食品中加入适量的氯化纳 ,能改善食品的滋味。氯化纳加入的多少直接影响食品的风味 ,因此 ,测定食品中氯化物的含量 ,成为许多食品工业的必须具备的项目之一。目前 ,国家卫生标准中测定酱料类调味品中氯化物的方法是莫尔法 (K2 Cr O4指示剂法 ) 〔1〕;文献中还有电位滴定法〔2? Appropriate amount of sodium chloride in food, can improve the taste of food. The amount of sodium chloride added directly affects the flavor of food, therefore, the determination of chloride content in food has become one of many food industry must have items. At present, the method of determining the chloride in the condiment of the sauce type in the national health standard is the Mohr method (K2 Cr O4 indicator method) [1]; in the literature there is also titration [2]