不同含盐量挂面食品的离子释放与存留研究

运用等离子体发射光谱仪和离子色谱仪检测干基挂面及其煮制后的钾离子、钠离子在固液两相中的含量。煮制之后,钠存留率与干基挂面横截面积呈线性正方向关系,钠流失率与干基挂面横截面积呈线性反方向关系;与之相反,钾存留率与干基挂面横截面积呈线性反方向关系,钾流失率与干基挂面横截面积呈线性正方向关系。干基挂面横截面积对钠元素溶出行为的影响程度显著高于其对钾元素溶出行为的影响。碳酸钾与面粉成分之间的作用显著强于氯化钠与面粉成分之间的作用。研究结果可为食品材料的无机离子检测、居民的钾/钠摄入量控制提供一定的方法和依据。

Investigation on Ion Release and Reservation of Various Salt Level Dried Noodles

The contents of potassium and sodium ions in dried noodles and solid/liquid phases of cooked noodles were measured by ICP-OES and ion chromatography,respectively.After boiling process,there is a linear positive relationship between the sodium retention rate and the cross-sectional area of the dried noodles,and a linear negative relationship between the sodium loss rate and the cross-sectional area of the dried noodles;on the contrary,there is a linear negative relationship between the potassium retention rate and the cross-sectional area of the dried noodles,and a linear positive relationship between the potassium loss rate and the cross-sectional area of the dried noodles.The effect of the cross-sectional area of the dried noodles on the dissolution behavior of sodium element was significantly higher than that on the dissolution behavior of potassium element.The effect between potassium carbonate and flour components was significantly stronger than that between sodium chloride and flour components.The results can provide a method and basis for the detection of inorganic ions in food materials and the control of potassium/sodium intake of residents.