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A new method for the rapid determination of cyclamate in foods by capillary zone electrophoresis (CZE) with indirect ultraviolet detection was developed.The separation was carried out using an uncoated fused-silica capillary with 75 μm i.d.and 80 cm total length (effective length: 70 cm).The separation buffer consists of 2 mmol/L sodium benzoate, 10 mmol/L sodium carbonate and 0.5 mmol/L hexadecyl trimethyl ammonium bromide.Separation voltage was-30 kV and the detection wavelength was 200 nrn.Liquid samples could be directly injected after dilution with appropriate amount of ultrapure water.Solid samples were first grounded or cut into pieces, and then extracted with ultrapure water.The mixed solution was centrifuged.The supernatant was directly injected or injected after dilution with appropriate amount of ultrapure water.Quantification was made by external calibration between the corrected peak area and the concentration of cyclamate.The limit of detection (S/N=3) and limit of quantitation (S/N=10) were 0.4 mg/L and 1.2 mg/L, respectively.The linear range between the corrected peak area and the concentration was from 1.2 to 80 mg/L with a correlation coefficient of 0.9999.The average spiked recoveries of five replicates at three concentration levels (2.5, 10 and 20 mg/L) were 93.4, 100.3 and 101.9% with relative standard deviations of 6.6, 2.1 and 2.1%, respectively.The intra-and inter-day precisions of the method were 2.6% and 4.5%, respectively.The method is simple and rapid with minimal sample and reagent consumption.No solvent was needed throughout the whole process of analysis.The analysis could be completed within 11 min (6 min for rinsing and 5 min for separation).The newly established method was used for the determination of cyclamate in a proficiency test sample.The result was in good agreement with that of the National Standard method, which illustrated the accuracy of the present method.Seven food samples were analyzed using the current new method and satisfactory results were obtained.