期刊论文

Rapid Determination of Salt Content in Flavor Foods

中文

山东化工

1008-021X

2019

48

5

95-96,98

10.19319/j.cnki.issn.1008-021x.2019.05.034

No:NZZ2017000016:湖北省农业科技成果转化资金项目 No:xsky2018036:大学生科研项目

本校为第一机构

本文提出一种快速测定风味型食品中食盐(氯化钠)含量的方法—电导法.通过测定氯化钠标准溶液的电导率,确定最佳测试浓度和温度范围,并拟合得到电导率与浓度的换算公式.然后,以卤鸭肉样品作为研究对象用电导法测试食盐含量,并且进行加标回收测试.最后,对同样的样品按国标用滴定法测试食盐含量,比较电导法与滴定法的测试结果.结果表明,电导法测定加标回收率达到100.10％ ～104.48％,说明电导法的测试结果准确度较高.电导法与滴定法测试结果接近,t-检验表明两种测试方法无显著性差异.电导法测定食品中氯化钠的含量与传统滴定法相比不会产生滴定终点判断不准确的误差,操作上也更加简单、环保、消耗成...

This paper presents a rapid method for the determination of sodium chloride content in flavor foods by electrical conductivity measurement.By measuring the conductivity of sodium chloride standard solution,the best test concentration and temperature range were determined,and the conversion formula between conductivity and concentration was obtained.Then,samples of stewed duck meat were taken as the research objects.The salt content was tested by conductance method,and the recovery test was carried out.Finally,the salt content of the same samples was measured by titration method according to th...