| 酱中总酸、氨基酸态氮和食盐的连续测定 |
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| 引用本文： | 吴晓红,李小华,马美华.酱中总酸、氨基酸态氮和食盐的连续测定[J].中国调味品,2011,36(6). |
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| 作者姓名： | 吴晓红 李小华 马美华 |
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| 作者单位： | 江苏经贸职业技术学院食品系,南京210007;江苏省食品安全工程技术研发中心,南京210007 |
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| 基金项目： | 江苏经贸职业技术学院科研基金资助项目 |
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| 摘 要： | 对酱的总酸、氨基酸态氮和食盐的测定方法进行了改进,将几个单独测定的项目合并为一个连续测定过程,测定了三个样品中的总酸、氨基酸态氮和食盐含量.结果显示,一次性连续测定法RSD在0.4%～1.9%(n=6)之间,平均回收率100.4%,具有简便、快速、准确等优点,令人满意.
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| 关 键 词： | 酱 总酸 氨基态氮 食盐 连续测定 |
Successive determination of total acid, amino nitrogen and salt in sauce |
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| WU Xiao-hong,LI Xiao-hua,MA Mei-hua.Successive determination of total acid, amino nitrogen and salt in sauce[J].China Condiment,2011,36(6). |
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| Authors: | WU Xiao-hong LI Xiao-hua MA Mei-hua |
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| Affiliation: | WU Xiao-hong1,2,LI Xiao-hua1,MA Mei-hua1,2(1.Food Department,Jiangsu Vocational Institute of Economy and Trade,Nanjing 210007,China,2.The Research and Empolder Center of Food Safety Project of Jiangsu Province,China) |
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| Abstract: | The method of determining total acid,amino nitrogen,and salt in sauce was improved,in which several irrelevant determining items was combined into a successive one.The content of total acid,amino nitrogen,and salt in three sauce samples was determined by our improved methods.The results show that the RSD of the method was between 0.4% and 1.9%,and the average recovery was 100.4%.The method is simple,quick,accurate,and satisfactory. |
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| Keywords: | sauce total acid amino nitrogen salt successive determination |
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