人工甘味料に関する研究 (第1報)

サイクラミン酸ナトリウム, ズルチンおよびサッカリンナトリウムのペーパークロマトグラフィー

抄録

Paper chromatography of artificial sweet flavours have been studied. Saccharin sodium was identified as a violet spot when colored with α-naphthylamine·cupric acetate solution over the developed paper. As this spot was observed to be a black spot on a pale blue fluorescent paper under ultraviolet light, the limit of identification of saccharin sodium has been increased more sensitively than the usual method. On the other hand, when the hydrolyzed solution of cyclamate sodium and dulcin with hydrogen peroxide in hydrochloric acid acidic media (the hydrolyzed compound were identified to be cyclohexylamine and p-phenetidine respectively) were developed and colored with quinhydrone solution, both showed violet-red spot, thus it was able to identify both cyclamate sodium and dulcin simultaneously.
The developing solvent mixtures employed were AcOEt-HAc-H₂O (4:1:2), AcOEt-HCOOH-H₂O (4:1:2) and AcOEt-EtOH-AcOH-H₂O (4:2:1:2) and the limit of identification was 15γ of cyclamate sodium, 20γ of dulcin and 3γ of saccharin sodium. The result of applying this method to the food-stuff was found to be favourable.