实验三 食品中蛋白质含量测定(凯氏定氮法)(国外英文资料).docVIP

实验三 食品中蛋白质含量测定(凯氏定氮法)(国外英文资料) Test of protein content in three foods (kjeldahl) (the protein content in the 5009.5-2003 food) One, purpose and requirement Study the principle of the determination of protein by the kjeldahl. To master the operation technique of CWN, including the digestion, distillation, titration and protein content of the sample. Second, the experimental principle Protein is a compound containing nitrogen. Food together with concentrated sulfuric acid and catalyst heating digestion, decompose protein, produced by ammonia and sulfuric acid combined with ammonium sulfate, in digestive juices, and alkaline distilling ammonia dissociation, with boric acid after absorption, again with hydrochloric acid standard solution titration, according to the consumption of acid conversion factor times the protein, a quick protein content. This protein is called crude protein because it contains other nitrogen-containing substances besides protein. Three, the instrument and the reagent (a) reagent Copper sulfate (CuSO4 · 5H20) 2, potassium sulfate, Sulfuric acid (1.8419 g/L) The solution of a boric acid (20g/L). Sodium hydroxide solution (400g/L) 0.01 molar hydrochloric acid standard titration solution. Mixed indicator reagent: 0.1 percent methyl red ethyl solution liquid, mixed with 0.1 percent bromocresol green ethanol solution. 8 and soybean meal. (2) of the instrument Trace nitrogen distillation device: as shown in figure 3. Figure 3 - traces of the cayman nitrogen device 1, electric furnace; Water vapor generator (2L flat flask); 3, screw clamp a; Small funnel and rod glass plug (sample entrance); 5, the reaction chamber; 6, the reaction outdoor layer; Rubber and spiral b; 8, condenser pipe; The distillate receives the bottle. Four, the experiment step 1, sample digestion Weigh and soybean powder 0.3 g (+ / - 0.001 g), into the dry 100 ml kjeldahl flask, add 0.2 g potassium sulfate, copper sulfate, and 6 g a bottle to put a small funnel. Add 20 ml concentrate