title: [A new HPLC procedure for cyclamate in food with pre-chromatographic derivatization].
abstract: A high-pressure liquid chromatography (HPLC) procedure for the detection of cyclamate in liquid and solid samples is presented, which depends on oxidation and the reaction of cyclohexylamine with o-phthaldialdehyde to form a condensation product. The results of the HPLC analysis, using an RP-C 18 separation system with UV detection at 242 nm are reported. Contents, from 2 to 400 mg/l, can be detected in less than 2 h (HPLC analysis within 20 min) with relative standard deviations of 4%. Only for cucumber infusions were incomplete recoveries of 68% obtained.
authors.affiliation: Institut für Lebensmittelchemie und Analytische Chemie, Universität Stuttgart, Bundesrepublik Deutschland.
authors.forename: G
authors.initials: G
authors.lastname: Schwedt
authors.forename: M
authors.initials: M
authors.lastname: Hauck
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003494:Cyclamates / Q000032:analysis*; D005504:Food Analysis; D007202:Indicators and Reagents; D013056:Spectrophotometry, Ultraviolet / Q000379:methods
chemical_list: D003494:Cyclamates; D007202:Indicators and Reagents
vernacular_title: Neues HPLC-Verfahren für Cyclamat in Lebensmitteln mit prä-chromatographischer Derivatisierung.