摘要
比较了甲醛滴定法和比色法测定鲜味提取物中氨基酸态氮含量的精确度与准确度,并通过单因素试验和正交试验优化了测定条件,选择出一种适用于鲜味提取物和鲜味盐中氨基酸态氮含量的测定方法。结果表明:比色法的最小偏差小,最低检出限为0.5μg/m L,准确度和精确度较高。比色法测定鲜味提取物中氨基酸态氮的优化条件为:反应温度为100℃、反应时间20~22min、显色剂用量4~5m L、缓冲溶液用量4m L。
This paper compares the precision and accuracy of the content of amino nitrogen in the exh＇act of flavor. And the determination conditions is optimized through single factor experiments and orthogonal test. We choose a suitable method fi^r the detemfination of content of the content of amino nitrogen in the extract of flavor. We conclude the minimum deviation of colorimetry is small; the minimum detection limit is 0.5 g/mL, and the accuracy and precision is high. optimal conditions for the determination of eolorimetrie method for amino acid nitrogen flavor extracts is reactinn temperature 100 C, reaction time 20 - 22rain, chromogenie agent 4-5mL, and dosage of buffer solution 4mL.
出处
《中国井矿盐》
CAS
2015年第1期39-43,共5页
China Well and Rock Salt
关键词
鲜味盐
氨基酸态氮
提取物
测定方法
Flavor salt, amino acid nitrogen, extract, determination method
