电导法测定酱油中氯化钠的含量  

Determination of Sodium Chloride in Sauce by Conductance

作　　者：杨洁[1,2] 程时劲[1] 侯汉娜[1] 

机构地区：[1]武汉东湖学院生命科学与化学学院,湖北武汉430212 [2]华中科技大学生命科学与技术学院,湖北武汉430074

出　　处：《山东化工》2017年第12期98-99,101,共3页Shandong Chemical Industry

摘　　要：采用电导法测定了酱油中氯化钠的含量。实验结果为相对标准偏差为0.14%,回收率可达99.00%~100.83%;通过离子干扰实验证明:酱油中存在的钾离子、钠离子、钡离子、硫酸根离子对实验结果无影响;本方法与莫尔法、电位滴定法比较,结果表明莫尔法存在滴定过量问题,本方法与电位滴定法均具有较好的准确度和重现性,但本方法具有快速、灵敏、无繁琐计算等优点。In this paper, the content of sodium chloride in sauce was determined by conductance. The relative standard deviation is 0.14%, and the recovery rate is 99.00% ~ 100.83%. The ion interference test showed that potassium ion, sodium ion, barium ion, and sulfate ion had no effect on the experimental results. Compared with conductivity method, the results showed that Mohr possess the problem of excessive titration. Although both conductivity method and potentiometric titration method presented good accuracy and reproducibility, the conductivity method possessed some advantages, such as fast, sensitive, and no complicated calculation.

关 键 词：电导法 酱油 氯化钠 离子干扰 

分 类 号：TS264.2[轻工技术与工程—发酵工程]