Hauck M, Köbler H
Chemische Landesuntersuchungsanstalt Stuttgart, Bundesepublik Deutschland.
Z Lebensm Unters Forsch. 1990 Oct-Nov;191(4-5):322-4. doi: 10.1007/BF01202436.
A method for the analysis of cyclamate in complex foodstuffs has been developed. This method is applicable in strongly coloured and protein-rich foodstuffs. The quantitative determination depends on oxidation of cyclamate to cyclohexylamine and derivatisation with 4-fluoro-7-nitrobenzofuran (NBD-F). The derivatives are analysed by HPLC on a C18: reversed-phase column, their minimal stability being 12 h. There are two possible methods of detection: (a) absorbance at 485 nm and (b) fluorescence with excitation at 485 nm and emission at 530 nm. The detection limit of cyclamate is 5 mg/kg foodstuff, with fluorescence detection 0.4 mg/kg. The recoveries are in the range of 88% to 104%.
已开发出一种分析复杂食品中甜蜜素的方法。该方法适用于颜色深且富含蛋白质的食品。定量测定取决于甜蜜素氧化为环己胺并与4-氟-7-硝基苯并呋喃（NBD-F）衍生化。衍生物通过C18反相柱进行高效液相色谱分析，其最低稳定性为12小时。有两种可能的检测方法：（a）485nm处的吸光度和（b）485nm激发、530nm发射的荧光。甜蜜素的检测限为5mg/kg食品，荧光检测为0.4mg/kg。回收率在88%至104%范围内。
