염도계 및 Mohr법으로 측정된 HMR 제품의나트륨 함량과 제품 영양표시 상의 나트륨 함량 비교

초록

Two experiments were conducted to determine how much sodium in food could be detected using a salinity meter. First,the salinity of mixed solutions of 0 to 6% sugar, 0 to 5% oil, and 0 to 6.4% MSG in a 1% NaCl solution was measured usinga salinity meter and a Mohr titration method, and the results were compared with the calculated sodium expectations. Asa result, the sodium contents of the sugar solutions and MSG solutions measured using a salinity meter were lower than theexpected concentrations at 2% or more and 0.8% or more, respectively (p<0.05). The salinity of the 18 HMR products wasmeasured in the same way, and the results were then compared with the sodium contents of the nutrition facts. The averagesodium content of all products measured using the salinity meter and Mohr method was 1.12 times and 1.06 times thesodium content of the nutrition facts, respectively. On the other hand, the differences between the products were significant. The correlation coefficients between the nutrition facts and salinity meter, the nutrition facts and the Mohr method, and thesalinity meter and Mohr method were 0.885, 0.920, and 0.950, respectively (p<0.01).

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