Determine the sodium chloride content in dishes by direct precipitation titration method according to The Determination of Sodium Chloride in Foods (GB/T 12457-2008).Through determining the salt content of 114 kinds of classic Sichuan cuisines, analyze the influencing factors of cooking techniques on salt content changes in classic Sichuan cuisine.The results show that 114 kinds of cuisines involve 25 kinds of cooking techniques,the salt content of most of the cooking techniques is in the range of 1.0%~3.0%.Among them,15 cuisines' salt concentration is less than 1.0%, 96 cuisines' salt concentration is in the range of 1.0%~3.0%,and 3 cuisines' salt concentration is more than 3.0%.Smudging, pickled, preserved and other cooking techniques' salt concentration is more than 3.0% in average;dried, fried, stirring, stir-fried and other cooking techniques' salt concentration is in the range of 1.0%~3.0%;boiled, fresh fried, stewing and other cooking techniques' salt concentration is less than 1.0%.Through this research, fill the vacancy of research on salt content changes in Sichuan cuisine, and provide a theoretical basis for the industrialization and internationalization of Sichuan cuisine.%采用GB/T 12457-2008《食品中氯化钠的测定方法》直接沉淀滴定法确定菜肴中的氯化钠含量.通过对川菜中114道经典菜肴食盐含量的测定,分析不同烹饪技法对经典川菜食盐含量变化规律的影响因素.测定结果:114道菜品中总共涉及25种烹饪技法,大部分烹饪技法的食盐含量浓度在1.0%~3.0%之间.其中,菜肴中食盐浓度在1.0%以下的有15个,1.0%~3.0%之间的有96个,3.0%以上的有3个.烟熏、腌、腊等烹饪方法食盐浓度平均值在3.0%以上,干烧、炒、煸、爆等烹饪方法在1.0%~3.0%之间,煮、鲜熘、焖等烹饪方法在1.0%以下.通过此项研究,填补了川菜中对食盐含量规律变化的研究,为川菜产业化和国际化战略发展提供了理论依据.
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