烹饪原料对经典川菜中食盐含量规律变化影响因素研究  

Study on the Influencing Factors of Cooking Materials on the Change Rule of Salt Content in Classic Sichuan Cuisine

作　　者：王良云 梁爱华 WANG Liang-yun;LIANG Ai-hua(College of Culinary,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院烹饪学院,成都610100

出　　处：《中国调味品》2018年第9期67-72,共6页China Condiment

基　　金：四川省科技厅攻关项目(2006206-002-05);中国红十字基金会中国肯德基餐饮健康基金

摘　　要：采用GB/T 12457-2008《食品中氯化钠的测定方法》中直接沉淀滴定法确定菜肴中氯化钠含量。通过对118种经典川菜肴中食盐含量的测定,分析不同原料对经典川菜中食盐含量变化的影响因素。测定结果显示,118道菜品中总共涉及6类不同的原料,大部分原料的食盐含量平均值在1.0%~2.0%之间。其中,有8个菜品的食盐含量在3.0%以上,有16个菜品的食盐含量在2.0%~3.0%之间,有59个菜品的食盐浓度在1.0%~2.0%之间,有35个菜品的食盐含量在1.0%以下。畜肉类、禽肉类原料的经典川菜中食盐含量相对其他蔬菜类、水产类较高,而蛋类和小吃类菜品中食盐含量则相对较低,火锅类菜品介于蔬菜和小吃类菜品之间。通过此项研究,填补了川菜中烹饪原料对食盐含量规律变化影响因素的研究空白,为居民日常生活及饮食习惯提供了膳食营养指南,为川菜走出去战略及产业化发展提供了理论研究依据,为中餐繁荣计划川菜文化研究提供了参考数据。The sodium chloride in dishes is determined by the direct precipitation titration method using Determination of Sodium Chloride in Food（GB/T 12457-2008）.Through the determination of salt content in 118 kinds of classic Sichuan dishes,the influence factors of different raw materials on the change of salt content in classic Sichuan cuisine are analyzed.As a result of the measurement,a total of 6 different raw materials are involved in the 118 dishes,and the average salt concentration of most raw materials is between 1.0% and 2.0%.Among them,there are 8 dishes with salt content above 3.0%,16 dishes with salt content between 2.0% and 3.0%,59 dishes with salt concentration between 1.0% and 2.0%,and 35 dishes with salt content below 1.0%.The salt content in the classic Sichuan cuisine of raw meat and poultry meat is higher than that of other vegetables and aquatic products,while the salt content of eggs and snack foods is relatively low,and the salt content of hotpot dishes is between that of vegetables and snack dishes.Through this research,the research gap on the factors affecting the regularity of salt content in Sichuan cuisine is filled,put forward dietary nutrition guidelines for residents＇ daily life and dietary habits,set theoretical research basis for Sichuan cuisine＇s step-out strategy and industrialization development,and provide reference data for Sichuan cuisine culture research of Chinese food prosperity plan.

关 键 词：川菜 测定方法 食盐含量 烹饪原料 

分 类 号：TS264.2[轻工技术与工程—发酵工程]