莫尔法测定酱油和食醋中的氯化钠含量  

Determination of the amount of sodium chloride in soy sauce and vinegar by Mohr method

作　　者：丁素君[1] 

机构地区：[1]漯河医学高等专科学校基础医学部,河南漯河462002

出　　处：《实验室科学》2016年第3期21-22,25,共3页Laboratory Science

摘　　要：目的:测定酱油和食醋中的氯化钠含量,提醒人们烹饪时不要忽略酱油和食醋中的盐分。方法:用莫尔法测定酱油和食醋中的氯化钠含量。结果:结果表明,老抽中氯化钠含量为21.13 g/100m L,普通生抽为18.79 g/100m L,低盐生抽为13.96 g/100m L,食醋为1.281g/100m L。结论:酱油和食醋中均含有一定量的氯化钠,酱油中含量较高;老抽的含盐量比普通生抽更高;低盐生抽与普通生抽相比,减盐25%左右。Objective： The amount of sodium chloride in soy sauce and vinegar were determined,in order to remind people don＇t ignore the amount of salt in the soy sauce and vinegar when cooking.Methods： The amount of sodium chloride in soy sauce and vinegar were determined by the Mohr method. Results： The result showed that the amount of sodium chloride in dark soy sauce was 21. 13 g /100 m L,the amount of sodium chloride in ordinary light soy sauce was 18. 79 g / 100 m L,the amount of sodium chloride in low-salt light soy sauce was 13. 96 g / 100 m L,the amount of sodium chloride in vinegar was 1. 281 g / 100 m L. Conclusion： Both soy sauce and vinegar had a certain amount of sodium chloride,and the amount of sodium chloride in soy sauce was higher; the amount of sodium chloride in dark soy sauce was higher than in ordinary light soy sauce; compared with ordinary light soy sauce,the amount of sodium chloride in low-salt light soy sauce had reduced about 25%.

关 键 词：酱油 食醋 莫尔法 氯化钠含量 

分 类 号：TS207.3[轻工技术与工程—食品科学] O655.24[轻工技术与工程—食品科学与工程]