摘要
本文对茚三酮比色法测定酱油氨基氮含量的试验条件，如ｐＨ、最大吸收波长、反应时间、显色剂用量等进行了探讨，提出了最佳试验方案。
This paper has explored the experimental condition of ninhydrin colorimetry measuring the amino nitrogen content of soy sauce such as pH, maximum absorption wavelength, reaction time, color reagent doses etc. and got the optimum experiment conditions.
关键词
酱油
氨基氮
茚三酮比色法
试验条件
soy sauce
amino nitrogen
ninhydrin colorimentric method
experimental condition
