摘要
样品经水稀释后用活性炭纸过滤脱色,然后在pH 4.8的乙酸-乙酸钠缓冲溶液中,氨基酸与乙酰丙酮和甲醛显色,于400 nm处测定食醋中的氨基酸态氮。
In a medium of acetic acid and sodium acetate buffer with pH 4.8,it is coloured with amino acid,acetyl acetone and formaldehyde.The amino acid in vinegar is determination by spectrophotometry at 400 nm after sample is diluted by water and decoloured with active car paper（ACP）.
出处
《中国调味品》
CAS
北大核心
2010年第8期93-95,共3页
China Condiment
