大骨湯之礦物質含量

Mineral Content of Bone Soup

陳慧君(Hui-Chuen Chen) ； 蕭寧馨(Ning-Sing Shaw)

《中華民國營養學會雜誌》 30卷1期 (2005/06) Pp. 28-35

https://doi.org/10.6691/JCNS.200506_30(1).0004

摘要

雖然大骨湯長久以來被營養師建議為飲食鈣質來源之一，但有關大骨湯鈣含量的研究有限。故本研究經由分析市面小吃店和家庭製備大骨湯鈣含量及探討骨頭材料、烹調時間長短和加醋與否對骨鈣溶解量的影響，以評估中式骨頭湯作為飲食鈣源的可行性。樣品經由適當前處理，用感應耦合電漿原子發射光譜分析儀測定鈣、鎂及磷濃度。結果顯示，小吃店和家庭製備骨頭湯鈣濃度平均分別為16.0µg/mL和12.4µg/mL，但兩者無顯著差異。隨著烹調時間延長，骨頭湯鈣濃度顯著的增加。豬肋骨骨頭湯和豬腳大骨湯鈣濃度分別由3小時的1.3µg/mL和1.5µg/mL增加到11小時的4.3µg/mL和4.7µg/mL。與未加醋的大骨湯相比較，加醋大骨湯的pH值由6降到5；鈣濃度增加25倍，由1.5µg/mL增加至38.3µg/mL。據上述結果，若湯碗的體積以240mL估算，一碗大骨湯可供應的平均鈣量為9.2mg，相當於每日鈣建議量的1%。綜合以上結果，大骨湯的鈣濃度隨著烹調時間延長和酸度(pH≦5)增加都可顯著地提高；然而，依據湯中所含的總鈣量來看，大骨湯不是一有效地鈣源。

關鍵字

鈣 ； 大骨湯 ； 烹調時間 ； 醋

並列摘要

Although bone soup has long been recommended as a calcium source by dieticians, there are few data concerning the calcium content of this soup. This study aimed to evaluate the feasibility of using bone soup as a calcium source by surveying the calcium content of a restaurant's and homemade bone soups and studying the effect of bone source, cooking duration, and the amount of vinegar on the calcium contents of the soups. After appropriate sample pretreatment, concentrations of calcium, magnesium, and phosphorus were measured by inductively coupled plasma-atomic emission spectrometer. The average Ca concentration in restaurant's and homemade bone soups was 16.0 and 12.4µg/mL, respectively, and there was no significant difference between the two. Calcium content significantly increased with longer cooking times, from 1.3 and 1.5µg/mL with 3 h of cooking to 4.3 and 4.7µg/mL with 11 h cooking for spareribs and femurs, respectively; however, there was no difference between the two bone sources. Compared to the soup without vinegar, adding vinegar resulted in a pH decrease of from 6 to 5 in the bone soup and a 25-fold increase in calcium concentration from 1.5 to 38.3µg/mL. An estimation of average calcium content equivalent to a 240-mL bowl of bone soup based on these data was 9.2 mg, which is only 1% of the recommended Ca intake. In conclusion, the calcium concentration in bone soup is significantly increased by prolonged cooking and increased acidity to pH 5; however, bone soup is not considered to be an effective Ca source based on the total Ca content.

並列關鍵字

calcium ； bone soup ； cooking time ； vinegar