关键词: 调味乳, 甜蜜素, 蛋白沉淀剂

Abstract: The differences in contents of sodium cyclamate in flavored milk come from the proficiency testing with different pretreatments by gas chromatography in GB 5009.97-2016 national standard for food safety determination of sodium cyclamate in food was discussed. The contents of sodium cyclamate is equal with adding protein precipitator or not in the low content level of flavoured milk. When the content of sodium cyclamate was in high level,the measured value without adding protein precipitator namely derivatization directly was closer to the eigenvalue. Verification of the accuracy of the method of adding no protein precipitator through the recovery test will provide references for the accurate and fast determination of sodium cyclamate in flavoured milk.

Key words: flavoured milk, sodium cyclamate, protein precipitator