国内外食品中营养及重金属的评价方法综述  

A Review of Evaluation Methodology for Nutrition and Heavy Metals in Food at Home and Abroad

作　　者：祁保霞[1] 常杰[2] QI Baoxia;CHANG Jie(Collge of Animal Science and Technology,Inner Mongllia University for Nationalties,Tongliao 028000;College of Life Sciences and Food Engineering,Inner Mongolia University for Nationalties,Tongliao 028000)

机构地区：[1]内蒙古民族大学动物科技学院,通辽028000 [2]内蒙古民族大学生命科学与食品学院,通辽028000

出　　处：《食品工业》2025年第3期147-151,共5页The Food Industry

基　　金：2022年内蒙古民族大学教育教学研究课题重点项目“工程认证背景下基于OBE理念食品物理化学课程建设研究”(编号:ZD2022006)。

摘　　要：食品中营养和重金属的评价方法有生理法和化学法两种,生理法比较复杂,需要进行复杂的人体生理试验,而化学法直接就可以做出评价,比较简单,因而应用更广泛。文章综述了国内外文献中广泛使用的评价方法,主要有蛋白质评价、氨基酸评价、脂肪酸评价及重金属暴露风险评价。蛋白质评价主要是评价蛋白质含量的高低,蛋白质含量越高越好;氨基酸评价主要是评价人体必需氨基酸的含量和配比;脂肪酸评价的是对人体有益脂肪酸的含量;重金属评价的是对人体暴露的风险。There are two evaluation methodologies for nutrients and heavy metals in food produncts,one is physiological method,and the other is chemical method.However,physiological method is very complicated;it needs carry out complicated human body physiological experiments,while the chemical methods make comments directly and simply,so it more widely used.In the paper,evaluation methodology for nutrients and heavy metals in food have been introduced,it mainly include evaluation method for protein,amino acids,fatty acids and heavy metals.Protein evaluation is mainly to evaluate the level of protein content,the higher the protein content,the better;Amino acid evaluation is mainly to evaluate the content and proportion of essential amino acids.Fatty acid evaluation is the content of healthy fatty acid;Heavy metals assess the risk of exposure to humans.

关 键 词：蛋白质 氨基酸 脂肪酸 重金属 评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]