[一种用于食品中环己基氨基磺酸钠的高效液相色谱法，采用色谱前衍生化]

[A new HPLC procedure for cyclamate in food with pre-chromatographic derivatization].

作者信息

Schwedt G, Hauck M

机构信息

Institut für Lebensmittelchemie und Analytische Chemie, Universität Stuttgart, Bundesrepublik Deutschland.

出版信息

Z Lebensm Unters Forsch. 1988 Aug;187(2):127-9. doi: 10.1007/BF01042624.

DOI:10.1007/BF01042624

PMID:3223090

Abstract

A high-pressure liquid chromatography (HPLC) procedure for the detection of cyclamate in liquid and solid samples is presented, which depends on oxidation and the reaction of cyclohexylamine with o-phthaldialdehyde to form a condensation product. The results of the HPLC analysis, using an RP-C 18 separation system with UV detection at 242 nm are reported. Contents, from 2 to 400 mg/l, can be detected in less than 2 h (HPLC analysis within 20 min) with relative standard deviations of 4%. Only for cucumber infusions were incomplete recoveries of 68% obtained.

摘要

介绍了一种用于检测液体和固体样品中环己基氨基磺酸盐的高压液相色谱（HPLC）方法，该方法基于环己基胺的氧化以及与邻苯二甲醛的反应以形成缩合产物。报告了使用RP-C 18分离系统并在242 nm处进行紫外检测的HPLC分析结果。含量在2至400 mg/l之间时，可在不到2小时内检测出来（HPLC分析在20分钟内完成），相对标准偏差为4%。仅黄瓜浸出液的回收率不完全，为68%。