| 水产调味品中挥发性盐基氮的测定 |
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| 引用本文： | 陈莎莎,陈中祥,杨桂玲,车璐.水产调味品中挥发性盐基氮的测定[J].中国调味品,2011,36(9). |
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| 作者姓名： | 陈莎莎 陈中祥 杨桂玲 车璐 |
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| 作者单位： | 1. 哈尔滨市食品工业研究所,哈尔滨,150025
2. 中国水产科学研究院黑龙江水产研究所,哈尔滨,150070 |
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| 摘 要： | 为提高水产调味品中挥发性盐基氮测定的效率,对国标GB/T 5009.44-2003中的半微量定氮法进行了改进:用高氯酸溶液替代水来浸溶样品；用氢氧化钠溶液加消泡剂替代了氧化镁混悬液;用自动凯氏定氮仪替代半微量蒸馏装置和半微量滴定管.用改进的方法测定以市售蚝油和虾酱为基质的加标样品,回收率在98.82％～101.26％之间,相对标准偏差在0.80％以下.检测数据与GB/T 5009.44-2003中的半微量定氮法相比,无显著性差异.结果表明,改进的方法是一种简便、快捷、精确的水产调味品中挥发性盐基氮的测定方法.
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| 关 键 词： | 水产调味品 挥发性盐基氮 测定 改进 |
Determination of total volatile basic nitrogen in aquatic flavouring |
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| CHEN Sha-sha,CHEN Zhong-xiang,YANG Gui-ling,CHE Lu.Determination of total volatile basic nitrogen in aquatic flavouring[J].China Condiment,2011,36(9). |
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| Authors: | CHEN Sha-sha CHEN Zhong-xiang YANG Gui-ling CHE Lu |
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| Affiliation: | CHEN Sha-sha1,CHEN Zhong-xiang2*,YANG Gui-ling1,CHE Lu1(1.Harbin Research Institute of Food Industry,Harbin 150025,China,2.Heilongjiang River Fishery Research Institute of Chinese Academy of Fishery Sciences,Harbin 150070,China) |
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| Abstract: | To raise the efficiency of total volatile basic nitrogen(TVBN) in aquatic flavouring,semimicro quantitative nitrogen method in GB/T 5009.44-2003 was improved as follows: perchlorate acid was used for sample extraction instead of water;sodium hydroxide solution and defoamer was used instead of magnesium oxide suspension;semimicro distillation apparatus and semimicro burette were replaced by automatic automatic nitrogen analyzer.The improved method was applied to measure spiked sample with commercial oyster s... |
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| Keywords: | aquatic flavouring total volatile basic nitrogen determination improvement |
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