三种不同材质老火汤及处理差异对汤磷和蛋白质的分析  

Analysis of content of phosphorus and protein in three kinds of old fire soups in various materials and process methods

作　　者：游璐[1] 梁敏[1] 张训[1] 田建伟[1] 李硕凡[2] 

机构地区：[1]南方医科大学南方医院肾内科,广州510515 [2]华南理工大学南校区化学化工教学实验中心,广州510006

出　　处：《临床肾脏病杂志》2013年第5期215-218,共4页Journal Of Clinical Nephrology

基　　金：国家自然科学基金面上项目（课题编号：30971382）

摘　　要：目的探讨不同材质及处理方式对老火汤磷和蛋白质的影响。方法分别以猪瘦肉、鸡肉以及猪脊骨（各500g）为主要原料，加水3000ml，低火煲制；另外将原料先经飞水（将汤料预先以沸腾开水煲至再次煮沸后捞出）处理，再以同样方式煲制3h。采用磷钼蓝分光光度计法测定汤中磷浓度，凯氏定氮法测定汤中蛋白质浓度。结果低火煲制3h，汤磷总量存在显著性差异[猪肉汤（722．10±16．80）mg；鸡肉汤（448．70±6．70）mg；脊骨汤（239．50±2．30）mg，P〈0．05]；汤磷浓度随着煲制时间延长（1．5h、3．0h、和6．0h）逐渐升高（P〈0．05），但磷总量（磷浓度×汤体积）无明显增加（P〉0．05）；汤蛋白质总量随煲制时间延长增加（P〈0．05）；飞水处理后，三种汤的磷总量降低17．1％～28．9％（P〈0．05），磷／蛋白质比值下降9．4％～23．1％，蛋白质总量无显著变化。结论老火汤是一种高磷低蛋白的食物，CKD患者不宜食用。飞水处理能够降低汤磷含量和磷／蛋白质比值，但不影响蛋白质含量。Objective To investigate the effect of materials and process methods on phosphorus and protein in old fire soups. Methods The soups were made by pork （500 g） ,chicken （500 g） or pig spine （500 g）, and water （3 000 ml） in addition, respectively, and simmered for several hours. The main materials such as pork （500 g）,chicken （500 g） or pig spine （500 g）,were pre-soaked in boiling water （1 000 ml） until boiled again, respectively, followed by common simmering for 3 h in water （3 000 ml）. The concentration of phosphorus in the soups was determined by using molybdenum blue spectrophotometry, and the concentration of protein was evaluated by Kjeldahl nitrogen determination. Results The content of phosphorus in pork soup was highest among the three soups, and that in pig spine soup was the lowest （P〈0. 05）, so did the ratio of phosphorus to protein of the three soups. The concentration of phosphorus was increased as the simmering time went on, but no significant difference was found in the contents of phosphorus in all of the soups. Meanwhile, the content of pro- tein was increased when simmered for long time, and the ratio of phosphorus to protein declined in the three soups. The content of phosphorus and ratio of phosphorus to protein were decreased significantly in the soups of which the main materials pre-soaked in boiling water. Conclusions The old fire soups cooked by long time simmering are rich in phosphorus, and are not suitable for patients with chronic renal dysfunction. Pretreatment with soaking in boiling water can partly remove phosphorus in these materials, and reduce the ratio of content of phosphorus to protein in the soups.

关 键 词：磷 磷蛋白质比值 肾脏病 老火汤 

分 类 号：R446.112[医药卫生—诊断学]