灰化处理测定酱油中的食盐

DETERMINING SODIUM CHLORIDE IN SOYSAUCE BY USING THE ASHING METHOD

运用灰化法改进ＧＢ／Ｔ ５００９·３９－ １９９６ 测定酱油中食盐的滴定终点，相对标准偏差０４０ ％ ～０６３ ％ ，回收率９７１７ ％ ．用ｔ检验法检验表明。

This article reports on an experiment in which the sodium chloride in soysauce is determined by the ashing method instead of the GB/T5009 39-1996 method.Experimental results show the ashing method has a better reproduction quality and a higher precision than the other method.Using the ashing method to determine the content of sodium chloride,the relative standard deviation is 0 40 %～0 63 %,and the rate of its recovery is 97 17 %～103 17 %.Examination on its significance by t testing method shows that the ashing method does not cause any systematic deviation.