1 Scope
This standard specifies three methods, i.e., gas chromatography, liquid chromatography and liquid chromatography-mass spectrometry/mass spectrometry, for determining the sodium cyclamate in foods.
Gas chromatography in this standard is applicable to the determination of sodium cyclamate in such foods as beverages, glace fruit, fruit leather, preserved fruit, cooked nuts and seeds with or without shell, canned fruits, jams, pastries, breads, biscuits, frozen drinks, jelly, compound flavouring, pickled vegetables and fermented bean curd.
Gas chromatography in this standard is not applicable to the determination of such compound in white spirits.
Liquid chromatography in this standard is applicable to the determination of sodium cyclamate in such foods as beverages, glace fruits, fruit leather, preserved fruits, cooked nuts and seeds with or without shell, integrated alcoholic beverages, canned fruit, jams, pastries, breads, biscuits, frozen drinks, jelly, compound flavouring, pickled vegetables and fermented bean curd.
Liquid chromatography-mass spectrometry/mass spectrometry in this standard is applicable to the determination of sodium cyclamate in white spirits, wine, yellow wine and cooking wine.
Method I Gas Chromatography
2 Principle
The sodium cyclamate in foods after extracted with water, will react with nitrous acid in sulfuric acid medium to generate cyclohexanol nitrite ester. Separate and analyze it with gas chromatography hydrogen flame ionization detector, carry out qualification according to retention time and quantify with external standard method.
3 Reagents and Materials
Unless otherwise specified, analytically-pure reagents and Grade II water (defined in GB/T 6682) are adopted for the purposes of this method.
3.1 Reagents
3.1.1 N-heptane [CH3(CH2)5CH3].
3.1.2 Sodium chloride (NaCl).
3.1.3 Petroleum ether: with boiling range of 30℃~60℃.
3.1.4 Sodium hydroxide (NaOH).
3.1.5 Sulfuric acid (H2SO4).
3.1.6 Potassium ferricyanide {K4[Fe(CN)6]•3H2O}.
3.1.7 Zinc sulfate (ZnSO4•7H2O).
3.1.8 Sodium nitrite (NaNO2).
3.2 Preparation of reagents
Foreword i
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Results
7 Precision
8 Others
9 Principle
10 Reagent and Materials
11 Instruments and Apparatus
12 Analysis Steps
13 Expression of Analysis Results
14 Precision
15 Others
16 Principle
17 Reagents and Materials
18 Instruments and Apparatus
19 Analysis Steps
20 Expression of Analysis Results
21 Precision
22 Others
Appendix A Reference Conditions for Liquid Chromatography-mass Spectrometry/ Mass Spectrometry
Appendix B Sodium Cyclamate Standard Solution Chromatogram
Standard
GB 5009.97-2016 National Food Safety Standard-Determination of Sodium Cyclamate in Foods (English Version)
Standard No.
GB 5009.97-2016
Status
superseded
Language
English
File Format
PDF
Word Count
7000 words
Price(USD)
140.0
Implemented on
2017-3-1
Delivery
via email in 1~3 business day
Detail of GB 5009.97-2016
Standard No.
GB 5009.97-2016
English Name
National Food Safety Standard-Determination of Sodium Cyclamate in Foods
1 Scope
This standard specifies three methods, i.e., gas chromatography, liquid chromatography and liquid chromatography-mass spectrometry/mass spectrometry, for determining the sodium cyclamate in foods.
Gas chromatography in this standard is applicable to the determination of sodium cyclamate in such foods as beverages, glace fruit, fruit leather, preserved fruit, cooked nuts and seeds with or without shell, canned fruits, jams, pastries, breads, biscuits, frozen drinks, jelly, compound flavouring, pickled vegetables and fermented bean curd.
Gas chromatography in this standard is not applicable to the determination of such compound in white spirits.
Liquid chromatography in this standard is applicable to the determination of sodium cyclamate in such foods as beverages, glace fruits, fruit leather, preserved fruits, cooked nuts and seeds with or without shell, integrated alcoholic beverages, canned fruit, jams, pastries, breads, biscuits, frozen drinks, jelly, compound flavouring, pickled vegetables and fermented bean curd.
Liquid chromatography-mass spectrometry/mass spectrometry in this standard is applicable to the determination of sodium cyclamate in white spirits, wine, yellow wine and cooking wine.
Method I Gas Chromatography
2 Principle
The sodium cyclamate in foods after extracted with water, will react with nitrous acid in sulfuric acid medium to generate cyclohexanol nitrite ester. Separate and analyze it with gas chromatography hydrogen flame ionization detector, carry out qualification according to retention time and quantify with external standard method.
3 Reagents and Materials
Unless otherwise specified, analytically-pure reagents and Grade II water (defined in GB/T 6682) are adopted for the purposes of this method.
3.1 Reagents
3.1.1 N-heptane [CH3(CH2)5CH3].
3.1.2 Sodium chloride (NaCl).
3.1.3 Petroleum ether: with boiling range of 30℃~60℃.
3.1.4 Sodium hydroxide (NaOH).
3.1.5 Sulfuric acid (H2SO4).
3.1.6 Potassium ferricyanide {K4[Fe(CN)6]•3H2O}.
3.1.7 Zinc sulfate (ZnSO4•7H2O).
3.1.8 Sodium nitrite (NaNO2).
3.2 Preparation of reagents
Contents of GB 5009.97-2016
Foreword i
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Results
7 Precision
8 Others
9 Principle
10 Reagent and Materials
11 Instruments and Apparatus
12 Analysis Steps
13 Expression of Analysis Results
14 Precision
15 Others
16 Principle
17 Reagents and Materials
18 Instruments and Apparatus
19 Analysis Steps
20 Expression of Analysis Results
21 Precision
22 Others
Appendix A Reference Conditions for Liquid Chromatography-mass Spectrometry/ Mass Spectrometry
Appendix B Sodium Cyclamate Standard Solution Chromatogram
