%0 Journal Article
%T Rapid Determination of Saccharin Sodium in Ice Cream by High Performance Liquid Chromatography(HPLC)<br>高效液相色谱法快速测定冰淇淋中的糖精钠
%A Zhang Xiaohui
%A Zhang Weibing
%A Dai Jianhua
%A <br>张晓慧
%A 张维冰
%A 戴建华
%J 色谱
%D 1999
%I 
%X This is a method for the rapid determination of saccharin sodium in ice cream by HPLC. A radial compression C18 cohumn, 100 mm x 8 mm i.d., and ultraviolet detector at 220 nm were applied to the determination without extraction. The solution of samples would be determined after they were treated with the solution of copper sulfate and sodium hydroxide in water. The detectable amount was 0.38 mg/kg, the coefficient of variation CV was 1.72%, and the recovery was 96.25%-101.75%.
%K high performance liquid chromatography
%K ice cream
%K saccharin sodium<br>HPLC
%K 糖精钠
%K 冰淇淋
%K 甜味剂
%K 测定
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=D7F5F79B7B81B8621E402CEEAE6D2761&yid=B914830F5B1D1078&vid=BCA2697F357F2001&iid=E158A972A605785F&sid=A53D7AA35F9929AF&eid=0493D643315CD829&journal_id=1000-8713&journal_name=色谱&referenced_num=4&reference_num=5