Abstract
A colorimetric method for the determination of cyclamate in foods, based on the reaction of cyclohexanol with vanillin-sulfuric acid reagent, was established. After separation of cyclamate from other components by dialysis pretreatment, cyclamate was converted to cyclohexyl nitrite with nitrous acid under cooling in an ice bath and then to cyclohexanol with sulfamic acid. Cyclohexanol was extracted with ether. After the addition of water to the extract, the ether was evaporated by vigorous stirring using a mixer at room temperature. Vanillin-sulfuric acid reagent was added little by little to the remaining water layer containing cyclohexanol under cooling in an ice bath and warmed for 20 minutes at 70°to form a greenish product. The colored solution was measured spectrophotometrically at 655 mμ. The recovery of sodium cyclamate added to some foods was 93.2-98.8%.
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