气相色谱法检测食品中甜蜜素含量

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Detection of Sweetener Content in Food by Gas Chromatography

NING Kun

（Guangxi Zhuang Autonomous Region Product Quality Inspection Research Institute，Nanning 530200， China）

Abstract： This study established a gas chromatography method for the detection of saccharin in food.The experimental derivatization reaction and chromatographic conditions were studied，and the linear range，accuracy， and precision of the method were investigated.The results showed that there was a good linear relationship between saccharin and 10.0～200.0μg⋅mL-1 0 （r2=0.9995 ）， the detection limit of the method was 0.01mg⋅kg-1 ， and the relative standard deviation （RSD） of precision was ⩽3.76% .At three spiked levels， the average recovery rate of saccharin in three types of food matrices was 89.7% to 101.3% .The test results of 42 commercially available samples showed that the highest exceedance rate of saccharin was in the candied fruit category， at 28.6% ，while beverages and pastries did notexceed thestandard.Thismethodhas highsensitivityand goodreproducibility，andissuitable forrapiddetection of saccharin in food，providing reliable technical support for market supervision.

Keywords： sweetener detection; gas chromatography; food

甜蜜素作为一种人工合成甜味剂，其甜度为蔗糖的 30～50 倍，广泛用于蜜饯、饮料等食品中。（剩余4759字）