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本文研究了罐头加工对各类食物中五种微量元素铁、铜、锰、锌和硒的影响。结果表明，制罐过程能在不同程度上引起各类食物中该微量元素含量的减少，并随着预煮、油炸和杀菌时间的延长，杀菌温度的升高，微量元素的损失均增加，但制罐过程对不同食物中同一种微量元素的影响不同，且汽蒸对食物中微量元素含量的降低比水煮的食物少。
This paper studies the effects of canning on the five trace elements iron, copper, manganese, zinc and selenium in various foods. The results showed that the process of can making can reduce the content of trace elements in all kinds of food to varying degrees. With the prolonging of pre-cooking, frying and bactericidal time, the increase of sterilization temperature and the loss of trace elements all increased, However, the process of canning has different effects on the same trace elements in different foods, and the steaming has less influence on the trace elements in food than the boiled food.