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目的通过对团餐常见中式菜肴的钠含量进行测定,了解中式菜肴钠含量。方法选择北京市某单位团餐中常见的34道菜肴(18道素菜和16道半荤菜)作为研究样本,菜肴的食材和各种调味品均经过准确称重,加工过程全程记录。采集加工后的菜肴样本,采用GB/T 5009.91—2003测定钠含量。结果 34道菜肴钠含量为183~712 mg/100 g。钠含量从低到高分别为:炖制半荤菜(273±39)mg/100 g、清炒素菜(307±90)mg/100 g、蒜蓉素菜(316±99)mg/100 g、加豆制品素菜(332±77)mg/100 g、过油半荤菜(527±121)mg/100 g、上浆+过油半荤菜(399±127)mg/100 g。其中2道素菜、9道半荤菜菜肴中钠含量占营养素参考值超过20%。结论团餐中半荤菜菜肴钠含量高于素菜菜肴。
Objective To determine the sodium content of Chinese dishes by measuring the sodium content of common Chinese dishes in group meals. Methods A total of 34 dishes (18-course dish and 16-and-a-half dish) commonly found in a group meal in Beijing were selected as research samples. The food ingredients and spices were all accurately weighed and recorded throughout the process. Collection of processed dishes samples, determination of sodium content using GB / T 5009.91-2003. Results 34 dishes sodium content of 183 ~ 712 mg / 100 g. The contents of sodium from low to high were (273 ± 39) mg / 100 g, 307 ± 90 mg / 100 g, 316 ± 99 mg / 100 g, (332 ± 77) mg / 100 g for bean products, 527 ± 121 mg / 100 g for oilseed meal, 399 ± 127 mg / 100 g for sizing meal and half meat meal for over oiling. Of which 2 dishes, 9 dishes of meat dishes half the meat content of nutrients accounted for more than 20% sodium reference. Conclusion The content of sodium in the meat dishes in the group meal was higher than that in the vegetarian dishes.