食品添加剂和糖类中水分检测方案(卡氏水分测定)

KaM KYOTO ELECTRONICSMANUFACTURING CO.，LTD.KVX01513-enLKM KYOTO ELECTRONICSMANUFACTURING CO.，LTD. Application Memo Moisture Determination in Food Additive and Sugars IndustryFood and beverageInstrumentKarl Fischer moisture titratorMeasurement methodVolumetric titration (Direct method)StandardsJIS K0113， ASTM E203， ISO 760 1.Overview Moisture titration with Karl Fischer reagent is the most reliable moisture measurement methodin the world. The procedure is adopted in many official standards as test method specified inISO，ASTM，DIN，BS and JIS. Here in this application， we measure water content in the samples by direct method of KFtitration according to JIS K 0113. Some sample may not dissolve in the solvent， butmeasurement can be performed without problem. 2.Apparatus Main unit Karl Fischer moisture titration volumetric system Electrode Twin platinum electrode 3.Reagents Titrant KEMAQUA titrant TR-3 and TR-5Solvent KEMAQUA solvent SA for sugar 4. Example Sample Moisture content sample Moisture content mg mg % Chemical seasoning 24.83 10.82 Honey 19.97 18.27 Yeast extract 8.99 4.60 Soluble coffee 18.00 3.53 Soup base 3.79 2.66 Hot chocolate 12.12 2.43 5-sodium inosinate 46.63 24.54 Juice 47.03 42.38 Glucose (anhydrous) 4.51 0.42 Yogurt 66.20 72.11 Glucose (hydrous) 21.37 8.15 Condensed milk 58.76 25.70 fructose 21.29 27.36 Powder sugar 2.87 0.21 Chocolate 2.94 2.30 Galactose (anhydrous) 2.31 0.23 Starch syrup 42.05 26.48 B-cyclodextrin 1.25 1.88 Please feel free to contact us for any further information. Kyoto Electronics Manufacturing Co.， Ltd. Overseas Sales & Marketing Sect. ( 京都电子工业株式会社-可睦电子(上海)商贸有限公司 - 上海市徐汇区宜山路333号1201室 电话：021-54488867 电邮： kemu-kem@163.com 网址： http：//www.kem-china.com ) 食品添加剂和糖类中水分的测定 应用资料(英文版)卡尔费休水分滴定法是世界上最可靠的水分测量方法。该程序作为GB、ISO、ASTM、DIN、BS和JIS中规定的试验方法被许多官方标准采用。在此应用中，我们根据GB 5009.3，通过卡尔费休滴定法直接法测量样品中的水含量。一些样品可能不会溶解在溶剂中，但可以毫无问题地进行测量。