不同前处理方法测定调味乳中甜蜜素含量的比较

探讨了《GB 5009.97—2016 食品安全国家标准 食品中环己基氨基磺酸钠的测定》气相色谱法中两种前处理方法对测定能力验证样品——调味乳中甜蜜素含量的差异性。结果表明：在甜蜜素含量较低的调味乳中,添加或不添加蛋白质沉淀剂最终测定的甜蜜素含量相当;在甜蜜素含量较高的调味乳中,不添加蛋白质沉淀剂直接衍生化的处理方法测定得到的甜蜜素含量值较添加蛋白质沉淀剂测定值更加接近特征值。通过添加回收率试验考察,验证了不添加沉淀剂的处理方法的准确性,为调味乳中甜蜜素含量准确及快速测定提供参考。

Comparison of Different Pretreatments for Determing the Content of Sodium Cyclamate in Flavored Milk

The differences in contents of sodium cyclamate in flavored milk come from the proficiency testing with different pretreatments by gas chromatography in GB 5009.97-2016 national standard for food safety determination of sodium cyclamate in food was discussed. The contents of sodium cyclamate is equal with adding protein precipitator or not in the low content level of flavoured milk. When the content of sodium cyclamate was in high level,the measured value without adding protein precipitator namely derivatization directly was closer to the eigenvalue. Verification of the accuracy of the method of adding no protein precipitator through the recovery test will provide references for the accurate and fast determination of sodium cyclamate in flavoured milk.