魚肉ねり製品中の総臭素の定量法について
1979 年 20 巻 1 号 p. 49-53
詳細
1979 年 20 巻 1 号 p. 49-53
There was no report on a method for the determination of bromide in fish jelly products, so the authors experimented by the following method.
Sample was homogenized with water and filled up to a constant volume. After centrifugation, the supernatant was filtered and a portion of filtrate was ashed in the presence of sodium hydroxide pellets.
The ash was dissolved in water and neutralized with 6N sulfuric acid.
The bromide in neutralized solution was oxidized with sodium hypochlorite to bromate which was debermined iodmetrically after removal of the excess sodium hypochlorite by the addition of sodium formate.
The recoveries of bromide were 101 and 102% in Sasakamaboko and Itatsuki-kamaboko, respectively.
