Determination of Sodium Cyclamate in Food by GC with Capillary Column

GC with capillary column was applied to the determination of sodium cyclamate in food. Weakly polar DB-5 capillary chromatographic column (0.53 mm×30 m, 1.0 μm) was chosen as the separation column, and hydrogen FID was adopted for determination. Treatment of solid sample was modified by crushing with a crusher, extracted ultrasonically with water or with petroleum ether to remove fats and then with water, centrifuging, filtering and the filtrate was use for GC analysis. Linear relationship between values of peak area and mass concentration of sodium cyclamate was kept in the range of 0.01-1.0 g·L-1 with detection limit (3S/N) of 1 ng. Tests for recovery were made at 3 concentration levels of sodium cyclamate standard, giving values of recovery and RSD′s (n=5) in the ranges of 90.0%-99.5% and 2.9%-6.8% respectively. The proposed method was used in the analysis of 30 food samples, giving results of sodium cyclamate contents in consistency with values obtained by the method of EN standard of E12857.