液液萃取-银量法测定辣椒调味品中氯化钠的含量

Determination of Sodium Chloride in Pepper Condiment by Liquid-liquid Extraction-Silver Content Method

因调味品中添加剂对氯化钠含量的测定干扰严重,本研究建立了以有机溶剂乙酸乙酯作为萃取剂,涡旋混合后结合液液萃取(LLE)-银量法测定氯化钠的含量。研究了酸度、萃取剂种类、萃取剂用量、萃取时间等条件对测定的影响。结果表明:在最优条件下,加标回收率为92.8~96.39%,相对标准偏差为1.11~1.6%。本方法简单快速,消除干扰,耗材少,准确度高,可广泛应用于调味品中氯化钠含量的测定。

Due to the serious interference of additives in condiments to the determination of sodium chloride content, a liquid-liquid extraction (LLE)-silver assay was established in this study to determine the content of sodium chloride. The ethyl acetate was used as extraction agent, and the content of sodium chloride was determined by eddy mixing and silver content method. Extraction condotions such as the sample pH,categories and amount of extraction solvents and extraction time were studied and optimized.The results show that under the optimal conditions, the standard recoveries were 92.8%~ 96.39%, and the relative standard deviations were 1.11%~ 1.6%. This method is simple, rapid, eliminate interference, less consumables, high accuracy, can be widely used in condiment determination of sodium chloride content.