营养素度量法评价湖北省常见杂粮的营养价值  

Evaluation of nutritional value of common grains in Hubei Province by nutrient profiling

作　　者：杨清清[1] 熊碧[1] 闻胜[1] 唐琳[1] 李永刚[1] 黄文耀[1] 邵生文[1] 罗苹[1] YANG Qingqing;XIONG Bi;WEN Sheng;TANG Lin;LI Yonggang;HUANG Wenyao;SHAO Shengwen;LUO Ping(Hubei Provincial Key Laboratory for Applied Toxicology,Hubei Provincial Center for Disease Control and Prevention,Wuhan 430079,China)

机构地区：[1]应用毒理湖北省重点实验室,湖北省疾病预防控制中心,武汉430079

出　　处：《公共卫生与预防医学》2020年第3期80-83,共4页Journal of Public Health and Preventive Medicine

基　　金：国家卫生健康委员会食物成分监测项目(National Food Nutrition Surveillance);国家重点研发计划(2017YFC1600500)。

摘　　要：目的掌握湖北省常见杂粮(麦类、荞麦类)的营养成分,进一步完善和扩展我省食物成分数据库。方法采集湖北省市场上常见杂粮,对其分别进行去皮磨粉和直接磨粉两种处理方式,按国标方法测定其中各营养素含量。参考美国营养素度量法模型,选取蛋白质、膳食纤维、维生素C、维生素A、维生素E、钾、镁、铁和钙为推荐性营养素,钠、添加糖、脂肪为限制性营养素,100 g为计算基准,建立富含营养素食物指数模型(Nutrient-rich foods,NRF9.3),并将其运用到麦类、荞麦类杂粮的营养价值评价中。结果评价结果表明,麦类、荞麦类杂粮中推荐性营养素含量高于限制性营养素,营养价值较高。其中藜麦(黑色)NRF9.3指数最高,为102.39,最具营养价值。去皮后各杂粮营养价值(NRF9.3指数)损失率为38.73%~65.00%。结论麦类、荞麦类杂粮是较好的营养来源,推荐经常食用。同时人们在选购杂粮产品时,应尽量选择全谷物杂粮。Objective To investigate the nutrient contents of various grains in Hubei Province,and to provide a scientific basis for a balanced diet.Methods Various grains(except potatoes and beans)on the market in Hubei Province were collected.The samples were prepared by peeling and milling,or directly milling,and the nutrient contents were determined according to the national standard methods.With reference to the American nutrient profiling model,protein,dietary fiber,vitamin C,vitamin A,vitamin E,potassium,magnesium,iron and calcium,the nine nutrients were selected as recommended nutrients,and sodium,added sugars and fat were restricted nutrients.On the basis of 100 g for calculation,a nutrient-rich food model(Nutrient-rich foods,NRF9.3)was established and applied to evaluate the grains.Results The evaluation results showed that wheat and buckwheat grains contained a higher recommended nutrient content than restricted nutrient content,and had higher nutritional value.Among them,quinoa(black)had the highest NRF index of 102.4,indicating the most nutritional value.After peeling,the loss rate of nutrient value(NRF9.3index)of various grains was 38.73%to 65.00%.Conclusion It is recommended that people should try to choose whole grains when purchasing grain products.

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

分 类 号：R151[医药卫生—营养与食品卫生学]