贵州医科大学悯农堂学生套餐中食盐含量测定

Determination of the Salt Content in the Student Meal of Minnongtang of Guizhou Medical University

目的:测定贵州医科大学悯农堂所售卖学生套餐的食盐含量,为预防和改善贵州医科大学在校大学生食盐摄入过量以及学校营养宣教提供科学依据。方法:连续7 d,对贵州医科大学悯农堂所售卖的学生套餐进行整群采样,采用GB 5009.44—2016中的直接沉淀法测定其氯化钠含量。结果:学生套餐中食盐含量为(0.81±0.22)g/100 g。每餐选购3种菜品时,人均食盐摄入量为(7.30±1.98)g·d^(-1),选购4种菜品时为(9.72±2.64)g·d^(-1)。结论:贵州医科大学悯农堂学生餐人均食盐摄入量高于《中国居民膳食指南》(2016版)推荐值,建议悯农堂烹调学生餐时减少食盐用量。

Objective:To determine the salt content of the student meals sold by the Minnongtang of Guizhou Medical University,so as to provide scientific basis for preventing and improving the excessive salt intake of the college students of Guizhou Medical University and the school nutrition education.Method:For 7 consecutive days,a cluster sampling of the student packages sold by the Minnongtang of Guizhou Medical University was carried out,and the sodium chloride content was determined by the direct precipitation method in GB 5009.44—2016.Results:The salt content in the student meal was(0.81±0.22)g/100 g.When choosing 3 dishes per meal,the per capita salt intake is(7.30±1.98)g·d^(-1),and when choosing 4 dishes,it is(9.72±2.64)g·d^(-1).Conclusion:The per capita salt intake of student meals in Minnongtang of Guizhou Medical University is higher than the recommended value in the Dietary Guidelines for Chinese Residents(2016).It is recommended that Minnongtang reduce the salt consumption when cooking student meals.