烹制骨汤中钙等矿物质含量的测定及营养评价

DETERMINATION AND NUTRITIONAL ASSESSMENT ON THE CONTENTS OF MINERAL MATTERS IN THE BONE SOUP

采用家庭常规烹制方法制备无醋骨汤、低醋骨汤、高醋骨汤和本底汤汁,烹制时保持各组食物原料的比例和加热时间一致。骨汤样品经微波消解后,用原子吸收光谱仪分别检测其中钙、镁、钾、钠、铁、锌、铜、铅、汞和镉等矿物质含量,并进行组间比较。结果表明,骨汤中钙、镁、钾、钠、铁、锌、铜和镉含量在各组之间均有显著性差异(P<0.01),而铅和汞元素含量无显著性差异(P>0.05);在骨汤烹制过程中,适量加入食醋可促使钙、镁、钾、铁等元素的溶出,增加矿物质含量,从而提高骨汤的营养价值。

Many kinds of soup samples, such as no- vinegar bone soup, low-vinegar bone soup, high-vinegar bone soup and background soup, were prepared by using common family cooking method, and simultaneously keep the ratio of food samples and heating time the same. After the soup dispelled by Microwave Slake Instrument, the contents of calcium, magnesium, kalium, natrium, ferrum, zinc, copper, plumb, hydrarg and cadmium were detected respectively, using Atomic Absorption Spectrometer, and carry out group comparison. The results indicated that the contents of mineral matters above in different soups have significant difference （P〈0.01）; the contents of lead and hydrarg have no significant difference between groups （P〉0.05）. In the course of cooking bone soup, adding appropriate amount of tablet vinegar can urge the dissolutions of calcium, magnesium, kalium, iron and so on, and increase the contents of mineral matter in the bone soup, thus elevate the nutritive value of bone soup.