GC Determination of Sodium Cyclamate in Candied Fruit with Capillary Chromatographic Column

Sample of candied fruit was pulverized with sea sand and soaked in water for 2 h.An aliquot of the filtrate,after acidified with sulfuric acid,was extracted with 10 mL of n-hexane in which a definite amount of the internal standard,toluene,was added.After phase separation,the n-hexane layer was taken for GC analysis.The Eduity-1 capillary chromatographic column and FID were used in the determination.Three kinds of candied fruits were analyzed by the proposed method,giving values of recovery in the range of 96.4%-99.7%.