肉制品中氯化钠检测方案

Salinity (NaCl) of Gravy Weather ： Fair NTIG-00084 KMApplication Note Seasoning Precipitation titration by Automatic Potentiometric Titrator Standard 1.Abstract Salinity (NaCl) of gravy is determined by titration with 0.1mol/L silver nitrate adfternitric acid is added to the sample. Titration goes up to the endpoint， which is themaximum inflexion point on titration curve.Salinity is calculated from titration volume of silver nitrate solution. 2.Reference JIS K 8150-2006 Sodium Chloride (Reagent) 2)Experiment and Calculation for Quantitative Analysis -Vol.2 by Seiji Takagifrom Kyoritsu Publishing company B)Japanese Pharmacopoeia codex 15 Test Method for Sodium Chloride 3.Cautions in measurement 1)Use 1mol/L potassium nitrate for junction liquid of combination silver electrodein order to refrain from measurement error due to diffused chlorine. Or usemercury sulfate reference electrode. 2Polish the tip of silver electrode with abrasive paper before use.3If the sample does not show acidity， add nitric acid and measure in acid medium. Http：//www. shxf17.com 4.Post-measurement care After measurement is finished， polish the tip of electrode with abrasive paper. 5.Test equipment Main unit： Automatic potentiometric titrator (Preamplifier： STD-) ElectrodeO：ption Silver electrode Option Mercury sulfate reference electrode 6.Reagent Titrant 0.1mol/L Silver nitrate solution (f=1.001) Additive Pure water， Nitric acid 7.Measurement procedure -Measurement- Sample 0.5g in a 100mL beaker， and add 50mL water.234 Add 5 drops of nitric acid. Titrate with 0.1mol/L Silver nitrate. Likewise， perform a blank test. 8.Formula Salinity(%)=(EP1- BL1)×TF×C1×K1/ SIZE EP1 ： Titration volume (mL) BL1 ： Blank level (0.0038mL) TF Factor of titrant (1.001) C1 Concentration conversion coefficient (5.844mg/mL) (Sodium chloride in mg equivalent to 1mL of 0.1mo1/L AgNO：) Kl Unit conversion coefficient(0.1) SIZE Sample size (g) Http：//www.shxf17. com 9.Example of measurement 一Ambient condition一Room temperature ： 24℃ Humidity. 46 % Model ：AT-510Method No. ：11 Titr.mode：Auto TitrationTitr.form ： EP Stop [Titration parameter] Form ：EP Stop APB No. ：：1 Wait Time Unit No. ：Detector No. ：2Unit ：nmVMax.Volume ：20.0mL：0s Direction ： Auto [Control parameter End Point No. ： 1 End sense ： AutoEnd Point Area： OffSeparation ：C0ffOver Titr.Vol..： 0mLGain ：：1Data samp.Pot.： 4.0mVData samp.Vol. ： 0.5mL Control Speed：Medium Result parameter] Calc.Type ：SampleConc.1 ：SSet CO1=(EP1-BL1)*TF*C1*K1/SIZE Unit ：%EP No. Temp.Comp.： Off C1(mg/mL) ： 5.844K1 ：0.1 Titr. constantFactor ：1.001 Blank listBlank1 ：0.0038 ***Result*** Sample No.： 02-01Date ：2000/06/06 09：53 Method No.： 11Method Name： Ruto Titration Blank1 0.0038 Titr.Time ：00：03：39Size ：0.5061g Conc-1 6.7409% End Point-1 olume ： 5.8357mLPotential ：- 120.2mU350 [mV] 500.000母8.000 [mL] (The above printout data were obtained from titration by AT-510) 《Titration parameter> Form： of titration /APB No. the burette used in titration / Unit No.： APB Unit File numberDetector No.：the detector used in titration/ Max Volume： of titration Wait Time： before titration starts/ Direction.： of titration 《Controlparameter》 End Point No.： number of EPs /End sense： of EP detection / End Point Area： EP detection areaSeparation： of potential /Over Titr.Vol. over-titrated volume /Gain： sensitivity of detection signal Data samp.Pot.： potential change of sampling signal/ Data samp.Vol.： titration volume of sampling signal Control Speed： control mode of titration speed 《Calculation parameter> Calc.Type： of formula / Conc.1 formula 1 / Unit： of results /EP No. of calculation Temp.Comp.： temperature compensation / C1(mg/mL)： concentration conversion coefficient K1： unit conversion coefficient / R：； constant /TF： factor of titration liquid /Blank1： blank level -Measurement results- n Sample(g) Titration(mL) NaCl(%) Batch calculated salinity 1 23 0.5061 5.8357 6.7409 6.7522 6.7467 Mean SD RSD 6.7466% 0.0057% 0.0838% 0.5081 0.5073 5.8685 5.8546 *The data were obtained from 3 tests of the same sample. * Red underline shows the data from page 3/4. 10.Summary Gravy (“Tare”in Japanese) is a heavy taste seasoning used in cooking. Quality control and evaluation of gravy can be made by analysis of salinity.Sample measurement shows a good repeatability with 0.08% relative standarddeviation. Precise and reliable measurement is assured by automatic potentiometry.Sodium chloride in gravy sauce can be perfectly analyzed by any of the followingtitration systems manufactured by Kyoto Electronics (KEM). 【AT-610】 【AT-510】【AT-500N-1】 Awarded Product ofSupremeTechnology from Kyoto City ·Compact and cost performancemodel ·Low cost and high performance · Easy view with back light LCD· GLP/GMP conformed model ·Easy key entry by touch panel oflarge color LCD (8-inch wide) ·PC card expands data memory forconvenience and versatility. ·Simultaneous titration in parallel · Bothpotentiometricand KarlFischer moisture titration(coulometric·volumetric)can beperformed at a time. KM KYOTO ELECTRONICSMANUFACTURING CO.，LTD. Overseas Division：Yamawaki Bldg 9F，4-8-21 Kudan-minami，Chiyoda-ku， Tokyo 102-0074 JAPAN Phone：+81-3-3239-7333， Fax：+81-3-3237-0537 Head Office：56-2Ninodan-cho，Shinden，Kisshoin，Minami-ku， Kyoto 601-8317 JAPAN Phone：+81-75-691-4122， Fax： +81-75-691-9961 URL： http：//www.kyoto-kem.com 上海旭风科学仪器有限公司 上海市闸北区万荣路388弄17号904室 20007 2 Http：//www. shxf17. com Tel： 021-66581985，63172460 Fax： 021-66581986 周峰13916388882 zhou-feng1027@163.com 上海旭风科学仪器有限公司 上海市闸北区荣路 el： Fax： 周峰 zhou-fengcom