Development and single-laboratory validation of an HPLC method for the determination of cyclamate sweetener in foodstuffs

• Published in: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Vol. 26; no. 5; pp. 614 - 622
• Main Authors: Scotter, M.J, Castle, L, Roberts, D.P.T, MacArthur, R, Brereton, P.A, Hasnip, S.K, Katz, N
• Format: Publication
• Language: English
• Published: 2009
• Subjects: artificial sweeteners; cyclamic acid; food additives; foods; new methods; oxidation; oxidative stability; quantitative analysis; reversed-phase high performance liquid chromatography; sodium cyclamate; validity

A method for the determination of cyclamate has been developed and single-laboratory validated for a range of foodstuffs including carbonated and fruit-juice drinks, fruit preserves, spreads, and dairy desserts. The method uses the peroxide oxidation of cyclamate to cyclohexylamine followed by derivatization with trinitrobenzenesulfonic acid and analysis by a modified reversed-phase high-performance liquid chromatography-ultraviolet light (HPLC-UV). Cycloheptylamine is used as an internal standard. The limits of detection were in the range 1-20 mg kg-1 and the analysis was linear up to 1300 mg kg-1 cyclamic acid in foods and up to 67 mg l-1 in beverages. Analytical recovery was between 82% and 123%, and results were recovery corrected. Precision was within experimentally predicted levels for all of the matrices tested and Horrat values for the combined standard uncertainty associated with the measurement of cyclamate between 0.4 (water-based drinks) and 1.7 (spreads). The method was used successfully to test three soft drink samples for homogeneity before analytical performance assessment. The method is recommended for use in monitoring compliance and for formal testing by collaborative trial.