中国科学院教授金锋日前在中央电视台《健康之路》节目上的一句话,引得舆论一片哗然。他说:“炒菜的时候如果过早放盐和酱油,都可以让里边氯化钠的氯挥发出去,就剩下钠了,所以吃的时候感觉不到咸味……”金教授是中科院心理研究所的专家,但在化学常识上,显然欠缺。事实上,氯化钠是非常稳定的化合物,熔点高达801℃,而一般家庭烹调的温度也就在200℃左右,这种情况下氯化钠根本不会分解,里面的氯也不会挥发。金教授自己解释,“做饭应最后 Jin Feng, a professor at the Chinese Academy of Sciences, recently made an uproar in the media on the ”Healthy Way“ program of CCTV. He said: ”When cooking salt and soy sauce prematurely if you can let the chloride inside the chlorine volatile out, leaving the sodium, so when you eat not feel salty ... “ Professor Kim is Chinese Academy of Psychology Institute of experts, but the chemical common sense, it is clearly lacking. In fact, sodium chloride is a very stable compound with a melting point of up to 801 ° C, which is generally around 200 ° C. In this case, sodium chloride does not decompose at all and the chlorine inside does not evaporate. Professor Jin explained himself, ”cooking should be the last