中国地域特色食物资源道地性评价体系构建的研究  

Construction of the Evaluation System on The Authenticity of China’s Regional Specialty Food Resources

作　　者：刘娇 张丹丹 刘虹[1,2] 杨林东 闫文杰[3] 熊海容 王海英 王靖 湛蔚 覃瑞[1,2] LIU Jiao;ZHANG Dan-dan;LIU Hong;YANG Lin-dong;YAN Wen-jie;XIONG Hai-rong;WANG Hai-ying;WANG Jing;ZHAN Wei;QIN Rui(Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,Wuhan 430074,China;Key Laboratory of State Ethnic Affairs Commission for Biological Technology,College of Life Science,South-Central University for Nationalities,Wuhan 430074,China;College of Biochemical Engineering,Beijing Union University,Beijing 100101,China;Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Beijing 100081,China)

机构地区：[1]中南民族大学生命科学学院/武陵山区特色资源植物种质保护与利用湖北重点实验室,武汉430074 [2]中南民族大学生命科学学院/生物技术国家民委重点实验室,武汉430074 [3]北京联合大学生物化学工程学院,北京100101 [4]农业农村部食物与营养发展研究所,北京100081

出　　处：《中国食物与营养》2024年第6期29-37,共9页Food and Nutrition in China

基　　金：农业农村部农产品营养品质评价及分等分级专项。

摘　　要：目的:我国地域特色食物资源是实践大食物观大农业观下的多元化食物供给系统的物质基础,因此构建其道地性评价体系具有重要意义。方法:从食物资源的道地品种、道地产区特征、道地营养物质及风味物质三个维度,基于生物学、生态学、食品科学等学科,对地域性特色食物资源的概念进行了界定,并对每个层面生物特征内容的构成、定量手段、相关信息库的建立,以及所涉及的现代生物技术进行了归纳。结果:从品种、种植条件及营养和风味三个维度构建了特色食物资源道地性评价体系,基于该体系可以从种植品种、种植条件、以及产品的营养和风味特征共三方面保证食物资源的道地性品质的真实性。结论:本研究所提出的道地性评价体系为中国地域特色食物的产业发展和质量监督管理体系提供了可借鉴的依据,为新时代下立足于大食物观、大农业观的中国特色食物资源发掘与科学利用,以及实现健康产业中的我国特色食物资源的开发与绿色制造奠定了基础。【Objective】The regional characteristic food resources in China are the basis for development of food supply system under the practice of the Big Food and Big Agriculture concept.Therefore,it is very important to construct its authentic evaluation system.【Method】Based on disciplines such as biology,ecology,and food science,the concept of regional characteristic food resources was defined from three dimensions:authentic varieties,authentic regional characteristics,authentic nutrients,and flavor substances.In addi⁃tion,the composition,quantitative methods,establishment of relevant information databases,and modern biotechnology involved in each level of biological feature content were summarized.【Result】This article constructed an authentic evaluation system for characteristic food resources from three dimensions:variety,planting conditions,nutrition,and flavor.Based on this system,the authenticity of food resource can be ensured from three aspects:planting variety,planting conditions,and the nutritional and flavor characteristics of the product.【Conclusion】The authentic evaluation system proposed by this research institute provides a reference for the industrial development and quality supervision and management system of Chinese regional characteristic food.This will promote the exploration and utilization of Chinese specialty food resources from a more scientific way in order to materialize the goal of green manufacturing under the view of“big food”and“big agriculture”.

关 键 词：原种 原地 原味 道地性 特色食物资源 

分 类 号：TS207.3[轻工技术与工程—食品科学]