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酱油生产过程中,含氮物的含量及成份,可以作为判断原料及制品质量的极有价值的指标之一,尤其是为了评价酱油的品质,通常需要测定全氮量和氨基酸氮含量。长期以来,测定酱油中的全氮含量是用经典方法—凯氏定氮法,它虽然具有准确性高的优点,但操作却极费时及较麻烦。目前利用离子选择电极法—氨气敏电极法测定土壤、植物等的含氮量方面已获得推广应用,但在测定酱油中含氮量的应用,尚未见有报导。本文着重研究了在凯氏消化法的基础上用氨气敏电极测定酱油中全氮量的方法,从分析结果来看、准确度和精度符合分析要求,与旧法相比,操作较简便、快速,是电极法的最大优点。
In the production of soy sauce, the content and composition of nitrogenous substances may serve as one of the most valuable indicators for judging the quality of raw materials and products. In particular, in order to evaluate the quality of soy sauce, it is usually necessary to determine the total nitrogen content and the amino nitrogen content. For a long time, the determination of total nitrogen content of soy sauce is a classic method - Kjeldahl method, although it has the advantage of high accuracy, but the operation is extremely time-consuming and cumbersome. At present, ion-selective electrode method-ammonia gas sensing electrode has been widely used in the determination of nitrogen content in soils and plants. However, there is no report about the application of nitrogen in soy sauce determination. This paper focuses on the determination of total nitrogen in soy sauce by the ammonia gas sensing electrode based on the Kjeldahl digestion method. From the analysis results, the accuracy and precision meet the requirements of the analysis. Compared with the old method, the method is simpler and faster to operate , Is the biggest advantage of the electrode method.