摘要
采取库仑滴定法测定料酒中氨基酸态氮的含量。通过电解1.0mol/L氯化钾溶液生成的OH-自动滴定。首先滴定样品溶液pH至8.2,然后加入中性甲醛由滴定样品溶液pH至9.2,根据电解时间,按照法拉第电解定律计算出结果。结果显示:2.0mL中性甲醛能与样品瞬间完成反应,在氨基酸态氮加标量0.0704~0.704g/L范围内,加标回收率为97.2%~102.1%,相对标准偏差低于2.0%。采取库仑滴定法与国标规定的酸度计法分别测定5种实际样品,结果无显著差异,表明方法适用于料酒的质量检测。
Coulomb titration was used to determine the content of amino acid nitrogen in cooking wine.The OH-generated by electrolysis of 1.0 mol/L potassium chloride solution was used to automatically ti-trate the sample solution.Firstly,the sample solution was titratedto pH 8.2,after adding neutral formal-dehyde,the sample solution was titratedto pH 9.2.Based on the electrolysis time,calculate the result ac-cording to Faradays electrolysis law.The results showed that 2.0 mL of neutral formaldehyde could react instantly with the sample.In the range of amino acid nitrogen spiked amounts of 0.0704-0.704 g/L,the spiked recovery rate was 97.2%-102.1%,and the relative standard deviation was less than 2.0%.The Coulomb titration and the acidity meter method specified in the national standard were used to meas-ure 5 actual samples,and there was no significant difference in the results,indicating that the method was suitable for the quality detection of cooking wine.
作者
刘俊新
任玉洁
汤卫东
LIU Jun-xin;REN Yu-jie;TANG Wei-dong(Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100,Shandong,China;Department of Food Science and Nutrition,University of Jinan,Jinan 250024,Shandong,China)
出处
《粮食与油脂》
北大核心
2024年第1期142-145,共4页
Cereals & Oils
关键词
库仑滴定法
料酒
氨基酸态氮
快速测定
Coulomb titration
cooking wine
amino acid nitrogen
rapid determination
