食用醋中总酸量和氨基酸含量的连续测定  

Continuous Determination of the Amount of Total Acid and the Content of Amino Acid in Vinegar

作　　者：邱然[1] 孙天文[1] 邱林友[2] 

机构地区：[1]北京大学化学与分子工程学院,北京100871 [2]昆明理工大学实管处,昆明650093

出　　处：《实验科学与技术》2010年第1期184-186,共3页Experiment Science and Technology

摘　　要：采用pH8.20为滴定终点、以标准氢氧化钠为滴定剂,用电位滴定法测定食用醋中的总酸量和氨基酸含量,取得满意结果,为开展食用醋中总酸量和氨基酸含量连续测定的实验教学提供了参考。In this method, the amount of total acid and the content amino acid in vinegar were measured by potential, with sodium hydroxide as the titrant, and pHS. 20 as the end point. The results are acceptable. These results offered reference for the teaching experiment of continuous determination of the amount of total acid and the content of amino acid in vinegar.

关 键 词：食用醋 酸碱滴定 电位滴定 

分 类 号：O62[理学—有机化学] G424.31[理学—化学]