FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 113-116.doi: 10.7506/spkx1002-6630-201002027

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HPLC Determination of Sodium Cyclamate in Food Flavors and Fragrances

DONG Feng-qiang1，LI Zu-guang1,*，ZHOU Guo-jun2，JIANG Jian2   

  1. (1. College of Chemical and Materials Engineering, Zhejiang University of Technology, Hangzhou 310014, China；
    2. Technology Centre, China Tobacco Zhejiang Industrial Co. Ltd., Hangzhou 310008, China)
  • Received:2009-02-01 Revised:2009-08-26 Online:2010-01-15 Published:2010-12-29
  • Contact: LI Zu-guang1,*， E-mail:lzg@zjut.edu.cn

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Abstract:

Objective: To establish a method for rapid determination of sodium cyclamate in food flavors and fragrances that are very complex substances. Methods: Samples were subjected to precolumn derivatization. The chromatographic separation was achieved on a C18 column with a mobile phase consisting of a mixture of acetonitrile and water (70:30, V/V) and the analyte was detected with a DAD detector set at 314 nm. Results: The analytical method developed was shown to result in an effective elimination of false positive detection for sodium cyclamate in food flavors and fragrances. A good linear relationship was observed between HPLC peak area and sodium cyclamate concentration in the range of 2.5 － 250 mg/L with the correlative coefficient of 0.9992, and the average recoveries were in the range of 94.22%－97.19%. Conclusion: This method is simple, rapid, accurate and repeatable, and applicable for qualification and quantification of sodium cyclamate in food flavors and fragrances.

Key words: HPLC, flavors and fragrances, sodium cyclamate, derivatization

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