抗草甘膦转基因大豆的营养学实质等同性分析  

Substantial Nutritional Equivalence between Glyphosate-Resistant Genetically Modified and Non-transgenic Soybeans

作　　者：黄小霞 张家国 张长峰 俞涛涛 华茂圳 孙崇德 王林波 HUANG Xiao-xia;ZHANG Jia-guo;ZHANG Chang-feng;YU Tao-tao;HUA Mao-zhen;SUN Chong-de;WANG Lin-bo(National Demonstration Center for Experimental Fisheries Science Education(Shanghai Ocean University),Shanghai 201306,China;Shandong Provincial Key Laboratory of Storage and Transportation Technology for Agricultural Products,Jinan 250103,Shandong,China;National Engineering Research Center for Agricultural Products Logistics,Jinan 250103,Shandong,China;Shandong Institute of Commerce and Technology,Jinan 250103,Shandong,China;Jinan Municipal Agriculture Bureau Aquatic Product Technology Extension Station,Jinan 250103,Shandong,China)

机构地区：[1]水产科学国家级实验教学示范中心(上海海洋大学),上海201306 [2]山东省农产品贮运保鲜技术重点实验室,山东济南250103 [3]国家农产品现代物流工程技术研究中心,山东济南250103 [4]山东商业职业技术学院,山东济南250103 [5]济南市农业局水产技术推广站,山东济南250103

出　　处：《食品研究与开发》2022年第2期139-144,共6页Food Research and Development

基　　金：农业部淡水渔业与种质资源利用重点实验室开放基金课题(XKQKF201901);山东省农业重大应用技术创新项目(SD2019YY005);山东省自然科学基金(ZR2019QC018)。

摘　　要：为评价抗草甘膦转基因大豆与非转基因大豆的实质等同性,对两种大豆的常规营养成分、氨基酸、脂肪酸和部分抗营养因子含量进行检测。结果表明,两种大豆的粗蛋白含量差异不大,除酪氨酸外,转基因大豆中17种氨基酸含量均低于非转基因大豆,其中,天冬氨酸、谷氨酸、精氨酸含量远低于非转基因大豆;转基因大豆的粗脂肪含量高于非转基因大豆,脂肪酸种类及含量亦存在一定的差异,在转基因大豆中检测出13种脂肪酸,非转基因大豆检测出8种脂肪酸,且转基因大豆的棕榈酸、硬脂酸和油酸占比远高于非转基因大豆,亚油酸和亚麻酸占比则远低于非转基因大豆;转基因大豆的大豆球蛋白含量较高,而胰蛋白酶抑制因子含量较低。因此,抗草甘膦转基因大豆与非转基因大豆在营养学上不具有实质等同性。This study aimed to evaluate the substantial equivalence between glyphosate-resistant genetically modified soybeans and non-transgenic soybeans.The content of conventional nutrients,amino acids,fatty acids,and some anti-nutritional factors was determined in these two varieties.There was little difference in the crude protein content between the two soybean varieties.The content of 17 amino acids(except tyrosine)was lower in genetically modified soybeans than in non-transgenic soybeans.The content of aspartic acid,glutamic acid,and arginine was much lower in genetically modified soybeans than in non-transgenic soybeans.The crude fat content was higher in genetically modified soybeans than in non-transgenic soybeans.Moreover,there were certain differences in the types and content of fatty acids between the two varieties.In total,13 and 8 types of fatty acids were detected in genetically modified soybeans and non-transgenic soybeans,respectively.The content of palmitic acid,stearic acid,and oleic acid was much higher in genetically modified soybeans than in non-transgenic soybeans.Glycinin content was higher while trypsin inhibitor content was lower in genetically modified soybeans than in non-transgenic soybeans.In conclusion,glyphosate-resistant genetically modified soybeans and non-transgenic soybeans are not substantially equivalent in nutrition.

关 键 词：抗草甘膦转基因大豆 实质等同性 营养成分 氨基酸 脂肪酸 抗营养因子 

分 类 号：S565.1[农业科学—作物学]