摘要
本文对酱油的前处理方式进行了优化,并探究了固体式样的前处理方式及对气象色谱分析的影响,旨在提高甜蜜素试剂检测的准确性。
In this paper, the soy sauce before treatment is optimized, and explore the solid style of pretreatment method and the influence of the meteorological chromatographic analysis, aims to improve the accuracy of cyclamate reagent for detection.
出处
《现代食品》
2015年第19期64-65,共2页
Modern Food
关键词
酱油
甜蜜素
气象色谱
含量测定
The soy sauce
sweet
Meteorological chromatography
Content determination
