氯化钡进入中国食用盐标准的历程  

The Process of Including Barium Chloride in Chinese Salt Standards

作　　者：王海燕 郭世荣[1] WANG Haiyan;GUO Shirong(Institute for the History of Science and Technology,Inner Mongolia Normal University,Huhhot 010022,China;Chemistry&Environment Science College of Inner Mongolia Normal University,Huhhot 010022,China)

机构地区：[1]内蒙古师范大学科学技术史研究院,呼和浩特010022 [2]内蒙古师范大学化学与环境科学学院,呼和浩特010022

出　　处：《中国科技史杂志》2024年第4期724-732,739,共10页The Chinese Journal for the History of Science and Technology

摘　　要：四川部分井盐含有氯化钡,食用盐中氯化钡含量超标,会引起中毒,引发痹病。至20世纪40年代,这一自然事实与疾病真相才为人们所认识。氯化钡进入中国食用盐标准历经科研机构对钡盐的调查与研究,医学机构对痹病病理的分析与实证,盐政管理部门对井盐提钡的决策与实施,三方作用缺一不可。食品安全是民生的大事,发现问题,解决问题必须加强上述三者的通力协作,上述史实也反映了科研、生产及管理之间互通互利的辩证关系。Some well salt in Sichuan contains barium chloride,and when the content of barium chloride in edible salt exceeds the standard,it can cause poisoning and arthralgia.It was not until the 1940s that this natural fact and the truth of the disease were recognized by people.The inclusion of barium chloride in Chinese salt standards required three essential components:scientific research institutionsinvestigation of barium salt,medical institutionsanalysis of arthralgia pathology,and the salt administration department's implementation of barium extraction policies.Food safety is a major concern for people's livelihood.To identify and solve problems,it is necessary to strengthen the collaboration of the three parties,which also reflects the dialectical relationship of mutual benefit between scientific research,production,and management.

关 键 词：井盐 氯化钡 痹病 食用盐标准 

分 类 号：N092[自然科学总论—科学技术哲学] R1[医药卫生—公共卫生与预防医学]