A liquid chromatograph - mass spectrometric method for the determination of sodium cyclamate in food had been established.

建立了食品中甜蜜素的液相色谱 - 串联质谱测定方法,研究了不同提取溶剂的影响.

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The production applied sodium cyclamate and xylitol as sweet agent instead of sucrose.

并作为软糖的胶凝剂和成形剂,以甜蜜素、木糖醇作为甜味剂取代蔗糖研制而成.

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