应用佛尔哈德法测定酱油中氯化钠的含量

Determination of Sodium Chloride in Soy Sauce by Volhard Method

本实验采用佛尔哈德法中的返滴定法对五种高盐稀态酱油样品中氯化钠含量进行了测定。从酱油中氯化钠的含量来看,除特制淡盐头道酱油为11.7056g/100mL外,其余样品含量分别为:老抽19.4003g/100mL,金标生抽18.0135g/100mL,一品鲜酱油16.8067g/100mL,味极鲜酱油16.2261g/100mL;均处于15-20g/100mL之间,且老抽的含盐量比生抽高。从实验数据的标准偏差、相对标准偏差和相对平均偏差预见该实验方法精密度较好,准确度高,可用于成品检验。

In this experiment,the content of sodium chloride in five kinds of high salt dilute soy sauce samples was determined by the back titration method of the Volhard method.In terms of the content of sodium chloride in soy sauce,except that the content of the special brine sauce is 11.7056 g/100 mL,the content of the other four samples are:dark soy sauce 19.4003 g/100 mL,Jinbiao light soy sauce 18.0135 g/100 mL,a fresh soy sauce 16.8067 g/100 mL,and Weiji fresh soy sauce 16.2261 g/100 mL,all in the range of 15-20 g/100 mL,and the salt content of dark soy sauce is higher than that of light soy sauce.It is predicted from the standard deviation,relative standard deviation and relative average deviation of the experimental data that this method has good precision and high accuracy and can be used for the inspection of finished products.