摘要
酱油中氨基酸态氮的检测方法,相较于传统的酸度计法,比色法作为一种新的检测方法,具有操作简便、灵敏、快速、取样量少、适合批量处理等优点。从显色剂、酱油本身色泽等因素的影响,探讨了比色法测定酱油中氨基酸态氮的注意事项,并研究了该法的回收率和精密度,同时与酸度计法进行比较,结果显示比色法与酸度计法两种方法间无显著性差异(P>0.05),比色法结果准确。
Colorimetric method is a new detection method for the determination of amino acid nitrogen in soy sauce.It has the advantages of simple operation,less sampling volume,and being sensitive,rapid,suitable for batch processing.From the influences of chromogenic agent,color of soy sauce and other factors,discuss the determination of amino acid nitrogen in soy sauce by colorimetric method,and study the recovery rate and precision of the method.And compare with pH meter method,the experimental results show that the two methods have no significant difference（P〉0.05）,the result of colorimetric method is satisfactory.
作者
章银珠
杨广
李冬梅
励丹
翁婉丹
ZHANG Yin-zhu＂;YANG Guang;LI Dong-mei;LI Dan;WENG Wan-dan(Ningbo Institute for Food Control, Ningbo 315000, China)
出处
《中国调味品》
CAS
北大核心
2018年第6期146-149,共4页
China Condiment
关键词
酱油
氨基酸态氮
测定
酸度计法
比色法
soy sauce
amino acid nitrogen
determination
pH meter titration
colorimetry
