徐文华，姜 勇，张吉祥，张冷强，邹 瑶，石秋霞

（成都希望食品有限公司，四川 新津 611430）

摘要：肉制品企业常常会同时检测肉制品中亚硝酸盐含量和氯化物含量，依据目前有效的检测方法标准，这两个检测项目的样品前处理方法基本相同，如果合并两个检测项目的样品前处理，能够有效提高检测效率，降低检测成本。实验证明：合并样品前处理对检测结果无影响，精密度小于2%，符合要求。

关键词：合并样品前处理；实验对比；精密度

中图分类号：TS207.3 文献标识码：A 文章编号：1674-506X（2020）01-0106-0003

Study on Determination of Chloride in Meat Products by Silver Content Method

XU Wen-hua, JANG Yong, ZHANG Ji-xiang, ZHANG Leng-qiang, ZOU Yao, SHI Qiu-xia

（Chengdu Xiwang Food Co., Ltd., Xinjin Sichuan 611430, China）

Abstract：The content of nitrite and chloride belongs to the routine detection performed simultaneously in meat products enterprises. According to the standards of the detection methods currently in effect, the sample pre-treatment of the two detection items is basically identical, therefore the combination of the sample pre-treatment of the two detection items can effectively improve the detection efficiency and reduce the detection cost. The experimental results demonstrate that: such combination is of no influence on the detection results, and the precision degree is less than 2% that perfectly complies with the requirement.

Keywords：combination of sample pre-treatment; experimental comparison; precision degree

doi：10.3969/j.issn.1674-506X.2020.01-020

收稿日期：2019-10-29

作者简介：徐文华（1973-），女，工程师。研究方向：肉及肉制品检测。

引文格式：徐文华,姜勇,张吉祥,等.银量法测定肉制品中氯化物的方法研究[J].食品与发酵科技,2020,56(1):106-108.