甘肃省火锅头汤与尾汤中亚硝酸盐含量变化分析  

Analysis on the Change of Nitrite Content in the Head soup and the Tail Soup of Hot Pot

作　　者：吴小平[1] 石振银 王玉明[1] WU Xiaoping;SHI Zhenyin;WANG Yuming(Gansu Center for Disease Control and Prevention,Lanzhou 730000,Gansu Province,China)

机构地区：[1]甘肃省疾病预防控制中心

出　　处：《预防医学情报杂志》2019年第9期961-963,969,共4页Journal of Preventive Medicine Information

基　　金：甘肃省卫生行业科研计划管理项目(项目编号:GWGL2014-81)

摘　　要：目的了解火锅就餐过程中汤内亚硝酸盐含量的变化,为指导人们健康饮食提供科学依据。方法 2015-07/08在甘肃省按经济水平不同抽取2个城区点和1个农村点,选择配合调查的火锅店采集不同种类火锅的头汤和尾汤,并用分光光度法对亚硝酸盐含量进行定量检测。结果火锅汤中亚硝酸盐检出率高达74.4%,有56%的火锅汤在涮食后亚硝酸盐含量会有不同程度的增加,增加最多者达116倍,且不同锅底亚硝酸盐含量检测亦有差异。结论火锅汤中亚硝酸盐含量检出率较高,不同锅底中亚硝酸盐含量差异有统计学意义,而且随着食用时间有升高的趋势,建议在火锅食用过程中,要注意食材的选取,并尽量少饮用。Objective To understand the change of nitrite content in the head soup and the tail soup of hot pot, so as to provide a scientific basis for guiding people to diet health and nutrition.Methods From July 2015 to August 2015,two urban and one rural areas were selected in Gansu province according to economic levels. Both the head soup and the tail soup of different kinds of hot pot were collected from the hot pot shops. The content of nitrite was quantitatively detected by spectrophotometry. Results The detection rate of nitrite in hot spot soup was 74.4%. In 56% of the hot pot soups, the nitrite content had varying degrees of increase after shavings. Notably, the nitrite content increased 116 times at maximum after shavings. There were significant differences in the nitrite contents in different kinds of hot spot soups. Conclusion The detection rate of nitrite in chafing dish soup was relatively high. The nitrite content increased as the increase of eating time.There were statistical differences in different kinds of hot spot soups. Great attention should be paid to the selection of ingredients,and drink as little soup as possible during the meal of hot pot.

关 键 词：火锅汤 亚硝酸盐含量 检出率 

分 类 号：R151.3[医药卫生—营养与食品卫生学]