采用《食品中氯化钠的测定方法》(GB/T 12457-2008)直接沉淀滴定法确定菜肴中氯化钠含量.通过对114种经典川菜中食盐含量的测定,分析不同烹饪味型对经典川菜食盐含量变化的影响因素.测定结果:112道菜品中总共涉及24种基本烹饪味型,大部分烹饪味型的食盐含量浓度在1.0％～3.0％之间.其中,3.0％以上的共3个,以烟香味型的烹饪味型菜肴为主;2.0％～3.0％之间的菜品共3个,以泡椒味的烹饪味型为主;1.0％～2.0％之间的菜品共99个,涉及菜品的味型有鱼香、红油、麻辣、家常等烹饪味型;菜品中食盐浓度在1.0％以下的7个,通过此项研究,填补了川菜中对食盐含量规律变化研究的空白,为人民日常生活中膳食均衡提供数据参考,为川菜产业化和国际化战略发展提供理论依据.%Use direct precipitation titration method to determine the sodium chloride content in dishes based on Determination of Sodium Chloride in Food (GB/T 12457-2008).Through the determination of salt content in 114 kinds of classic Sichuan cuisine,analyze the influence factors of different cooking taste types on the changes of salt content in classic Sichuan cuisine.The results show that 112 dishes involve a total of 24 kinds of basic cooking taste types,most of the cooking taste types’ salt content is in the range of 1.0％～3.0％.Among them,three of them are more than 3％,which is mainly smoking cooking taste type;a total of three dishes are in the range of 2.0％～3.0％,which is mainly pickled pepper cooking taste type;a total of 99 dishes are in the range of 1.0％～2.0％,which involves the taste types of fish,chili oil,spicy and hot,homemade and other cooking taste types;seven dishes’ salt conten is less than 1％.Through this research,fill the vacancy of factors affecting Sichuan cuisine salt content's change rules,provide reference data for dietary balance in people's daily life,so as to provide theoretical basis for the industrialization and internationalization of the strategic development of Sichuan cuisine.
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