味精中谷氨酸钠含量测定方法的探讨.pdfVIP

第 33 卷第 5 期 唐 山 师 范 学 院 学 报 2011 年 9 月 Vol. 33 No. 5 Journal of Tangshan Teachers College Sep. 2011 味精中谷氨酸钠含量测定方法的探讨 刘立华 （唐山师范学院化学系，河北 唐山 063000 ） 摘 要：采用酸度计法和旋光法测定了不同品牌味精中谷氨酸钠的含量。酸度计法适用于不含有其他酸性物 质或酸性氨基酸味精的检测；旋光法适用于除谷氨酸钠外不含有其他旋光物质的味精。参照 GB/T8967-2007 《谷 氨酸钠（味精）》国家标准的检验方法，结合实验室日常分析的具体情况，对旋光法测定味精中谷氨酸钠含量进行 不确定度评价，输入量的不确定因素是引起检测结果不确定度的最主要因素。 关键词：酸度计法；旋光法；味精；谷氨酸钠；不确定度 X792 A 1009-9115(2011)05-0037-03 中图分类号： 文献标识码： 文章编号： Discussion of the Methods for Determination of Sodium Glutamate Levels in the Monosodium L-Glutamate LIU Li-hua (Department of Chemistry, Tangshan Teachers College, Tangshan 063000, China) Abstract: The content of sodium glutamate in different brands of monsodium L-glutamate(MSG) was measured by pH meter method and polarimetry. PH meter method is applicable to the detection of the MSG which does not contain acid or other acidic amino acids. Polarimetry is suitable for the MSG which does not contain other optical substances but sodium glutamate. Combined with laboratory analysis of the specific circumstances of testing, the uncertainty of determination by optical rotation was evaluated according to the national standard test method GB/T8967-2007 “sodium glutamate (MSG)”. The experimental results showed that the uncertainty of test results was mainly caused by the input uncertainty. Key words: pH meter method; polarimetry; MSG; sodium glutamate; uncertainty 谷氨酸钠是味精产品中的一种主要鲜味物质，因而是反 津市北方天医化学试剂厂，分析纯），乙酰丙酮（天津市福 映味精鲜度最重要的一个指标，大致分为 80%、90%、95%、