トリメチルシリルジアゾメタンを用いた食品中のサッカリンのガスクロマトグラフィー

概要

論文の詳細を見る
A rapid and convenient methylation method of saccharin was developed to determine its content in foods by gas chromatography. Saccharin was methylated with trimethylsilyldiazomethane (TMSD) at room temperature for 10 min. N-Methylsaccharin formation rate from saccharin with TMSD was about 84%. N-Methylsaccharin was analyzed with FID-gaschromatograph by using a column of 3% SE-30 on Uniport B or 10% OV-351 on Uniport HPS. Anthracene was used as an internal standard for gas chromatography. The recoveries of sodium saccharin from soy-sauce spiked at 250 μg/g were 93.7±2.5% (n=5). Those from scallion pickles (rakkyo) spiked at 500 μg/g were 96.9±1.9% (n=5). The detection limit of saccharin in foods was about 20 μg/g as sodium saccharin. The analytical results obtained with this method agreed with those obtained by using diazomethane on methylation of saccharin (γ=0.998,n=10).
1990-02-28