电导率法快速测定榨菜盐分含量

doi:10.7506/spkx1002-6630-201324030

摘要/Abstract

摘要：

建立一种基于电导率的榨菜脱盐液盐分快速测定方法。首先分析盐溶液质量分数、种类、温度对榨菜脱盐液电导率测试的影响，然后运用Pearson相关性系数法分析榨菜脱盐液的电导率和盐分含量之间的关系，利用线性回归分析法建立基于电导率的榨菜脱盐液盐分预测方程，最后采用国标滴定法对电导率预测法进行验证。结果表明：榨菜脱盐液的电导率和盐分含量之间具有极显著的相关性，相关系数为0.9790；电导率预测法与国标滴定法测得的盐分含量平均相对误差小于5%，榨菜脱盐液盐分预测方程准确、有效；电导率法测试时间小于15s。

关键词: 榨菜盐分, 脱盐液, 电导率法, 快速检测

Abstract:

A method was developed for the rapid determination of the salt content in desalting solution of pickled mustard
based on electrical conductivity. Firstly, the influence of salt concentration and type and temperature on the conductivity
of the desalting solution was analyzed. Secondly, the relationship between conductivity and salt content was analyzed by
Pearson correlation coefficient, and a predictive equation for the salt content in the desalting solution was established by
linear regression analysis. Lastly, the predictive equation was validated by the titration method described in the Chinese
national standard. The results showed that the conductivity and the salt content of the desalting solution indicated an
extremely significant correlation with correlation coefficient of 0.9790. The average error between the predicted and the
experimental values was less than 5% suggesting the accuracy and effectiveness of the predictive equation. The analytical
procedure was completed in less than 15 seconds. Therefore, the established method is simple and rapid, and can be used to
determine the salt content in pickled mustard.

Key words: salt content in mustard, desalting solution, electrical conductivity, rapid determination

孙钟雷，李宇. 电导率法快速测定榨菜盐分含量[J]. 食品科学, doi: 10.7506/spkx1002-6630-201324030.

SUN Zhong-lei，LI Yu. Rapid Determination of Salt Content in Pickled Mustard by Electrical Conductivity[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201324030.

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电导率法快速测定榨菜盐分含量

Rapid Determination of Salt Content in Pickled Mustard by Electrical Conductivity

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