郑州市94种食物中硫胺素含量分析  

The analysis of thiamine contents in 94 sorts of food in Zhengzhou

作　　者：朱明君[1] 裴迎新[1] 黄梅[1] 王明臣[1] 王旗[1] 时宝庆[1] 

机构地区：[1]河南医科大学预防医学系营养与食品卫生教研室

出　　处：《河南医科大学学报》1991年第2期107-110,共4页Journal of Henan Medical University

摘　　要：用荧光测定法,对郑州市94种食物中硫胺素含量进行了分析,其中绝大部分分析结果与现在通用的《食物成分表》所列数据相近似。但鱼类、调味品、以及鲜果类的红国光苹果(0.004mg/100g)、梨(0.001mg/100g)、叶菜类的菜花(0.02mg/100g)、瓜类的南瓜(0.002mg/100g)、蛋类的鸡蛋(0.08mg/100g)、谷类的黄玉米面(0.15mg/100g)、肉类的猪肝(0.19mg/100g)、羊肝(0.26mg/100g)结果稍低;而猪舌(0.16mg/100g)、鸭蛋(0.19mg/100g)、奶粉(0.20mg/100g)结果稍高。本次分析为建立我省食物营养素标准提供科学依据。Using the fluoresence determination method,we have determined the thiamine contents in 94 sortsfood in Zhengzhou city. Most of the results obtained from the analysis were similar to the data in the'Food Constituent Table'. However, the thiamine contents in in fish, condiments, apple (0. 004mg/100g)and pear (0. 001mg/100g) in fruits, cauliflower (0. 02mg/100g) in vegetable, pumpkin(0. 002mg/100g) in gourds, hen eggs(0. 08mg/100g), maize flour(0. 15mS/100g). pig liverand hose in pig tongue (0. 16mg/100g). duck egg(0. 19mg/100g),and milk powder(0. 20mg/100g)were slightly higher. This analysis provides the scientific data to establish the provincial standrds offood nutrients.

关 键 词：食物 维生素B1 含量 

分 类 号：R151.3[医药卫生—营养与食品卫生学]