基于营养当量的水产品营养价值评价研究  

Evaluation of Fishery Products Nutritional Value Based on Nutrient Equivalent

作　　者：王小虎 赵明军[1] 王宇光[1] 李雪 刘龙腾[1] 孙慧武[1] WANG Xiaohu;ZHAO Mingjun;WANG Yuguang;LI Xue;LIU Longteng;SUN Huiwu(Chinese Academy of Fishery Sciences,Beijing 100141,China)

机构地区：[1]中国水产科学研究院,北京100141

出　　处：《水产学杂志》2022年第3期80-85,共6页Chinese Journal of Fisheries

基　　金：中国水产科学研究院基本科研业务费(2019ZY01).

摘　　要：本研究根据水产品高蛋白、低脂肪、低热量,富含EPA和DHA等ω-3长链多不饱和脂肪酸及微量元素的营养特性,建立了水产品营养当量评价方法。一是选取营养素指标时,根据《中国居民膳食营养素参考摄入量(2013版)》剔除能量指标后,选取20种营养素评价指标;二是以18岁以上轻体力活动青年男子膳食营养素平均需要量为参考摄入量标准,将营养素密度大于1的数值统一核定为数值1;三是根据产量加权计算了各品类的水产品当量;四是提出了水产品等营养当量系数指标与计算方法。该方法简单可行,适合水产品营养价值评价。An evaluation method of nutritional equivalent of fishery products is established based on the different nutritional characteristics including rich in omega-3 long-chain polyunsaturated fatty acids such as EPA and DHA and trace elements of high protein,and low fat and calorie fishery products and terrestrial common foods.Firstly,the energy index was eliminated and 20 kinds of nutrient evaluation indices were selected according to the reference intake of dietary nutrients for Chinese residents(2013 Edition).Secondly,the average dietary nutrient requirement of young men over 18 years old with light physical activity was taken as the reference intake standard,and the value of nutrient density greater than 1 was uniformly approved as 1.Thirdly the fishery product equivalent of each category was calculate according to the weighted output.Fourthly,the index and calculation method of nutrient equivalent coefficient of fishery products,which is characterized by simple,feasible and suitable for the evaluation of nutritional value of fishery products,were put forward.

关 键 词：营养当量 水产品 营养价值评价 

分 类 号：F326.401[经济管理—产业经济]