摘要
讨论了用两点电位滴定法测定酱油中氨基氮含量的新方法 ,本法只需在滴定终点前附近记录两次NaOH标准溶液体积和相应的 pH值 ,利用两点法公式计算滴定终点 ,从而确定氨基氮含量 ,并对方法的可行性及准确度做了分析。
A new method for determining ammonia nitrogen with the two-point potentiometric titration was established.This method only needs note down the indicating electrode potential two times nearby the end-point and the corresponding titrant volumes NaOH standard solution.The end-point can be calculated by the two-point fomula.
出处
《中国调味品》
CAS
北大核心
2004年第9期44-46,共3页
China Condiment
关键词
电位滴定
氨基氮
酱油
potentiometric titraion
ammonia nitrogen
soy sauce
