抗草甘膦大豆与非转基因大豆营养组成对比研究进展  

Progress in nutritional composition comparisons between Roundup-Ready soybean and conventional soybean

作　　者：夏义苗 陈复生[1] 郝莉花[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国油脂》2017年第6期25-30,共6页China Oils and Fats

摘　　要：营养组成对比研究是评判转基因作物安全性的重要组成部分。抗草甘膦大豆是当前全球种植面积最大、产量最高、消费量最多的转基因大豆,为了系统地掌握抗草甘膦基因转入对大豆关键营养素及抗营养因子的影响规律,从总体成分、蛋白质及氨基酸、脂肪及脂肪酸、抗营养因子和矿物元素组成5大方面综述了抗草甘膦大豆与非转基因大豆当前对比研究结果,以期为抗草甘膦大豆安全性评价提供参考。The nutritional composition comparisons are typically included in the safety assessment of genetically modified （GM） crops. The Roundup - Ready soybean is currently the most world - widely grown, and it has the highest yield and the largest consumption. In order to master the law of influence of the insertion of Roundup - Ready gene on the key nutrients and anti - nutritional factors of soybean, com- position comparisons between Roundup - Ready soybean and conventional soybean were summarized from five aspects including the compositions of whole crop, protein and amino acid, fat and fatty acid, anti - nutritional factor and mineral element. It could provide scientific data reference for the safety assessment of Roundup - Ready soybean.

关 键 词：抗草甘膦大豆 转基因大豆 非转基因大豆 营养组成 抗营养因子 

分 类 号：S565.1[农业科学—作物学]