GC / MS 를 이용한 식품중 Saccharine 의 분석에 관한 연구
(주)코리아스칼라
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- 2023.04.05
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- 1995.12
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 10권 / 4호
ㆍ저자명 : 노동석, 김승기, 이정애, 정현숙, 유보경, 박종세
영어 초록
Analytical method for saccharin in foods was developed using gas chromatography/mass spectrometry(GC/MS). Methylation with diazomethane, acetylation with MBTFA, and silylation with MSTFA and MTBSTFA were compared. Methylation of saccharin produced N- methylated saccharin as the major product and O-methylated saccharin as the minor one. Silylation of saccharin with MSTFA and MTBSTFA resulted in the formation of the corresponding O-silylated products, respectively. The derivatization of saccharin was optimized with MSTFA. The ions at m/z 240, 255, and 166 were monitored to characterize saccharin.
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