摘要
目的通过对成都市某小区大众化餐厅常见川菜菜肴进行食盐含量的测定,发现菜肴食盐含量的变化规律。方法对常见的不同味型、不同烹饪方法的15种市售川菜菜肴采用《食品中氯化钠的测定方法》(GB/T12457-1990)确定菜肴氯化钠含量。结果大多数菜肴食盐浓度在1.5%～3%之间,食盐含量较高。
The aim of this study is to determine the content of sodium chloride in typical Sichuan style dishes .15 commercial Sichuan style dishes were determined by titration method according to Method for determination of sodium chloride in foods （ GB/T12457-1990）.The concentration of sodium chloride in most of the determined dishes were 1.5-3.0%.
出处
《食品与发酵科技》
CAS
2009年第6期22-24,共3页
Food and Fermentation Science & Technology
基金
四川省科技厅攻关项目(2006z06-002-05)
关键词
传统中式菜肴
川菜
食盐
营养
Chinese traditional cooked food
Sichuan style dishes
sodium chloride
nutrition
