傅里叶变换-红外技术快速检测酿造酱油中含盐量的方法研究  

A Method for Rapid Determination of Salt Content in Brewing Soy Sauce by Fourier Transform-Infrared Technique

作　　者：胡徽祥 HU Huixiang(Guangdong Chubang Food Co.,Ltd.,Yangxi 529800,China)

机构地区：[1]广东厨邦食品有限公司,广东阳西529800

出　　处：《食品安全导刊》2023年第15期60-63,共4页China Food Safety Magazine

摘　　要：以酿造酱油为研究对象,探究傅里叶变换-红外技术快速测定酿造酱油中含盐量的可行性。建立傅里叶变换-红外光谱法测定酿造酱油含盐量的快速定量模型,测定酿造酱油中的含盐量,与化学滴定法对比测定结果。结果显示,该模型的测定结果准确,具有较高的精密度和稳定性,为酿造酱油含盐量的定量分析提供了快速检测方法。To investigate the feasibility of Fourier transform-infrared technique for the rapid determination of salt content in brewing soy sauce.A rapid quantitative model for the determination of salt content in brewing soy sauce by Fourier transform-infrared spectroscopy was established to determine the salt content in brewing soy sauce,and the results were compared with those of chemical titration.The results showed that the model was accurate,with high precision and stability,and provided a rapid detection method for the quantitative analysis of salt content in brewing soy sauce.

关 键 词：傅里叶变换-红外光谱法 酿造酱油 含盐量 定量分析 

分 类 号：TS264.21[轻工技术与工程—发酵工程] O657.33[轻工技术与工程—食品科学与工程]