摘要
本文通过对酱油中氨基氮三种不同测定方法进行实验、分别对样品、操作难易程度、结果的准确度及适应范围进行比较,结果表明,电位滴定法比其它两种方法样品选择性较广、操作简便,结果较为准确,但适应范围较窄。
Three different methods of amino nitrogen measurement in soy sauce were mentioned in this paper. Different samples, operation difficulty degree, result accuracy and adaptability were compared among the methods . The result showed that, compared to the other two methods, electrometric titration was simple and accurate, but adapted narrowly.
出处
《四川食品与发酵》
2007年第4期60-62,共3页
Sichuan Food and Fermentation
关键词
氨基氮
测定方法
比较
amino nitrogen
determining method
comparison
