摘要
该文介绍了连续分析技术定量测定酱油中总酸、总酯含量的方法。方法操作简便、快速、准确,所得结果与常规法基本一致,此法对酱油的质量控制具有指导意义。
This paper introduces the continuous analytical technique that could quantitatively determine the content of total acids and esters in soy sauce. Compared with the conventional method, it had operational simplicity, speediness and high accuracy. It has certain significance in quality control of soy sauce.
出处
《中国酿造》
CAS
北大核心
2004年第6期34-35,共2页
China Brewing
关键词
酱油
电位滴定
总酸
总酯
soy sauce
electric potential titration
total acids
total esters
