Abstract
A simple and widely applicable method for the determination of cyclamate in foods by high performance liquid chromatography was developed.The sample was dialyzed with 0.02N hydrochloric acid for 48 hours. Tetra-n-butylammonium bromide was added to the dialyzate, then the sample solution was adjusted to pH 4.0-5.0 and passed through a Mega Bond Elut C18 cartridge. Cyclamate was eluted with a mixture of acetonitrile-water (3:7). Cyclamate in the eluate was converted into N, N-dichlorocyclohexylamine by reaction with sodium hypochlorite; the eluate was acidified with 50% sulfuric acid, then n-hexane and sodium hypochlorite solution were added, and the mixture was shaken to form N, N-dichlorocyclohexylamine. The n-hexane layer was shaken with sodium hydrogen carbonate solution to remove free chlorine. The N, N-dichlorocyclohexylamine in the n-hexane layer was separated on a Finepak SIL C18T-5 column with a mobile phase of methanol-water (8:2) and detected at 314nm.The recoveries of cyclamate added at the levels of 50 and 500μg/g to various kinds of foods were 96.5-100% and 94.8-98.8%, respectively. The detection limit of cyclamate was 10μg/g. This method seems to be very well suited for routine analysis.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
