This study aimed to investigate the usage of sodium cyclamate in beverages and flavored fermented milk through market research. The study compared and analyzed the new and old national standards for the determination of sodium cyclamate content using gas chromatography, and summarized the test precautions to provide reference for inspectors.

This study conducted a market survey in Jining District, Ulanqab City, Inner Mongolia Autonomous Region, using gas chromatography to determine the sodium cyclamate content.To explore the impact of storage conditions on the stability of sodium cyclamate, the changes in sodium cyclamate content in samples under normal temperature and refrigeration conditions were measured and compared.

Market research has found that about 37% of flavored fermented milk contains sweeteners. Approximately 47% of beverages contained sweeteners, with sodium cyclamate usage accounting for the third. There was no significant difference in the detection results of the new and old national standards. The highest detected value was 0.509 g/kg, and all tested samples were qualified. After 14 days of storage at normal temperature and refrigeration conditions, the detection values of the tested liquid changed slightly, with the maximum coefficient of variation being only 2.13%, and there was no significant difference between the two storage conditions (P>0.05).

The new national standard simplifies the operation steps, shortens the detection time, and reduces the requirements for inspectors, providing a good example for the update of similar standards.The tested liquid can be stored stably for 14 days, and there was no significant difference in storage conditions at normal temperature and refrigeration, providing a reference for the daily detection of sodium cyclamate content in beverages.