書誌事項
- タイトル別名
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- A study on analytical methods of cyclamate in foods
- ショクヒン チュウ ノ サイクラミンサン シケンホウ ニ オケル イチ コウサツ
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抄録
Recovery of cyclamate(CY) by the Notified method from certain food sample was found extremely low. In the Notified method, CY was extracted, derivatized and measured with LC-UV. LC-MS/MS measurement of the underivartized extract revealed that CY was satisfactory extracted from these food samples. The low recovery was elucidated to be due to the co-extracted food component, which may have reacted with the derivartizing reagent competitively with CY. Dialysis extracted, increase of the derivatizing reagent volume, and decreasing sample amount for derivatization have dramatically improved recovery of the CY from these samples. Recovery rate of cyclamate(CY) was compared and evaluated between two pretreatment methods: the method using solvent extraction and dialysis method. It was measured by HPLC after derivatizing CY to N,N-dichlorocyclohexylamine. The result of comparative study, CY in dried wasabi powder and reishi extract powder were satisfactory recovered by dialysis method, but were not entirely recovered by solvent extraction method. The case of pine bark extract powder and chinese tea leaf, CY was scarcely recovered with both methods. The elucidation of reason for difference in recovery between the two methods, was attempted using the above mentioned samples. The result of investigation, it was discovered that the recoveries of all samples increased with increasing concentration of hypochlorous acid in the reaction system. The information indicated that the organic matter involved in sample solutions after pretreatment consumed hypochlorous acid prior to CY.
収録刊行物
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- 日本食品化学学会誌
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日本食品化学学会誌 24 (2), 82-87, 2017
日本食品化学学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390282680173748992
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- NII論文ID
- 130006003988
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- NII書誌ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL書誌ID
- 028528942
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
