鱼酱酸调味料中总酸、氨基酸态氮检测分析

摘要

总酸、氨基酸态氮是鱼酱酸调味料中2个重要的特征指标,而鱼酱酸是一种新产品,国家没有相关的检测方法,文章旨在建立同一个前处理,同时检测样品中总酸、氨基酸态氮2个指标.在优化的实验条件下,该方法回收率:总酸(以加标乳酸为例)为85％～105％,氨基酸态氮为90％～102％.结果表明:该方法操作简单,快速准确,适用于鱼酱酸调味料中总酸、氨基酸态氮含量的测定.%The total acid,amino acid nitrogen are two important characteristic indexes of fish sauce acid seasoning,and fish sauce acid is a kind of new product,there's no related national detection methods,aim to establish the same pretreatment and detect the total acid and amino acid nitrogen in the sample at the same time.Under the optimized experimental conditions,the recovery rate,total acid (take spiked lactic acid for example) is 85％～105％,and amino acid nitrogen is 90％～102％.The results show that the method is simple,rapid and accurate,and it is suitable for determination of total acid and amino acid nitrogen content in fish sauce acid seasoning.