新体系评价甜型红葡萄酒的营养健康效应及改进食品安全质量的设想  

Evaluating the effects of sweet-type red wine on nutrition and health by novel system and imagination for improving safety and quality of foods

作　　者：龙伟[1] 靳瑾[1] 沈秀[1] 李卫红[1] 吴红英[1] 王浩[1] 樊赛军[1] 周则卫[1] 

机构地区：[1]中国医学科学院北京协和医学院放射医学研究所,天津300192

出　　处：《食品安全质量检测学报》2013年第5期1485-1491,共7页Journal of Food Safety and Quality

基　　金：国家自然科学基金(81202153);协和青年基金与中央高校基本科研业务费专项资金(3332013104);教育部博士点新教师基金(20121106120042);中国医学科学院放射医学研究所发展基金(SF1227);学科发展专项基金(SZ1337)~~

摘　　要：目的本研究以玉米低营养饲料喂养小鼠为动物模型,结合建立的食品BDI-GS评价新体系以评价甜型红葡萄酒的营养及健康效应。方法以线性生长期健康啮齿类ICR小鼠为对象,各组小鼠均喂食单纯玉米饲料。空白组小鼠给予饮用水,受试物小鼠每天分别灌胃给予0.2、0.4、0.8mL的红酒原液,共灌胃12d。隔天称取体重1次,末次称重后眼眶取血、处死解剖,通过统计9项脏器组织重量、系数及其损益指数(benefit-damage index,BDI)和累计积分(general score,GS)等指标进行评价,并进行血清生化指标的分析测试。结果甜型红酒低、中剂量对部分脏器营养指标均显示一定有益效应,主要表现在胸腺、胰腺、肝肾和性腺的重量BDI略高于1.0;综合营养效应(累计GSW)明显优于大剂量组小鼠,而综合健康效应(累计GSI)各剂量相近。同时,连续灌服甜型红酒可以显著升高血糖(P<0.05,P<0.01),升高血液甘油三酯(triglyceride,TG)。结论甜型红酒对机体脏器组织的总体营养及健康效应均较低,但也未见明显损害,连续饮用会使血糖升高,对血脂还会造成一定不利影响。同时,也表明低营养模型结合BDI-GS评价体系适合酒类及饮品的营养健康效应的评价,并提出新的食品健康的评定标准及食品质量安全的设想。Objective To evaluate nutritional and healthy effects of marketing sweet-type red wine by maize a low-nutritional diet fed mice model combined novel BDI-GS evaluation system. Methods The healthy rodent ICR mice during linear growth were selected as subject, both groups of mice were fed with common maize low-nutritional diets, the control mice were given drinking water, and at the same time the treated mice were given P.O 0.2, 0.4 and 0.8 mL original syrup of red wine, respectively, once each day, ig for&nbsp;12 d in total. Body masses were weighed every two days, after masses weighing in the end, all animals were taken blood samples from orbital and then euthanized. Evaluation was performed by statistical analyses on ab-solute and relative masses of 9 organs or tissues and their BDI and GS values, and serum biochemical parame-ters were measured. Results The sweet-type red wine in low and medium doses showed some benefits for part nutritional indicators, majorly expressed in the weight BDIs of thymus, pancreas, liver, kidneys and sper-mary were slightly above 1.0, and the overall nutritional effects (integrated GSW value) was higher than that of higher dose of red wine, but overall healthy effect of red wine were similar in all three doses. In the meanwhile, successive intake of sweet-type red wine could significantly enhance glucose (P<0.05, P<0.01) and triglyceride (TG) levels in blood. Conclusion Sweet-type red wine has relatively lower nutritional effect, but without ob-vious damage, and continuous intake of it may still elevate the level of blood glucose, and yield some negative effects on blood lipid. Simultaneously, it is also demonstrated that lower-nutritional model in combination with the BDI-GS system is available to functions evaluation of nutrition and health for wine and drinks, and presents novel assessment criteria of healthfulness and imagination of safe quality for foods.

关 键 词：BDI-GS体系 甜型红酒 营养健康 功效评价 

分 类 号：TS262.6[轻工技术与工程—发酵工程]