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Estimation of cyclamate in complex foodstuffs by HPLC after derivatization with 4-fluoro-7-nitrobenzofuran


Zeitschrift fur Lebensmittel Untersuchung und Forschung 191(4/5): 322-324
Estimation of cyclamate in complex foodstuffs by HPLC after derivatization with 4-fluoro-7-nitrobenzofuran
A method for the estimation of cyclamate in complex foodstuffs is described. The method is applicable in strongly coloured and protein-rich foods. The quantitative estimation depends on oxidation of cyclamate to cyclohexylamine and derivatization with 4-fluoro-7-nitrobenzofuran (NBD-F). The derivatives are estimated by HPLC on a C18 reversed-phase column, their minimal stability being 12 h. There are 2 methods of detection: absorbance at 485 nm or fluorescence at 485 nm and emission at 530 nm.


Accession: 002373157



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