食品科学 ›› 1999, Vol. 20 ›› Issue (3): 65-67.
• 烹饪研究 • 上一篇 下一篇
蒋卓勤, 王充, 王俭, 宋立红, 潘丹峰, 黎艺
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Jiang-Zhuo-Qin, Wang-Chong, Wang-Jian, Song-Li-Hong, Pan-Dan-Feng, Li-Yi
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摘要： 为寻找适合大众需要的膳食钙源，用原子吸收光谱仪分析了不同烹调方法烹制的骨汤中钙含量，并探讨烹调时间对骨汤中钙含量的影响。结果显示，常用的烹调方法（包括家用压力锅和瓦堡）熬出的猪骨汤中钙含量极低，平均10～1．2mg／100ml，作为人体的钙营养补充意义不大。但加入食醋后，骨汤中钙含量明显增加（P＜0．01），钙浓度达1780±11．6mg／100ml，且随着烹调时间的延长。汤中钙含量也显著增加（P＜0．01），可作为一种丰富的膳食钙源。
关键词: , 钙, 烹调法, 膳食
Abstract: The calcium content in pig bone soup cooked with different methods was assayed by using atomic absorption spectrometer to select a better dietary calcium source .The effect of cooking time on calcium concentra tion in bone soup was also studied .The result showed that the calcium content cooked by usual method (including pressure cooker and earthen cooker) was very low, average 1.0-1.2mg/100ml, which is not significant different with pork sorp (P>0.05) and is not good calcium source for people .The calcium concentration is significant high when bone soup was cooked with vinegar (178.0±1.6mg/100ml, p<0.01).The longer the cooking time is,the higher the calcium content in vinegar bone soup is (p<0.01).It indicated that vinegar bone sorp is a kind of died rich in calcium.
Key words: , Calcium； Cooking method； Diet；
蒋卓勤, 王充, 王俭, 宋立红, 潘丹峰, 黎艺. 不同烹调方法对骨汤中钙含量的影响[J]. 食品科学, 1999, 20(3): 65-67.
Jiang-Zhuo-Qin, Wang-Chong, Wang-Jian, Song-Li-Hong, Pan-Dan-Feng, Li-Yi. [J]. FOOD SCIENCE, 1999, 20(3): 65-67.
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