白酒中甜味剂的检测及其来源的探讨

建立了白酒中4种甜味剂（安赛蜜、甜蜜素、糖精钠、三氯蔗糖）的高效液相色谱-串联质谱的检测方法。采用Agilent EC-C18色谱柱，以甲醇-乙酸铵溶液为流动相，柱温35 ℃，流速0.8 mL/min梯度洗脱进行检测。结果表明，4种甜味剂在5～100 ng/mL范围内呈良好线性关系（相关系数R2≥0.998 6），检出限为0.001～0.02 mg/kg，回收率在82.70%～117.62%之间，相对标准偏差（RSD）为1.09%～4.64%。该检测方法快速灵敏，大大缩短了检测周期和检测成本，并通过大量样品的检测对白酒中甜味剂的来源进行了探讨。

Determination of sweeteners in Chinese liquor and discussion of its source

A quantification method of four sweeteners (acesulfame, cyclamate, saccharin sodium, sucralose) in Chinese liquor was established by HPLC-MS/MS. Using Agilent EC-C18 as column, methanol-ammonium acetate as mobile phase, the gradient detection was conducted at column temperature 35 ℃ and flow rate 0.8 ml/min. The results showed that the four sweeteners in 5-100 ng/ml showed a good linear relationship (correlation coefficient R2≥0.998 6), and the detection limit was 0.001-0.02 mg/kg, the recovery rate was between 82.70%-117.62%, the relative standard deviation was 1.09%-4.64%. The method was rapid and sensitive, it greatly reduced the testing period and testing costs. The source of sweeteners was discussed by detecting a large number of samples.