离子色谱-电导法检测酱油中氯化钠的含量

该研究采用灰化预处理+离子色谱-电导法检测酱油中食盐的含量，并与莫尔法、电位滴定法进行比较。结果表明，莫尔法存在滴定过量问题，电位滴定法对温度等外界环境条件和仪器操作要求苛刻，而离子色谱-电导法具有操作简便快速并具有较好的准确度和精密度。实验结果表明，氯化钠含量处于11.56～11.61 g/100 mL之间，回收率实验结果为96.00%～102.10%，相对标准偏差为0.089%。干扰实验对结果无明显影响，且能同时测定多种离子，可用于成品酱油中氯化钠含量的检验。

Determination of sodium chloride content in soy sauce by ion chromatography-conductometric method

The sodium chloride content in soy sauce was determined by ashing pretreatment and ion chromatography-conductance,and the results were compared with Mohr method and potentiometric titration.Results showed that there was a problem of excessive titration in Mohr method,potentiometric titration had strict requirements on external environmental conditions such as temperature and instrument operation,and ion chromatography with conductometric method was simple and rapid and had good accuracy and precision.The experimental results showed that the sodium chloride content was between 11.56-11.61 g/100 ml,the recovery rate was 96.00%-102.10%,and the relative standard deviation was 0.089%.The interference experiment had no obvious effect on the result,and could simultaneously determine a variety of ions,which could be used to test sodium chloride contents in the finished soy sauce.