title: [Sensitive and selective HPLC methods with prechromatographic derivatization for the determination of cyclamate in foods].
abstract: A sensitive and selective high pressure liquid chromatography (HPLC) procedure for the determination of sodium cyclamate in juices and preserves is presented. The method depends on the oxidation of cyclamate to cyclohexylamine, which then is converted prechromatographically into a fluorescent derivative. It is analyzed by HPLC on a C18:reversed-phase column and determined with fluorescence detection (excitation at 350 nm, emission at 440-650 nm). The detection limit of sodium cyclamate was 0.5-5 mg/kg, depending on the nature and dilution of the samples. The relative standard deviations thus obtained were +/- 1.0 to +/- 2.6%. The average recovery was 90%.
authors.affiliation: Zentrale Analytik Bayer AG, Leverkusen, Bundesrepublik Deutschland.
authors.forename: J
authors.initials: J
authors.lastname: Rüter
authors.forename: D I
authors.initials: DI
authors.lastname: Raczek
mesh_terms: D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003494:Cyclamates / Q000032:analysis* / Q000378:metabolism; D003514:Cyclohexylamines / Q000032:analysis / Q000378:metabolism; D005504:Food Analysis / Q000379:methods*; D005638:Fruit; D010084:Oxidation-Reduction
chemical_list: D003494:Cyclamates; D003514:Cyclohexylamines
vernacular_title: Empfindliches und selektives HPLC-Verfahren mit prächromatographischer Derivatisierung zur Bestimmung von Cyclamat in Lebensmitteln.