面团和面包中的氯化钠含量
AN-T-220
2021-01
zh
Determination of the sodium chloride content according to AOAC 971.27
过量摄入钠会损害心血管系统。因此，在保持食品风味的同时降低盐分含量符合食品制造商的利益。为确保质量的一致性，了解原材料和最终产品中的确切盐分含量至关重要。只有在生产过程中进行精确测量才能做到这一点。本应用说明介绍了如何使用配备 Ag Titrode 的 Eco 电位滴定仪根据 AOAC 971.27 快速测定面团和面包中的氯化钠含量。
For millenia, bread and salt—the staple food of humankind, has been vital for sustenance. Salt has been known as the «white gold» since ancient times and is what enhances the flavor in many products.
The increase of health consciousness in the past few decades has led to efforts in reducing the sodium chloride content in all food products. If consumed in excess, sodium may damage the cardiovascular system. It is therefore in the interest of food manufacturers to reduce the salt content and while preserving the flavor of the food.
To ensure consistent quality, it is critical to know the exact salt content in the raw materials and the final products. This is only possible by performing precise measurements during the production process.
It is possible to determine sodium chloride in dough and bread quickly according to AOAC 971.27 with the Eco Titrator equipped with an Ag Titrode.
This application is demonstrated on bread dough made from white flour and whole wheat bread.
An appropriate amount of sample is weighed into the sample beaker and CO2-free water is added. Then the sample is homogenized with the Polytron.
The determinations are carried out on an Eco Titrator equipped with an Ag Titrode and a Polytron for sample preparation.
An appropriate amount of sample is weighed into the sample beaker and CO2-free water as well as nitric acid solution is added.
While stirring, the solution is titrated until after the first equivalence point with standardized silver nitrate solution.
Well-defined NaCl values and titration curves are obtained for the tested samples.
The results are summarized in Table 1. An exemplary titration curve is displayed in Figure 2.
| Sample (n = 6) | Mean NaCl in % | SD(rel) in % |
|---|---|---|
| Bread dough | 1.03 | 0.1 |
| Whole wheat bread | 2.31 | 0.1 |
Titration is a precise and reliable method to determine the sodium chloride content in dough and bread.
Using the Eco Titrator equipped with an Ag Titrode allows a fast determination. The system offers both low-priced and user-friendly handling. Pre-installed methods on the Eco Titrator makes it easy for customers without laboratory experience to get started with precise and fast titrations, perfect for bakeries.
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Internal reference: AW TI CH1-1315-012021