Method for rapidly and synchronously detecting sodium chloride and potassium chloride in food

Abstract

The invention discloses a method for rapidly and synchronously detecting sodium chloride and potassium chloride in food. The method comprises the steps of: 1) constructing a working curve: 2) processing the food to be detected into a sample to be detected, and determining the conductivity K of the sample to be detected with a volume of V; 3) removing protein in the sample to be detected with the volume of V, adding silver nitrate for titration, and titrating excessive silver nitrate by using a potassium thiocyanate standard titration solution by using ammonium ferric sulfate as an indicator to obtain the chloride content X in the sample to be detected; and 4) calculating the content of sodium chloride and the content of potassium chloride according to formulas III-VIII. According to the method, two binary one-time equations are used for simultaneous determination, subsequent calculation is simple, only the equations are substituted for calculation, and the content of sodium chloride and potassium chloride in the salt-reduced marinated meat and the salt-reduced marinated soup can be rapidly, massively and accurately determined synchronously.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a method for rapidly and synchronously detecting sodium chloride and potassium chloride in food. Background technique [0002] Salt is the most important condiment in human life and occupies an important position in people's life. Salt is a seasoning preparation with important physiological functions. It can regulate the osmotic pressure balance of the human body and maintain the normal excitability of nerves and muscles. However, excessive salt content will cause the blood pressure of the eating crowd to rise, endangering human health. Therefore, it is imperative to advocate that the whole people eat less salt and choose more salt-reduced foods. [0003] According to GB / T 23789-2009 "Low-sodium Foods", low-sodium foods refer to foods whose sodium content is significantly lower than that of similar foods by reducing or removing the sodium in the food. my country'...

AI Technical Summary

Problems solved by technology

On the one hand, the sample digestion methods are relatively complicated, and the microwave digestion method and the pressure tank digestion method require less sample weight, and the braised meat and stewed soup contain organic matter such as protein and other substances, so the sampling cannot be too small Then the accuracy of the measurement results cannot be guaranteed, and it is necessary to add acid for long-term placement, heating, etc.

This method takes a long time and is not convenient for rapid and large-scale determination

If the dry digestion method is used, the braised meat and stewed soup contain more fat and protein, and violent splashing often occurs during the carbonization process or ashing process, causing serious loss of the measured components and affecting the accuracy of the measurement results. sex

And in the batch measurement, the measurement time is long, which is not convenient for rapid detection in production

The wet digestion method needs to add mixed acid [perchloric acid + nitric acid (1+9)] to treat the sample, and the addition of perchloric acid will introduce chloride ions, which will affect the measurement results

On the other hand, there are many instruments and equipment used for sample digestion, and the cost is high, so it is not suitable for rapid and large-scale testing in factories.

[0007] Potassium chloride and sodium chloride have similar properties, and there is currently no systematic report on the method of synchronously testing the content of the two

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