Method for rapidly determining content of table salt in sauce-marinated pork and/or marinated soup and application
A technology for rapid measurement and stewed meat in sauce, applied in the direction of material resistance, etc., can solve problems such as time-consuming, inconvenient rapid and large-scale measurement, reagent environmental pollution, etc., to achieve the reduction of experimental consumables, shortening of measurement time, and simple sample processing methods Effect
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[0046] Determination of the salt content of stewed duck meat and stewed soup, the specific implementation steps are as follows:
[0047] (1) Establish a working curve
[0048] Prepare a sodium chloride standard solution with a concentration range of 0.001-0.01mol / L and a concentration gradient of 0.002mol / L, measure the conductivity of the standard solution at a constant temperature of 30°C with a conductivity meter, and obtain the conductivity and sodium chloride by calculation and drawing The working curve with a linear relationship between the molar concentration can be fitted to obtain the conversion formula between conductivity and concentration, as shown in the attached figure 1 Shown, used for the calculation of the salt content in the sample.
[0049] (2) Sample handling
[0050]For the stewed soup sample, take 2mL (accurate to 0.1mL), add an appropriate amount of pure water, stir for 3 minutes, let the salt completely dissolve in the pure water, and dilute the solut...
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