食醋在微生物检验中快速调节pH值的实验研究

目的为了缩短食醋微生物检验中的操作时间,减少由于调节食醋pH值所引起的误差。方法将Na2CO3中和液改为NaOH中和液,并对不同pH值的食醋所需中和液的用量进行统计。结果用40%NaoH溶液作为调节食醋pH值,减少了中和液的用量(30%Na2CO3需用13.41 ml,40%NaOH仅用4.56 ml),同时也减少了检验结果的相对误差(30%Na2CO3为26.82%,40%NaOH仅为9.12%)和等待醋酸和Na2CO3反应所产生的泡沫消灭的时间。结论采用NaOH中和液能够缩短检验时间和减少由中和液所引的误差,值得推广应用。

Study of Rapidly Regulating pH Value in the Microorganism Detections of Edible Vinegar

[Objective] To shorten the operating time of the detection of the edible vinegar and reduce the errors that caused by regulating the edible vinegar pH value.[Methods] Neutralization solution Na_2CO_3 was replaced by the neutralization solution NaOH,and the consumption of the neutralization solution for edible vinegar of different pH values was counted.[Results] Using 40% HaOH solution to regulate the pH value of edible vinegar reduced the consumption of the neutralization solution,the relative errors and waiting time.[Conclusion] The adoption of NaOH neutralization solution is worthy of distributing by decreasing the detection time and errors