[1]汪静静等.高氯酸非水滴定法测定酱油中氨基酸态氮含量可行性研究[J].中国调味品,2021,46(4):157-159.
 Feasibility study on the determination of amino acid nitrogen in soy sauce by non-aqueous titration method[J].CHINA CONDIMENT,2021,46(4):157-159.
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高氯酸非水滴定法测定酱油中氨基酸态氮含量可行性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
157-159
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Feasibility study on the determination of amino acid nitrogen in soy sauce by non-aqueous titration method
作者:
汪静静等
文献标志码:
A
摘要:
本文旨在研究高氯酸非水溶液滴定法测定酱油中氨基酸态氮含量的可行性。考察了烘干与加入乙酸酐去除酱油中水分的方法,最终选择在酱油溶解过程中加入乙酸酐,初步建立了高氯酸非水滴定测定酱油中氨基酸态氮方法并考察了该方法的重复性与回收率。结果表明,平行测定样品6次获得的重复性相对标准偏差RSD=0.16%,低标、中标、高标的加标回收率为94.87%~97.92%,RSD为0.62%~1.01% (n=3)。将所建立的方法用于测定6种酱油样品氨基酸态氮含量,结果与国家标准中酸度计法进行比较,结果无显著性差异(P>0.05)。相比于酸度计法,该方法具有分析速度快、无甲醛、易于操作等优点,对于酱油样品中氨基酸态氮的测定具有指导意义。
Abstract:
The purpose of this paper is to study the feasibility of determination amino acid nitrogen by non-aqueous titration in soy sauce. Drying sample and adding acetic anhydride to remove water in sample were tested, the addition of acetic anhydride during the dissolution of soy sauce is more appropriate. A method for the determination of amino acid nitrogen in soy sauce by Non-aqueous titration was etablsished, the repeatability and recovery of the method were investigated. The results showed that the RSD of the repeatability was 0.16%, the recoveries of the samples with three different concentrations were 94.87% ~ 97.92%, and the RSD was 0.62% ~ 1.01% (n=3). The established method was used to determine the amino acid nitrogen contents of 6 soy sauce samples,The nitrogen contents of different samples were determined by experimental method and PH meter titration method, there was no significant difference between the methods(P > 0.05). Compared with the PH meter titration method, This method has the advantages of high detection speed,non-formaldehyde,and easy control, and it could provide reference for the determination of amino acid nitrogen in soy sauce.
更新日期/Last Update: 2021-04-09