酱油中食盐测定方法的改进

运用灰化法对GB／T5009．39－1996酱油中食盐的测定方法进行了改进。结果表明，此法重视性好、精密度高，可取得相对标准偏差为0．40％、0．63％，回收率为97.17％～103.17％的效果。用t检验法进行显著性检验表明，本法不引起系统误差。

This aretide reports an inprovement on the GB/T5009.39-1996 method of determining the quantity of sodium chloridein soysauce by the ashing method The exjurimental results sholo that the ashing method has good reproduetion quality with highprecision.The ashing method posesses a low relative wandard deviation betwean 0.40% and 0.63% with a good recovery ratebetween 97. 17% and 103. 17%.The examination on its significance by t-testing method shows that the ashing method to determinethe quantity of sodium chloride in the soysance does not cause any systematil deviation.