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对南宁市６家火锅城的５３份火锅尾汤中的五种微量元素Ｃｕ、Ｐｂ、Ｃｄ、Ｎｉ、Ａｌ进行检测，结果表明：１．火锅汤中五种微量元素含量的中位数较本市自来水值明显升高。２．分别用五种微量元素作为因变量，以火锅材质、涮火锅时间、肉量等作为自变量进行逐步回归分析，得出三条回归方程。提示：火锅汤汁中微量元素的增高可能与火锅材质及食物中的元素移入有关。
The contents of five trace elements Cu, Pb, Cd, Ni and Al in 53 hotpot soup of six hotpot cities in Nanning City were tested. The results showed that: 1. The median of the five trace elements in the hot pot soup was significantly higher than the tap water value of this city. 2. Five kinds of trace elements were used as dependent variables respectively. The regression analysis was conducted by using stepwise regression analysis with hot pot material, shabu-shabu time and meat amount as independent variables. Three regression equations were obtained. Tip: hot pot soup in the increase of trace elements may be related to hot pot material and food elements.