辣椒酱中盐含量检测方案(电导率仪)

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HORIBA LAQUAtwinSalt MeasuringSalt Content in Chili Sauce withLAQUAtwin Salt-11 Pocket Meter Chili sauces may contain high amount of salts thatincrease chances of kidney and heart diseases.To measure the salt content in chili sauce， simplydilute a weighed sample with distilled or deionizedwater and then place some drops onto the sensorLAQUAtwin Salt-11 pocket meter. The metermeasures the salt content accurately and displaysthe result in either percentage (%)(or parts perthousand (ppt) in just a few seconds. Introduction Chili sauce is a popular condiment thatadds spice and flavour to food. It may behot，sweet， or a combination thereof， andmay have a thicker texture and viscositycomparedd to that ofhot sauces. Theingredients of chili sauces vary， but typicallyinclude cooked chili peppers， vinegar，sugar，salt and sometimes red tomato. Some chilisauces available commercially are loadedwith salt and other preservatives that can bedamaging to your health. Salt， chemically known as sodium chloride(NaCl)， isacommonlyusedseasoningingredient that serves as flavour enhancerand preservative in packaged or processedfoods. It aids in balancing sweetness andsuppressing bitterness. It also keeps thegrowth of pathogenic organisms at bay.Most bacteria， fungi， and other potentiallypathogenic organisms cannot survive in ahighly salty environment. Such environmentis hypertonic， which will dehydrate anyliving cell causing it to die or temporarilyinactivated. The LAQUAtwin Salt-11 pocket meter offersfast， simple， and easy way of measuring saltcontent in packaged or processed foodssuch as chili sauces. This waterproof pocketmeter measures the conductivity value of asample and converts it to salinity value with selected seawater or sodium chloride (NaCl)calibration curve in the meter. The readingon the backlit LCD can be expressed aspercentage (%) or parts per thousand (ppt).The replaceable sensor is designed withsmall sample well， which is embedded withtwo titanium metal electrodes coated withplatinum black. This unique sensor can holdand measure micro-volume sample as littleas 0.12ml. Method Meter set-up and calibration Select the desired measurement unitand calibration curve combination inthe meter settings-either % NaCl or pptNaCl. Calibrate the meter according tomanufacturer’s instructions using 0.5%(5ppt) and 5% (50ppt) NaCl standardsthat come with the kit. Sample preparation and measurement .1. Weigh a portion of the chili sauceand add distilled or deionizedwater. Example： 5 to 20 grams of chilisauce diluted to 100 ml or gramswith DI water in a volumetric flask. 2. Mix the diluted sample thoroughly. 3 Using a dropper， place some dropsof diluted sample onto the sensor. 4. Record the stable reading. Chili sauce should be diluted withdistilled or deionized water to liberatethe salt. The reading of the dilutedsample should fall within the calibratedmeasurement range of the meter. Toobtain accuratee results. auniformtemperature should be maintained forthe standards and samples. After measurement， clean the sensorwith detergent and warm water. Ifthere are still sample residues or stainsafter (cleaning，placesomedropsof household bleach(≤5%sodiumhypochlorite)ontothe sensorandleave it for 5 to 30 minutes. Rinse thesensor with clean water and blot drywith soft tissue. For more informationon maintenance， refer to Technical Tip3：LAQUAtwinConductivitySensorMaintenance Procedures. Results and benefits Chili sauces may contain varying amounts ofsalt. Salt is soluble in water. It contains 40%sodium (Na)， which is a mineral required bythe body in small amount for maintainingblood pressure and fluid balance as well astransmitting nerve impulses. Besides salt， Continued from the front sodium is also found in monosodium glutamate (MSG)， baking soda， and baking powder. Too much sodium can increase blood pressure anddamage kidneys. For packaged or processed foods， sodium is listed as milligrams (mg) per serving as well as per 100g IAon the nutrition information panel of thelabel， rather than salt. Table 1 shows the measurement results of chili sauce with LAQUAtwin Salt-11 pocket meter. Table 1： Measurement Results of Chili Sauce with LAQUAtwin Salt-11 Pocket Meter A Sodium (mg/100g) on Bottle Label 4520 B Chili Sauce Weight (g) 15.0581 C Volume (ml) or weight (g) After Dilution 100 D LAQUAtwin Salt-11 Pocket Meter Reading (% NaCI) 1.66 1.71 1.71 E Calculated NaCl Salt (g/100g) 11.02 11.36 11.36 F Calculated Na (mg/100g) 4335 4469 4469 G Recovery (%) 96 99 99 To calculate the amount of sodium from salt (NaCl) reading obtained with LAQUAtwin Salt-11 pocket meter， use the equations in Table 2. Refer tothe values in Table 1 to follow the sample calculations. Note that the ppt NaCl reading is not indicated in Table 1. Table 2： Sodium Chloride (NaCl) and Sodium Calculations Meter Reading 1.66% NaCl=1.66g NaCl/ 100 ml or g dil. chili sauce 16.4ppt NaCl=16.4gNaCI /L or Kg dil. chili sauce NaCl Salt(g/100g) Meter reading (D) x Dilution Factor (C/B) x 100 1.66g NaCl x 100ml (g) x 100g100ml (g) 15.0581g 16.4g x 0.1L(Kg) 100gL(Kg) 15.0581g Na (mg/100g) NaCl salt per 100g (E) X Na molar mass X 1000NaCl molar mass 11.02g NaClx22.99 Na x 11000mg58.44 NaCl g 10.89g NaCl 22.99 Na X 1000mg58.44 NaCI g Recovery (%) Calculated Sodium mg/100g (F) X 100Listed Sodium mg / 100g on Label (A) 4335 X 1004520 4284 1004520 According to the National Health Group Pharmacy in Singapore， adults should limit the amount of salt to one teaspoon per day， which is about 5gof salt or 2g of sodium. To ensure that you are not taking more than that amount， always check the amount of sodium per serving on the nutritioninformation panel of your chili sauce and other packaged or processed food. If that information is not available， simply perform a quick salt testwith LAQUAtwin Salt-11 pocket meter. References And Suggested Readings Chili Sauce. Wikipedia. https：//en.wikipedia.org/wiki/Chilisauce 1 2 National Healthcare Group Pharmacy. All About Salt. https：//www.pharmacy.nhg.com.sg/All About Salt/ Continued at the backHORIBAExplore the futureAutomotive Test SystemsIPProcess & EnvironmentalMedical Semiconductorl Scientific 辣椒酱是一种受欢迎的调味品，可为食物增添香料和风味。它可以是热的，甜的或它们的组合，并且与酱的相比，可以具有更厚的质地和粘度。辣椒酱的成分各不相同，但通常包括煮熟的辣椒，醋，糖，盐和有时是红番茄。一些可商购的辣椒酱中装有盐和其他可能危害健康的防腐剂。盐，化学上称为氯化钠（NaCl），是一种常用的调味料，可在包装或加工食品中用作增味剂和防腐剂。它有助于平衡甜味和抑制苦味。它也阻止了病原生物的生长。大多数细菌，真菌和其他可能致病的生物无法在高度盐分的环境中生存。这种环境是高渗的，它将使任何活细胞脱水，导致其死亡或暂时失活。   LAQUAtwin Salt-11袖珍表可快速，简单，轻松地测量包装或加工食品（例如辣椒酱）中的盐含量。这款防水型袖珍表可测量样品的电导率值，并使用仪表中选定的海水或氯化钠（NaCl）校准曲线将其转换为盐度值。背光LCD上的读数可以表示为百分比（％）或千分之几（ppt）。可更换的传感器设计有小样品孔，并嵌入了两个涂有铂金黑的钛金属电极。这种独特的传感器可以容纳和测量小至0.12ml的微量样品。