基于多样度、匹配度和平衡度的常见蔬菜营养价值评价

doi:10.3864/j.issn.0578-1752.2019.18.010

中国农业科学 ›› 2019, Vol. 52 ›› Issue (18): 3177-3191.doi: 10.3864/j.issn.0578-1752.2019.18.010

基于多样度、匹配度和平衡度的常见蔬菜营养价值评价

刘彦君^1,²,刘哲³,孟祥红²(),陆柏益¹()

^1. 浙江大学生物系统工程与食品科学学院/农业部农产品贮藏保鲜安全风险评估实验室,杭州 310058
^2. 中国海洋大学食品科学与工程学院, 青岛 266000
^3. 西南大学园林园艺学院,重庆 400716

收稿日期:2019-02-03 接受日期:2019-05-07 出版日期:2019-09-16 发布日期:2019-09-23
通讯作者: 孟祥红,陆柏益
作者简介:刘彦君,E-mail：liuyanjun_1012@163.com。
基金资助:
农业农村部典型农产品品质指标体系构建与特征性指标筛选验证专项(GJFP2019043);中国农业科学院科技创新工程协同任务

Evaluation of the Vegetables Nutritive Values Based on ‘Three Degree’ Method

LIU YanJun^1,²,LIU Zhe³,MENG XiangHong²(),LU BaiYi¹()

^1. College of Biosystems Engineering and Food Science, Zhejiang University/Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Hangzhou 310058;
^2. College of Food Science and Engineering, Ocean University of China, Qingdao 266000, Shandong
^3. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716

Received:2019-02-03 Accepted:2019-05-07 Online:2019-09-16 Published:2019-09-23
Contact: XiangHong MENG,BaiYi LU

摘要/Abstract

摘要： 目的蔬菜作为人们日常饮食中重要的组成成分,包含人体所需的多种营养素,根据蔬菜所含营养素的种类、含量及比例等指标对常见蔬菜进行综合营养评价,为人们选择蔬菜提供科学指导。方法选取常见的38种蔬菜,根据《中国食物成分表第2版》中蔬菜及其制品中的分类方法将其分为叶菜类、茎菜类、花菜类等10类。该方法以42种人体必需的营养素为评价指标,包括7大营养素以及被公认为对人体有益的两种多不饱和脂肪酸（亚油酸和亚麻酸）和膳食纤维。分别计算10大类38种常见蔬菜中42种营养素的“多样度”（Degree of diversity,DD值）、“匹配度”（Degree of match,DM值）和“平衡度”（Degree of balance,DB值）指标,根据各指标分值及排名进行营养评价。最后计算3个指标的综合评价指标—“偏离指数”,根据偏离指数对蔬菜进行综合排名分析。结果根据“多样度”得出各种蔬菜所含营养素种类大致相同;根据“匹配度”得出茎菜类、叶菜类和花菜类营养素含量较高,排名前3位的蔬菜依次为荠菜、香菜、菠菜;根据“平衡度”得出花菜类和葱蒜类营养素比例更符合人体需要,排名前3位的蔬菜依次为大葱、韭菜、黄瓜;最后根据“偏离指数”得出蔬菜营养价值的综合排名,茎菜类、叶菜类和花菜类蔬菜偏离指数较小,排名前3位的蔬菜依次为荠菜、香菜、菠菜。结论该评价方法能较综合地评价蔬菜营养价值,与营养质量指数、营养素度量法等以往蔬菜评价模型相比,增加了各营养素之间的比例,对蔬菜营养价值的评价更加全面。

关键词: 蔬菜, 营养价值评价, 多样度, 匹配度, 平衡度

Abstract:

【Objective】 As the important components of our daily diet, the vegetables contain various nutrients people need. The objective of this study was to evaluate vegetables by the categories, contents and proportion of nutrients in vegetables to provide scientific guides for people to choose vegetables. 【Method】 38 common vegetables were selected as test materials and divided into ten kinds, including leaf vegetables, stem vegetables, flower vegetables, allium species, solanaceous vegetables, melon vegetables, root vegetables, tuber vegetables, fresh bean vegetables, and wild vegetables, according to China Food Composition 2 ^nd. 42 essential nutrients were defined as evaluation indexes, including water, protein, fat, carbohydrates, minerals, vitamins, amino acids and 2 unsaturated fatty acids (linoleic acid (ω-6) and a-linolenic acid (ω-3)) and dietary fiber, which were considered as good for health. And then the contents of the nutrients of the vegetables were listed in terms of China Food Composition 2nd. Three degree ( Degree of Diversity (DD), Degree of Match (DM) and Degree of Balance(DB)) of 42 kinds of nutrients’ in 38 common vegetables were calculated respectively.. Finally, the Deviation Index as the overall nutrient evaluation of the three indexes was culculated, and then an overall nutrient evaluation of the vegetables based on Deviation Index was analyzed. 【Result】 DD indices showed that the common vegetables had the similar kinds of nutrients. DM indices indicated the contents of nutrients of the stem, leaf and flower vegetables were high and the top three vegetables were shepherd’s purse, coriander and spinach. DB indices showed the proportion of nutrients of the flower vegetables and allium vegetables were more suitable for people’s needs and that the top three vegetables were onions (young green), leek and cucumber. Finally, based on ‘Deviation Index’ giving an overall nutrient evaluation ranking for vegetables, it showed that the deviation index of the stem, leaf and flower vegetables were small and that the top three vegetables were shepherd’s purse, coriander and spinach.【Conclusion】 Compared with previous vegetable profiling models, such as index of nutrition quality and nutrient profiling, this method considered the proportion of the nutrients in vegetables so that it ensured the nutrition profiling of vegetables more comprehensive. As the deepening of the scientific research, we coud certify the contribution of the nutrients to people and then multiplied by the corresponding weights so that this nutrient evaluation was more suitable for people’s needs.

Key words: vegetables, nutrient profiling, degree of diversity, degree of match, degree of balance

刘彦君,刘哲,孟祥红,陆柏益. 基于多样度、匹配度和平衡度的常见蔬菜营养价值评价[J]. 中国农业科学, 2019, 52(18): 3177-3191.

LIU YanJun,LIU Zhe,MENG XiangHong,LU BaiYi. Evaluation of the Vegetables Nutritive Values Based on ‘Three Degree’ Method[J]. Scientia Agricultura Sinica, 2019, 52(18): 3177-3191.

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图/表 10

表1

表2

表3

大白菜、菠菜和香菜的DM值计算"

类别 Category	营养素 Essential nutrient	人均每日推荐摄入量 RNI	单位 Unit	大白菜 Cabbage		菠菜 Spinach		香菜 Coriander leaves
类别 Category	营养素 Essential nutrient	人均每日推荐摄入量 RNI	单位 Unit	含量Content（/100 g）	百分比Percentage（%）	含量Content（/100 g）	百分比Percentage（%）	含量Content（/100 g）	百分比Percentage（%）
水 Water	水 Water	1700	g	94.6	5.56	91.2	5.36	90.5	5.32
能量物质（3种） Energy material	蛋白质 Protein	65	g	1.5	2.31	2.6	4.00	1.8	2.77
	脂肪 Fat	25	g	0.1	0.40	0.3	1.20	0.4	1.60
	碳水化合物 Carbohydrate	120	g	3.2	2.67	4.5	3.75	6.2	5.17
不饱和脂肪酸（2种） Unsaturated fatty acid	亚油酸 Linoleic acid（ω-6）	4	%E	0	0.00	0	0.00	0	0.00
不饱和脂肪酸（2种） Unsaturated fatty acid	亚麻酸 α-linolenic acid（ω-3）	0.6	%E	0	0.00	0	0.00	0	0.00
矿质元素（13种） Mineral	钙 Calcium	800	mg	50	6.25	66	8.25	101	12.63
	磷 Phosphorus	720	mg	31	4.31	47	6.53	49	6.81
	钾 Potassium	2000	mg	252	12.60	311	15.55	272	13.60
	钠 Sodium	1500	mg	57.5	3.83	85.2	5.68	48.5	3.23
	镁 Magnesium	330	mg	11	3.33	58	17.58	33	10.00
	铁 Iron	12	mg	0.7	5.83	2.9	24.17	2.9	24.17
	锌 Zinc	12.5	mg	0.38	3.04	0.85	6.80	0.45	3.60
	硒 Selenium	60	μg	0.49	0.82	0.97	1.62	0.53	0.88
	铜 Copper	0.8	mg	0.05	6.25	0.1	12.50	0.21	26.25
	锰 Manganese	4.5	mg	0.15	3.33	0.66	14.67	0.28	6.22
	碘 Iodine	120	μg	NA	0.00	10.23^[22]	8.53	1.5	1.25
	氯 Chloride	2200	mg	538^[23]	24.45	315^[23]	14.32	NF^[23]	—
	钼 Molybdenum	100	μg	9.57^[24]	9.57	6.61^[24]	6.61	NF^[24]	—
维生素（13种） Vitamin	维生素A原 Vitamin A	800	μg RAE	20	2.50	487	60.88	193	24.13
	维生素B1/硫胺素 Thiamin	1.4	mg	0.04	2.86	0.02	1.43	0.04	2.86
	维生素B2/核黄素 Riboflavin	1.4	mg	0.05	3.57	0.09	6.43	0.14	10.00
	维生素B3/烟酸 Niacin	15	mg NE	0.6	4.00	0.6	4.00	2.2	14.67
	维生素C/抗坏血酸 Ascorbic acid	100	mg	31	31.00	32	32.00	48	48.00
	维生素E Vitamin E	14	mg α-TE	0.76	5.43	1.74	12.43	0.8	5.71
	维生素D Vitamin D	10	μg	0	0.00	0	0.00	0	0.00
	维生素K Vitamin K	80	μg	80.82^[25]	101.03	223.23^[25]	279.04	348.27^[25]	435.34
	维生素B5/泛酸 Pantothenic acid	5	mg	NF	0.00	0.345^[26]	6.90	NF	0.00
	维生素B6 Vitamin B6	1.4	mg	0.194^[27]	13.86	0.008^[26]	0.57	0.149^[27]	10.64
	维生素/B7生物素 Biotin	40	μg	NF	0.00	NF	0.00	NF	0.00
	叶酸 Folate	400	μg DFE	66^[27]	16.50	194^[27]	48.50	62^[27]	15.50
	维生素B12 Vitamin B12	2	μg	0^[27]	0.00	0^[27]	0.00	0^[27]	0.00

表3

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蔬菜种类 Vegetable category	蔬菜名称 Name of vegetable
叶菜类 Leaf vegetable	大白菜、菠菜、香菜、芥菜、油菜、油麦菜、生菜（叶用莴苣）、茴香、荠菜、芹菜、茼蒿 Chinese cabbage, spinach, coriander (cilantro) leaves, mustard, rape, lactuca, leaf lettuce, capsella bursa-pastoris, celery, crowndaisy chrysanthemum
茎菜类 Stem vegetable	芦笋、莴笋 Asparagus, asparagus lettuce
花菜类 Flower vegetable	甘蓝、菜花（花椰菜） Cabbage, broccoli
葱蒜类 Allium species	大葱、大蒜、洋葱、韭菜 Onions (young green), garlic, onion, Chinese chive
茄果类 Solanaceous vegetable	茄子、番茄、辣椒、甜椒 Eggplant, Tomato, hot pepper, peppers(sweet)
瓜菜类 Melon vegetable	黄瓜、西葫芦、苦瓜 Cucumber, cucurbita pepo, balsam-pear
根菜类 Root vegetable	白萝卜、胡萝卜、水萝卜 White carrot, carrot, radish
薯芋类 Tuber vegetable	马铃薯、芋头、姜 Potatoes（russet）, taro, ginger
鲜豆类 Fresh bean vegetables	芸豆、豇豆 Kidney bean, cowpeas (leafy tips)
野生蔬菜类 Wild vegetable	鱼腥草、槐花、香椿、马齿苋 Houttuynia cordata, flos sophorae, toona sinensis, herba portulacae

基于多样度、匹配度和平衡度的常见蔬菜营养价值评价

Evaluation of the Vegetables Nutritive Values Based on ‘Three Degree’ Method

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	单位 Unit	能量物质 Energy material
	单位 Unit	碳水化合物 Carbohydrate	蛋白质 Protein	脂肪 Fat
推荐摄入量（RNI）	g/day	120	65	25
菠菜 Spinach	g/100 g	4.5	2.6	0.3

u_ij a_ij	碳水化合物 Carbohydrate	蛋白质 Protein	脂肪 Fat
碳水化合物 Carbohydrate	—	0.542	0.208
蛋白质 Protein	0.578	—	0.385
脂肪 Fat	0.067	0.115	—

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类别 Category	营养素 Essential nutrient	人均每日推荐摄入量 RNI	单位 Unit	大白菜 Cabbage		菠菜 Spinach		香菜 Coriander leaves
类别 Category	营养素 Essential nutrient	人均每日推荐摄入量 RNI	单位 Unit	含量Content（/100 g）	百分比Percentage（%）	含量Content（/100 g）	百分比Percentage（%）	含量Content（/100 g）	百分比Percentage（%）
必需氨基酸（9种） Essential amino acid	组氨酸 Histidine	600	mg	21	3.50	56	9.33	40	6.67
	异亮氨酸 Isoleucine	1200	mg	37	3.08	100	8.33	82	6.83
	亮氨酸 Leucine	2340	mg	55	2.35	182	7.78	132	5.64
	赖氨酸 Lysine	1800	mg	55	3.06	147	8.17	104	5.78
	甲硫氨酸/蛋氨酸 Methionine	1020	mg	13	1.27	18	1.76	NA	—
	苯丙氨酸 Phenylanaline	1140	mg	49	4.30	108	9.47	66	5.79
	苏氨酸 Threonine	900	mg	41	4.56	114	12.67	85	9.44
	色氨酸 Tryptophan	240	mg	12	5.00	36	15.00	24	10.00
	缬氨酸 Valine	1560	mg	53	3.40	120	7.69	105	6.73
膳食纤维 Dietary Fiber	膳食纤维 Dietary Fiber	25	g	0.8	3.20	1.7	6.80	1.2	4.80
K值				39		39		39
DM值				0.078		0.177		0.192