Determination of total acid and amino acid nitroge
2022-10-12- Detail
Determination of total acid and amino acid nitrogen in soy sauce or butter
superior performance many people in order to update original articles, total acid and amino acid nitrogen are two characteristic indicators to measure the quality of soy sauce or butter. GB hygienic standard for soy sauce stipulates that the content of amino acid nitrogen in soy sauce should not be less than 0, and the material is excellent 4g/100mol, give full play to your intelligence, and the total acid content should not be greater than 2.5g/100ml. Generally speaking, the amino acid nitrogen content of super grade, first grade, second grade and third grade soy sauce is 0.8, 0.7, 0.55 and 0.4g/100ml respectively. The specified limits of total acid and amino acid nitrogen content in gb/t yellow rice wine vary according to the classification and grade of light
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