This method is suitable for pH determination of brewed soy sauce working in progress, using acidity meter method. The required instruments include acidity meter, analytical balance and volumetricflask, etc. Various models of acidity meter can be selected, such as S-2 type, B-4 type, S-3 type, etc. The reagents and solutions include pH6.88 phosphoric acid salt buffer, pH9.22 borax buffer and pH4 phthalic acid hydrogen potassium buffer, all of which are analytically pure. The effect of temperature on ph value is given in detail in the method.
| Status | Active |
|---|---|
| CCS | (X66) 调味品 | ICS | (67.220) 香料和调料、食品添加剂 |
| Release Date | 1999-04-15 00:00:00 | Implementation Date | 1999-04-15 00:00:00 |