微型滴定分析法测定酱油中氨基氮的含量  

Determination of Amino Nitrogen in Soy Sauce by Microtitration

作　　者：钟惠萍[1] 邓清莲[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《内蒙古民族大学学报》2009年第4期83-84,共2页Journal of Inner Mongolia University for the Nationalities

摘　　要：本文对采用微型滴定分析法测定了酱油中氨基氮的含量,与国家标准法相比,此法中甲醛的用量大大降低,从而减少了对检测人员和环境的毒害,同时节约了试剂,降低了实验成本。通过数据对比,说明微型滴定法测定结果与标准法结果基本相符,不存在显著性差异,结果可靠。A new method for determining amino nitrogen in soy sauce with the microtitration was established. Compared with the routine analysis, the consumption of the formalin in this microanalysis is reduced in order to decrease its effect on the analyst and the environment, thus to save the reagent and reduce the cost. And the result of the microtitration and that through the routine analysis are found no obvious difference.

关 键 词：微型滴定 酱油 氨基氮 

分 类 号：O6-3[理学—化学]