以营养素度量法评价食用菌营养价值  

Evaluation of nutritional value of edible fungus by nutrient profiling

作　　者：邓梦雅[1] 李荣波 彭祖茂[1] 朱丽[1] 张协光[1] DENG Mengya;LI Rongbo;PENG Zumao;ZHU Li;ZHANG Xieguang(Shenzhen Academy of Metrology & Quality Inspection,National Nutritional Food Testing Center (Guangdong),Shenzhen 518131)

机构地区：[1]深圳市计量质量检测研究院国家营养食品质量监督检验中心(广东)

出　　处：《食品科技》2019年第7期349-353,共5页Food Science and Technology

基　　金：深圳市计量质量检测研究院科研项目(2018-YA19)

摘　　要：参考美国营养素度量法模型,以蛋白质、膳食纤维、VA、Vc、VE、钙、铁、镁、钾9种营养素为推荐性营养素,钠、脂肪、胆固醇3种营养素为限制性营养素,营养素参考值为摄入标准,100g为计算基准,建立富含营养素食物模型(Nutrient-rich foods,NRF9.3),并将其运用到食用菌的营养价值评价中。评价结果表明,食用菌中推荐性营养素含量高于限制性营养素,营养价值较高,日常应推荐摄入。With reference to the American nutrient profiling model,nine nutrients such as protein,dietary fiber,VA,Vc,VE,calcium,iron,magnesium and potassium are recommended nutrients,and three nutrients such as sodium,fat and cholesterol are restricted nutrients,nutrient reference values are intake standards,100 g is the basis for calculation,and a nutrient-rich foods model(Nutrient-rich foods,NRF9.3)is established and applied to edible fungus.The nutritional value of edible fungus was evaluated.The evaluation results show that the recommended nutrients in edible fungus are higher than the limiting nutrients,and the nutritional value is higher.It should be recommended daily.

关 键 词：营养素度量法 富含营养素食物模型(NRF9.3) 食用菌 营养价值 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]