained in the range of 0. 6～18ug. r = 0. 9995. The recovery rate were 90. 0% ~ 101. 9% the conffcient of variation were 1. 9%～3. 3 %. The saccharin sodium contents of 30 foods in Guangzhou were determined by this methed.
Key words: TCL Scanning Saccharin sodium Food
叶蔚云, 罗健. 食品中糖精钠的荧光猝灭薄层扫描测定[J]. 食品科学, 1997, 18(7): 55-57.
YE Wei-Yun, LUO Jian. [J]. FOOD SCIENCE, 1997, 18(7): 55-57.
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