卡尔·费休法测定无水葡萄糖中水分含量研究  

Study on the Determination of Water Content in Anhydrous Glucose by Karl Fischer Method

作　　者：张强 葛荣 黄珂 孙文毅 ZHANG Qiang;GE Rong;HUANG Ke;SUN Wenyi(Hebei Food Inspection and Research Institute,Shijiazhuang 050000,China)

机构地区：[1]河北省食品检验研究院,河北石家庄050000

出　　处：《现代食品》2023年第6期161-163,共3页Modern Food

摘　　要：采用卡尔·费休水分测定仪,测定了低水平水分含量中无水葡萄糖中的微量水分,确定最佳称样量为2 g,选择50%甲醇+50%甲酰胺作为样品溶剂,结果精密度小于1%,符合分析实验要求。Using a Karl Fischer moisture meter,the trace moisture in anhydrous glucose in low level moisture content was determined.The optimal sample weight was determined to be 2 g,and 50%methanol+50%formamide was selected as the sample solvent.The precision of the results was less than 1%,which met the requirements of analytical experiments.

关 键 词：卡尔·费休法 无水葡萄糖 水分 

分 类 号：O661[理学—分析化学]