建立简便、快速测定面包、饼干、果味饮料及碳酸饮料中甜蜜素的高灵敏共振光散射新方法。在pH 9.27 Tris-HCl 介质中,甜蜜素与维多利亚蓝B 以静电作用生成离子缔合物,使共振光散射(resonance light scattering, RLS)显著增强,并在369 nm处产生一个特征散射峰的新共振光散射光谱,甜蜜素的质量浓度在0.004～0.4 mg/L 范围内与共振光散射增强强度(ΔIRLS)呈线性关系,检出限为0.003 5 mg/L,样品的定量限分别为2.69 mg/100 g(面包和饼干)和29.2 mg/L(饮料),样品的加标回收率和相对标准偏差(n=5)分别为97.5%～103% 和1.8%～2.6%。该法简便、快速,有很高的灵敏度,适用于实际样品分析。
A simple and rapid new method of highly sensitive resonance light scattering for the determination of cyclamate in bread, biscuit, fruity drinks and carbonated beverages was developed. In the pH 9.27 Tris-HCl medium, cyclamate reacted with victoria blue B form an ion association complexes by electrostatic interaction, which led to a distinctly enhanced resonance light scattering (RLS) of system, and produced a new resonant light scattering spectrum with characteristic peaks at 369 nm. The mass concentration of cyclamate in the range of 0.004 to 0.4 mg/L had a good linear relationship with the enhancement intensity (ΔIRLS) of resonance light scattering. The detection limit was 0.003 5 mg/L; the quantitative limits of samples were 2.69 mg/100 g (bread and biscuit) and 29.2 mg/L (beverages), respectively. The spiked recoveries and relative standard deviations (RSD, n=5) of the samples were 97.5% to 103% and 1.8% to 2.6%, respectively. The method was simple, rapid and of high sensitivity, which could be applied to actual samples analysis with satisfactory results.
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