Nguyen Thi, HaHaNguyen ThiNguyen, Nu BichNu BichNguyenNgo, Anh VanAnh VanNgoNguyen, Khai ManhKhai ManhNguyenNguyen, Hung KieuHung KieuNguyen2025-07-032025-07-032020-11-1210.15625/2525-2518/58/5a/15189https://scholar.vnu.edu.vn/handle/123456789/2564Additives used in food pose a risk to consumers' health, and cyclamate is one of the chemical sugars. In this study, cyclamate content in 38 food samples including beverage, cake, candy, milk, and juice was analyzed using ultra-performance liquid chromatography, tandem mass spectrometry (UPLC-MS/MS). The analysis conditions were: the liquid chromatography column UPLC BEH C18 2.1 × 100 mm 1.7 μm, waters, USA; mobile phase: MeOH:H2O (50:50) adding 0.1 % HCOOH, deionized water. The ultimate test sample which passed 0.22 μm PTFE membrane filter results in retention time of 4.05 minutes, and flow rate of 0.2 mL/min. The calibration curve for cyclamate was linear in the range of 5 - 100 mg/L with R2 = 0.9955. The limit of detection (LOD) and limit of quantification (LOQ) was 2.92 and 9.72 mg/kg, respectively. The average recoveries of the whole analytical procedure ranged from 83.38 to 93.40 %. The bias and RSD of the method was 0.015 and 0.17 %, respectively. The fragment ions of 79.84 and 95.79 m/z have been measured and used for quantitative research and confirmability, respectively. The results showed that 23/38 food product samples from markets and supermarkets in Ha Noi city contained cyclamate, accounting for 60.53 %, with concentrations ranging from 10.9 to 178.1 mg/kg. However, the content of cyclamate in all samples have met the standards as regulated in Circular No. 08/2015/TT-BYT. In addition, cake and candy samples used cyclamate more frequently compared to other analyzed food types.en: artificial sweetenercyclamatefood safetyfood addictiveUPLC-MS/MSjournal-article