食品中サイクラミン酸塩の試験法について

透析による分離と薄層クロマトグラフィーによる検出

抄録

Cyclamate in liquid foods were extracted with ethyl acetate, after the samples were saturated with magnesium sulfate subsequently to acidification with 10% sulfuric acid. Ethyl asetate was removed from the extracts under reduced pressure, and the residue was dissolved in a small portion of ethanol.
Solid foods were homogenated with water, and cyclamate was dialyzed using a cellulose tube or a collodion tube, and the outer solution obtained by dialysis was treated in the same manner as liquid foods.
The ethanol solution was spotted on a silica gel plate, and developed with a mixture of benzene, ethyl acetate and formic acid (10: 7: 3).
The developed plate was sprayed with a solution of 2% o-tolidine in ethanol and 1% hydrogen peroxide solution, and then placed in an oven at 40°C. After 10 minutes, cyclamate appeared as a blue spot. Saccharin was also detected as a blue spot, however, both could be identified from each other by their Rf values (cyclamate: 0.54; saccharin: 0.80). Other substances, preservatives, antioxidants, coal-tar colors and amino acids, could be separated from cyclamate.