| 食用醋中总酸量和氨基酸含量的连续测定 |
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| 引用本文： | 邱然,孙天文,邱林友.食用醋中总酸量和氨基酸含量的连续测定[J].实验科学与技术,2010,8(1):184-186. |
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| 作者姓名： | 邱然 孙天文 邱林友 |
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| 作者单位： | 1. 北京大学化学与分子工程学院,北京:,100871
2. 昆明理工大学实管处,昆明,650093 |
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| 摘 要： | 采用pH8．20为滴定终点、以标准氢氧化钠为滴定剂，用电位滴定法测定食用醋中的总酸量和氨基酸含量，取得满意结果，为开展食用醋中总酸量和氨基酸含量连续测定的实验教学提供了参考。
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| 关 键 词： | 食用醋 酸碱滴定 电位滴定 |
Continuous Determination of the Amount of Total Acid and the Content of Amino Acid in Vinegar |
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| QIU Ran,SUN Tian-wen,QIU Lin-you.Continuous Determination of the Amount of Total Acid and the Content of Amino Acid in Vinegar[J].Experiment Science & Technology,2010,8(1):184-186. |
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| Authors: | QIU Ran SUN Tian-wen QIU Lin-you |
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| Institution: | QIU Ran1,SUN Tian-wen1,QIU Lin-you2(1.College of Chemistry , Molecular Engineering,Peking University,Beijin 100871,China,2.Department of Laboratory Administration,Kunming University of Science , Technology,Kunming 650093,China) |
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| Abstract: | In this method,the amount of total acid and the content amino acid in vinegar were measured by potential,with sodium hydroxide as the titrant,and pH8.20 as the end point.The results are acceptable.These results offered reference for the teaching experiment of continuous determination of the amount of total acid and the content of amino acid in vinegar. |
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| Keywords: | vinegar acid-base titration potential titration |
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