机构地区: 国家食品质量监督检验中心
出 处: 《中国调味品》 2010年第2期100-101,共2页
摘 要: 文章采用比色法对酱油中羟脯氨酸含量测定进行了研究。结果表明,该方法能够有效地测定酱油中羟脯氨酸含量,加标回收率为81.4%~91.2%(n=3),相对标准偏差为2.3%~3.6%(n=3)。 Determination of hydroxyprolin content in soy-bean sauce by colorimetric method was stud- ied in the paper. The results indicated that colorimetric method have been used to analyze hydroxypro- lin content in soy-bean sauce. ,The mean recovery rate are 81.4%-91.2% (n=3) ,the standard deviations are 2.3-3.56%(n=3).