食品中甜蜜素检测方法的研究进展

Research progress on the detection methods of cyclamate in food

中文关键词:  甜蜜素  食品  检测方法

英文关键词:cyclamate  food  detection methods

中文摘要:

      甜蜜素又称环己基氨基磺酸钠, 是常见的食品高倍甜味剂之一。目前我国允许在冷冻饮品、蔬菜水果制品和焙烤食品等添加甜蜜素, 并明确规定了各类食品中甜蜜素的最大使用量, 但仍有部分食品超范围、超量添加甜蜜素。研究发现长期过量食用甜蜜素不利于人体健康, 因此符合规定的使用甜蜜素, 严格控制甜蜜素的用法用量至关重要。本文总结了多种食品基质中甜蜜素检测方法, 重点阐述了气相色谱法、液相色谱法、离子色谱法以及分光光度法检测甜蜜素的区别, 比较各种方法的优缺点, 探讨了未来甜蜜素的检测方向, 以期为提升我国食品添加剂合理使用提供支撑。

英文摘要:

      Cyclamate, also known as sodium cyclamate, is one of the common high-power sweeteners for food. At present, China allows the addition of cyclamate in 8 food categories, such as frozen drinks, vegetable andfruit products, and baked food, etc., and clearly stipulates the maximum usages of cyclamate in all kinds of food. However, cyclamate was still added out of range and amount. It is found that long-term excessive consumption of sodium cyclamate is not conducive to human health, so it is crucial to use cyclamate in compliance and strictly control the usage and dosage of cyclamate. This paper summarized the detection methods of cyclamate in various food substrates, and highlighted the differences of gas chromatography, liquid chromatography, ion chromatography and spectrophotometry for the determination of cyclamate. In addition, this article also compared the advantages and disadvantages of these methods, and discussed the direction in future detection of cyclamate, which would provide a support for the reasonable use of food additives in China.