关键词: 酱油, 食盐, 测定, 灰化法

Abstract: This aretide reports an inprovement on the GB/T5009.39-1996 method of determining the quantity of sodium chloridein soysauce by the ashing method The exjurimental results sholo that the ashing method has good reproduetion quality with highprecision.The ashing method posesses a low relative wandard deviation betwean 0.40% and 0.63% with a good recovery ratebetween 97. 17% and 103. 17%.The examination on its significance by t-testing method shows that the ashing method to determinethe quantity of sodium chloride in the soysance does not cause any systematil deviation.

Key words: Soysauce, Sodium, chloride, Determining the ashing method