Objective To work out an approach of determining sodium cyclamate in seasoned flour-made foods by gas chromatography. Method Based on the mechanism and procedure of deriving sodium cyclamate， the byproducts generated was reduced by controlling the temperature in different procedures. Isooctane was used as an extractant. The solutions for six concentration points of the working curve were prepared， and the chromatographic conditions were optimized. The derived products of sodium cyclamate were detected by flame ionization detector ( FID) . Results The peak areas of derivatives were in regular linear relationship ( R² = 0. 999 3 ) with the mass concentration of sodium cyclamate within the scope of 0. 02-3. 0 mg /ml. The detection limit was 2 μg and the RSD of peak area was less than 5. 0% . The recoveries of standard addition were ranged from 90. 2% to 99. 3% . Conclusion The method is simple， rapid，non-interference，low cost，high in sensitivity and accuracy，and thus is suitable for detection and analysis of sodium cyclamate in great quantities of seasoned flour-made food.