Carrez试剂沉淀-气相色谱法测定复杂基质食品月饼中的甜蜜素

食品科学 ›› 2008, Vol. 29 ›› Issue (12): 507-510.

Carrez试剂沉淀-气相色谱法测定复杂基质食品月饼中的甜蜜素

应兴华, 徐霞, 陈能, 翟远建, 朱敏

中国水稻研究所农业部稻米及制品质量监督检验测试中心；中国计量学院；

出版日期:2008-12-15 发布日期:2011-12-08

Determination of Sodium Cyclamate in Moon Cake Matrix by Using Gas Chromatography after Precipitation with Carrez Reagent

YING Xing-Hua, XU Xia, CHEN Neng, DI Yuan-Jian, ZHU Min

1.Rice Product Quality Supervision and Inspection Center,Ministry of Agriculture,China National Rice Research Institute, Hangzhou 310006,China;2.China Jiliang University,Hangzhou 310018,China

Online:2008-12-15 Published:2011-12-08

摘要/Abstract

摘要： 建立了应用Carrez试剂沉淀、亚硝酸酯化和气相色谱、氢火焰离子化检测器测定复杂基质食品月饼中甜蜜素的方法。考察了不同提取方式(高速匀浆、超声和研磨)的提取效率和Carrez试剂用量对甜蜜素测定的影响。试样经高速匀浆提取、Carrez试剂沉淀分离杂质后,在硫酸介质中经亚硝酸酯化,衍生物经气相色谱分离、氢火焰离子化检测器测定。方法的检出限为2mg/kg(S/N=3)。在添标水平为0.25、0.50和1.0mg/g时的平均添加回收率为85.12%～99.38%,相对标准偏差6.44%～8.31%。衍生物的峰面积与样品浓度在0.125～1.0g/L范围内呈良好的线性关系,相关系数为0.9992。该方法仪器设备简单,测定结果准确、可靠,适合复杂基质食品中甜蜜素的测定。

关键词: 气相色谱, 复杂基质, 月饼, 甜蜜素, 样品前处理

Abstract: An analytical method of gas chromatography with flame ionization detection after precipitation with Carrez reagent was developed and validated for determination of sodium cyclamate in moon cake matrix. The effects of Carrez reagent amount on determination of sodium cyclamate and the extraction efficiencies of homogenization,ultrasonic and grinding methods were extensively investigated. After homogenization,samples were cleaned-up with Carrez reagent and derived with nitrite sodium and sulphuric acid,and the cyclohexyl nitrite was analyzed by using gas chromatography with flame ionizator detector. At 0.25,0.5 and 1.0 mg/g fortification levels,the average recoveries range from 85.12% to 99.38% with the relative standard deviations from 6.44% to 8.31%. The method shows good linearity over the range assayed 0.125 to 1.0 g/L and the detection limit is 2 mg/kg. It is suitable for determination of sodium cyclamate in complex matrix food with rapidity,sensitivity and accuracy.

Key words: gas chromatography, complex matrix, moon cake, sodium cyclamate, sample preparation

应兴华, 徐霞, 陈能, 翟远建, 朱敏. Carrez试剂沉淀-气相色谱法测定复杂基质食品月饼中的甜蜜素[J]. 食品科学, 2008, 29(12): 507-510.

YING Xing-Hua, XU Xia, CHEN Neng, DI Yuan-Jian, ZHU Min. Determination of Sodium Cyclamate in Moon Cake Matrix by Using Gas Chromatography after Precipitation with Carrez Reagent[J]. FOOD SCIENCE, 2008, 29(12): 507-510.

[1]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[2]	单启梅，赵晓策，罗瑞明，尤丽琴. 滩羊肌肉在煮制过程中可挥发性化合物的变化[J]. 食品科学, 2021, 42(8): 165-171.
[3]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[4]	曹荣，胡梦月，谭志军，王联珠，刘淇. 基于电子舌和气相色谱-离子迁移谱分析坛紫菜与条斑紫菜的风味特征[J]. 食品科学, 2021, 42(8): 186-191.
[5]	刘盼盼，郑鹏程，龚自明，常泽睿，苏方俊，黄波，冯琳，高士伟，郑琳. 橘红茶香气特征及风味成分分析[J]. 食品科学, 2021, 42(8): 198-205.
[6]	张舒，王长远，冯玉超，盛亚男，富天昕，张艺玮，姜颖俊，于淼，张丽媛. 气相色谱-质谱联用代谢组学技术分析不同产地稻米代谢物[J]. 食品科学, 2021, 42(8): 206-213.
[7]	孟志娟，黄云霞，李岩，孙文毅，王东，李强，范素芳，张岩. 气相色谱-静电场轨道阱高分辨质谱测定植物油中17 种邻苯二甲酸酯类残留量[J]. 食品科学, 2021, 42(6): 298-304.
[8]	江虹，陈明朗. 双波长瑞利光散射技术检测糕点类食品中的甜蜜素[J]. 食品科学, 2021, 42(6): 305-309.
[9]	楚耀娟，张雪娜，向孝哲，李秀娟. 分子印迹阵列固相微萃取用于检测果蔬中多种有机磷农药残留[J]. 食品科学, 2021, 42(6): 310-315.
[10]	陈丽花，任丽霞，李东娜，马霞. 甜酒曲中优质酵母菌的分离鉴定及其产香特性分析[J]. 食品科学, 2021, 42(6): 142-149.
[11]	彭潇，邹文静，邵清清，孙中贯，张立华，李贺贺，王雪山. 石榴酒发酵过程中真菌种群演替及风味物质代谢规律解析[J]. 食品科学, 2021, 42(6): 157-163.
[12]	张琴，周丹丹，彭菁，潘磊庆，屠康. 油桃采后结合态香气变化规律及其与可溶性糖的关联性[J]. 食品科学, 2021, 42(6): 206-214.
[13]	程超，夏兰欣，杜芬妮，李伟，田成. 基于9 种风味物质的利川红SPME优化及PLS-DA风味识别[J]. 食品科学, 2021, 42(6): 215-222.
[14]	陈华磊，黄克兴，郑敏，杨朝霞. 基于非靶向风味组学分析3 种品牌啤酒的风味差异[J]. 食品科学, 2021, 42(6): 223-228.
[15]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.