摘要
从仪器的校验和校准、标准溶液及试剂、操作过程控制等方面阐述了酱油中氨基酸态氮测定空白值的影响因素,其中甲醛试剂的放置时间和加入量对酱油中氨基酸态氮含量空白值的影响有较高的相关性。
The paper discussed the factors for the determination balnk of amino nitrogen content in soy sauce , form the aspects of instrument calibration and calibration , standard solutions and reagents , the opration process control,et al.According to the study, the storage time and the amount of formaldehyde added are the key factors.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期82-83,共2页
Food Research and Development
关键词
酱油
氨基酸态氮
空白值
soy sauce
amino nitrogen
blank value
