即食海参pH的测定与讨论

Determination and Discussion of the pH of Instant Trepang

为验证即食海参产品标准中所引用检验方法的适用性,找到检验pH的合理可行的最佳测定条件。通过酸度计法测定即食海参的pH,研究测定样品时,使用不同阶段滤液对测定结果的影响。试验表明,与其他食品不同,即食海参不宜直接测定其浸泡处理液。对浸泡处理液先进行离心再过滤或直接过滤处理,所测得的结果存在显著差异。直接测定澄清即食海参离心液的pH,更为简单有效。

Validate the applicability of the testing methods quoted in the instant trepang product standard and find the most reasonable and feasible measurement conditions for testing pH. The effects of different stages of filtrate on the determination results were investigated by detecting the pH of the instant trepang with the acidity meter. Results showed that unlike other foods, the soaking solution of instant trepang should not be directly detected. There were significant differences between the two results of filtering the soaking solution directly and filtering the soaking solution after centrifugation. Direct determination of the pH of clarifying instant trepang centrifugal solution was more simple and effective.