全自动凯氏定氮仪测定酱油中全氮的方法探讨  

Study on the Determination of Total Nitrogen in Soy Sauce by Automatic Kjeldahl Nitrogen Analyzer

作　　者：刘燕 王英 林伟 LIU Yan;WANG Ying;LIN Wei(Qingdao Pony Test Co.,Ltd.,Qingdao 266104,China;Shandong Seatone Detection Evaluation Co.,Ltd.,Qingdao 266109,China;Juxian Inspection and Testing Center,Juxian 276500,China)

机构地区：[1]青岛谱尼测试有限公司,山东青岛266104 [2]山东世通检测评价技术服务有限公司,山东青岛266109 [3]莒县检验检测中心,山东莒县276500

出　　处：《食品安全导刊》2024年第6期110-112,共3页China Food Safety Magazine

摘　　要：为提高实验室数据的准确性和工作效率,减少实验误差,本文使用石墨消解炉加全自动凯氏定氮仪代替人工消解、蒸馏和滴定的方法进行酱油中全氮的测定。结果表明,改进方法和国标法无显著性差异(P> 0.05)。改进方法的回收率为100.8%~106.2%,精密度为0.889%,均符合《实验室质量控制规范食品理化检测》(GB/T 27404—2008)的规定。改进方法可以在实验室中推广应用。In order to improve the accuracy and efficiency of laboratory data and reduce the experimental error,in this paper,the total nitrogen in soy sauce was determined by graphite digestion furnace and Kjeldahl nitrogen analyzer instead of manual digestion,distillation and titration.The results showed that there was no significant difference between the improved method and the national standard method(P>0.05).The recovery rate of the improved method was 100.8%~106.2%,and the precision was 0.889%,they are all in accordance with GB/T 27404—2008.The improved method can be popularized and applied in the laboratory.

关 键 词：酱油 全氮 国家标准法 改进方法 

分 类 号：TS264.21[轻工技术与工程—发酵工程]