西藏墨脱石锅饮食应用价值研究  

Study of the diet-value of Tibet Motuo stone casserole

作　　者：黄爱玲[1] 吕暾[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《福州大学学报（自然科学版）》2011年第4期613-616,共4页Journal of Fuzhou University(Natural Science Edition)

基　　金：福州大学科研启动基金资助项目(826543)

摘　　要：为了研究西藏墨脱石锅的烹调特性,对墨脱石锅的化学组成,烹调时锅中所释放的金属元素种类以及食物中氨基酸变化进行研究.实验结果显示,墨脱石锅与普通传统砂锅的化学成分基本一样,但是各个成分的比例差异较大.Cr、Cl、Ni、S、P元素是墨脱石锅独有的.石锅烹饪过程中释放到汤中的人体所需金属元素浓度比砂锅高.墨脱石锅在烹调过程中能促进食物中的蛋白质水解成氨基酸,从而提高汤中氨基酸的浓度,特别是人体所需氨基酸的浓度.研究表明,西藏墨脱石锅优良的材质,独特的烹调特性,将其加工成日常炊具将具有一定的市场前景.To study the cooking property of the Motuo stone casserole of Tibet,the chemical composition,the metal elements released during cooking and the change of amino acid composition of the food after cooking were analyzed.The experiments showed that the chemical compositions of the Motuo stone casserole and the traditional Sha-Pot are almost the same,but the proportion of each component is different.In addition,Cr,Cl,Ni,S,P are only found in the Motuo stone casserole.The experiments showed that the soup prepared by Motuo stone casserole contained higher concentration of essential metal ions.The experiments also showed that the Motuo stone casserole can help protein hydrolysis,which lead to the increment of the concentration of amino acids,in particular,the concentration of the essential amino acids which have greater nutritional value.In conclusion,Tibet Motuo stone casserole has good application value due to its unique cooking property.

关 键 词：墨脱石锅 西藏 烹调特性 金属元素 游离氨基酸 

分 类 号：TS203[轻工技术与工程—食品科学]