摘要
按照GB 18187-2000《酿造食醋》标准测定氯化钠的含量时,如果样品酸度过大,易导致滴定终点延迟甚至观察不到终点,实验证明将溶液p H调至中性后测定,终点变色突跃明显,准确度明显提高。
As standard GB18187-2000, while measure the amount of sodium chloride, if acidity of sample too high, it may cause titration end-point rendering delayed or even not viewable. The experiment proved that the solution pH was adjusted to neutral, titration end-point turn to visible color, it increased accuracy of determination.
出处
《现代食品》
2017年第8期117-119,共3页
Modern Food
关键词
食醋
氯化钠
PH
Vinegar
Sodium chloride
pH
