摘要
目的是通过对西南地区6种家常菜肴以及调味品——酱腌菜中食盐含量的研究,分析西南地区居民饮食中食盐安全性问题。方法是对西南地区6种家常菜肴以及6种酱腌菜中食盐含量进行调查与测定。结果是6种菜肴食盐含量1.85～3.52g/100g,其平均食盐含量为2.69g/100g,作为饮食中调味的6种腌制菜食盐总量:0.73～24.40g/100g,其平均食盐含量为12.57g/100g。结论是如果按目前调查研究的结果来看,绝大多数人群每人摄入的食盐含量均超过我国营养学会所建议的食盐摄入量(6g/天)。
Objective： The aim of this study is to determine the content of sodium chloride of six home- made dishes and condiments-pickled vegetables in southwest and research salt safety issues in food. Method： Salt content of six homemade dishes and pickled vegetables in southwest is investigated. Re- sults： Six kinds of dishes salt content is： 1. 85-3. 52 g / 100 g, the average salt content was 2.69 g/100 g, and six pickled vegetables salt total.0.73-24.40 g/100 g, the average salt content was 12.57 g/100 g. Conclusion. If the current research results, the vast majority of the crowd each intake of salt content exceeds our nutrition recommended by the salt intake （6 g/day）
出处
《中国调味品》
CAS
北大核心
2012年第10期4-6,共3页
China Condiment
基金
重庆医药高等专科学校校级课题"云南地区干腌菜营养成分及危害性指标研究"(2010105)
关键词
西南地区
食盐
酱腌菜
安全性
southwest area salt pickled vegetables safety
