| 海参制品盐分测定方法的比较研究 |
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| 引用本文： | 李烨,王联珠,李晓庆,朱文嘉,宋春丽.海参制品盐分测定方法的比较研究[J].农产品加工．学刊,2011(11):86-90. |
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| 作者姓名： | 李烨 王联珠 李晓庆 朱文嘉 宋春丽 |
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| 作者单位： | 1. 中国海洋大学食品科学与工程学院,山东青岛266003;中国水产科学研究院黄海水产研究所,山东青岛266071
2. 中国水产科学研究院黄海水产研究所,山东青岛,266071 |
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| 摘 要： | 研究了海参制品中盐分测定方法。对比煮制法、沉淀蛋白法和灰化法3种方法处理样品后,再利用直接滴定法、间接滴定法和电位滴定法3种方法测定样品中的盐分。结果表明,灰化法制备试液具有操作简便、测量结果准确度高等优点;直接滴定法精密度满足试验需求,操作简便,适合海参制品的盐分测定。
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| 关 键 词： | 海参 盐分 测定 |
A Comparative Study on Determination of Salt Content in Sea Cucumber Product |
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| Li Ye,Wang Lianzhu,Li Xiaoqing,Zhu Wenjia,Song Chunli.A Comparative Study on Determination of Salt Content in Sea Cucumber Product[J].Nongchanpin Jlagong.Xuekan,2011(11):86-90. |
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| Authors: | Li Ye Wang Lianzhu Li Xiaoqing Zhu Wenjia Song Chunli |
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| Institution: | 1.College of Food Science and Engineering,Ocean University of China,Qingdao,Shandong 266003,China; 2.Institute of Yellow Sea Fishery,The Chinese Academy of Fishery Sciences,Qingdao,Shandong 266071,China) |
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| Abstract: | This paper studies on the determination of salt content.It compares three preparations of test solution such as boiling,precipitation of protein and incineration,after that direct titration,reversed titration and potentiometric titration are analyzed.The results show that the preparation of test solution by incineration is convenient to operate and highly accurate. Direct titration is precise and convenient to operate,which is suitable for determination of salt content in sea cucumber product. |
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| Keywords: | sea cucumber salt content determination |
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