火锅底料在不同容器中熬煮铅、砷、镉、铝含量变化  

CHANGES IN LEAD,ARSENIC,CADMIUM AND ALUMINUM CONTENTS OF THE SEMI-FINISHED SPICY MATERIALS FOR HOT-POT COOKING IN DIFFERENT BOILERS

作　　者：丁晓雯[1] 杨保刚[1] 张红[1] 章道明[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《西南农业大学学报（自然科学版）》2006年第2期179-182,共4页Journal of Southwest Agricultural University

基　　金：重庆市科委资助项目(CSTC;2005AC0110)

摘　　要：研究火锅底料在不锈钢锅和铝锅中熬煮铅、砷、镉、铝含量的变化。结果:用不锈钢锅熬煮可使汤料中的铅、砷、铝分别增加3倍、23.89%和24.52%,可使油脂中的铅、砷、镉、铝分别增加4倍、80%,40%和15.16%;用铝锅熬煮可使汤料中的铅、砷、铝分别增加2.4倍、14.91%和4.7倍,可使油脂中的铅、砷、镉分别增加2.3倍、62.16%和7%。结论:从健康的角度出发,不锈钢锅和铝锅可能都不适合作火锅烹调器具。The contents of lead, arsenic and aluminum in the soup increased by 3 times, 23.98% and 24.52%, respectively, and the contents of lead, arsenic, cadmium and aluminum in the fat increased by 4 times, 80%, 40% and 15.16% , respectively, when the semi-finished spicy materials for hot-pot were boiled in stainless steel containers. Boiling the semi-finished spicy materials for hot-pot in aluminum containers increased lead, arsenic and aluminum contents in the soup by 2.4 times, 14.91% and 4.7 times, and lead, arsenic, cadmium contents in the fat by 2.3 times, 62.16% and 7%, respectively. It is thus concluded that boilers made of either stainless steel or aluminum are not suitable cooking utensils for hot-pot.

关 键 词：火锅底料 熬煮 金属元素 

分 类 号：TS201.6[轻工技术与工程—食品科学]