食品中蛋白质测定方法的改进

A New Method for Determination of Protein in Foods

本文对我国食品中蛋白质的测定的国家标准GB/T5009.5-2003进行了改进。即由蒸馏滴定法改为气提滴定法。研究了各种因素对气提滴定的影响。实验结果表明,改进后的新方法与GB/T5009.5-2003标准法比较,具有五大优点:(1)节能:节约电能80%以上;(2)降耗:免除了冷却水的大量消耗;(3)增效:分析速度提高1倍;(4)安全:免除了高温作业,使分析操作更为简便安全;(5)准确:吸收液不被冷凝水稀释,使滴定结果更加准确。

A new method for determination of protein in foods was developed based on the national standard GB/T 5009.5-2003. Air stripping titration was introduced into this method, instead of the traditional distillation titration in the national standard GB/T 5009.5-2003. Effects of various factors impact on air stripping titration were investigated. Results showed, compared with the standard of GB/T 5009.5-2003, more than 80% energy was save using the new method. And the analysis rate was 1 time faster the standard method. Besides, the method was more economic （consuming less cooling water）, safety and accurate than the standard of GB/T 5009.5-2003.