陈醋中总酸度和氨基酸态氮检测方法研究  

Research on the Detection Method of Total Acidity and Amino Acid Nitrogen in Aged Vinegar

作　　者：杨志海 YANG Zhihai(Zhanjiang Quality and Metrology Supervision and Testing Institute,Zhanjiang 524003,China)

机构地区：[1]广东省湛江市质量计量监督检测所,广东湛江524003

出　　处：《现代食品》2024年第6期199-201,共3页Modern Food

摘　　要：本研究设计了一种针对陈醋中总酸度和氨基酸态氮的检测方法,采用国标pH滴定法测定总酸含量,通过甲醛法测定氨基酸态氮含量。结果表明,本研究所设计的方法,可以有效评价陈醋的品质。This study designed a detection method for total acidity and amino acid nitrogen in aged vinegar.The national standard pH titration method was used to determine the total acid content,and the formaldehyde method was used to determine the amino acid nitrogen content.The results indicate that the method designed in this study can effectively evaluate the quality of aged vinegar.

关 键 词：陈醋 总酸度 氨基酸态氮 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]