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