肉制品中食盐含量测定方法的改进  

Improvement on Method for Determination of Salt in Meat Products

作　　者：贾薇[1] 于晓英[1] 高嵘[1] 李东方[1] 

机构地区：[1]沈阳市疾病预防控制中心,辽宁沈阳110031

出　　处：《中国食品卫生杂志》2009年第1期43-44,共2页Chinese Journal of Food Hygiene

摘　　要：目的建立肉制品中食盐含量测定的新方法。方法用共沉淀剂沉淀肉制品中蛋白质等干扰物质,用硝酸银标准溶液滴定样品提取液中的氯化钠,根据硝酸银的消耗体积计算样品中食盐的含量。结果样品测定相对标准偏差为2.11%,平均回收率为99.3%。与国标方法对比差异无统计学意义。结论本法适于肉制品中食盐的含量测定。Objective To develop a new method for determination of salt in meat products.Method The sodium chloride was titrated by silver nitrate,and protein and other impurity in meat products were deposited by coprecipitation reagent.The contents of salt in samples were calculated by the concentration and volume of silver nitrate.Results The recovery and RSD were 99.3% and 2.11%,respectively.There was no significant difference between the method and national standard method.Conclusion The method could be applied to determination of salt in meat products.

关 键 词：氯化钠 膳食 肉制品 硝酸银 乙酸锌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]