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目的对本地居民日常膳食中各类食品中的食盐含量进行测定,了解各类食品中的食盐含量,为食品中盐含量的分级提供依据。方法采集普通居民家庭、普通餐馆以及居民家庭自制和市售的其他含盐食品如咸蛋、腐乳、腌肉、腌菜等(以下简称腌制食品),采用国家标准GB/T 12457—2008《食品中氯化钠的测定方法》,分别测定本地居民家庭、餐厅和市场上销售的各类菜肴中的食盐含量,并对结果进行分析。结果共测定各类食品898份,食盐的平均含量为2.20%。其中共测定居民家庭菜肴410份、餐饮业菜肴384份以及其他含盐菜肴腌制食品104份,食盐的平均含量分别为2.06%、1.94%、3.75%。结论不同风味和不同类型菜肴中的食盐含量差异较大,本测定结果可初步了解人们通过日常菜肴摄入的食盐含量,并作为进一步研究食用盐摄入的基础数据。
Objective To determine the salt contents of various kinds of foods in daily diet of local residents and to understand the salt contents of various kinds of foods to provide the basis for the classification of salt content in foods. Methods The salted eggs, fermented bean curd, bacon, pickles, etc. (hereinafter referred to as preserved foods) were collected from ordinary household, ordinary restaurants, and homemade and market-made salted foods of residents. The method adopted national standard GB / T 12457-2008 “ Determination of sodium chloride in food ”, were measured in local residents families, restaurants and markets all kinds of dishes sold in the salt content, and the results were analyzed. Results A total of 898 samples of various kinds of food were determined. The average content of salt was 2.20%. A total of 410 households, 410 restaurants and other salted food and 104 salted foods were measured. The average content of salt was 2.06%, 1.94% and 3.75% respectively. Conclusion The salt contents of different flavors and different types of dishes are quite different. The results of this test can be used to understand the content of salt in daily dishes and serve as the basic data to further study the intake of salt.