蔬菜中矿物质含量测定、营养评价及风险评估

摘要

为分析蔬菜中矿物质含量、营养价值及风险指数,于深圳市大型农贸市场采集20种(10种深色、10种浅色)蔬菜,对其中的钙、钾、钠、镁、铁、锌、铜、锰、硒、碘、钼共11种矿物质元素进行测定分析,采用营养质量指数法(index of nutrition quality,INQ)对蔬菜中矿物质含量进行营养评价,同时采用营养素安全摄入上限法(upper levels,UL)对蔬菜中矿物质含量进行风险评估.结果表明,所有蔬菜中的钾、镁INQ值均大于1,深色蔬菜的矿物质营养价值大于浅色蔬菜,其中以红苋菜营养价值最为突出,而茼蒿营养价值最为全面.来自蔬菜的矿物质元素摄入风险均很低,风险指数%UL远小于100 %,表明各年龄段人群从蔬菜中摄入矿物质元素的量是安全的.因此,蔬菜可作为人体获取矿物质元素的丰富的、安全的来源.%In order to analyze the mineral content and nutrition values and risk index of vegetables,20 kinds of vegetables(10 kinds of dark colors and 10 kinds of light colors)were collected from the large farmers'market in Shenzhen. 11 mineral elements(calcium, potassium, sodium, magnesium, iron, zinc, copper, iodine, manganese,selenium,molybdenum)in 20 vegetables were analyzed and evaluated using method of index of nutrition quality(INQ),simultaneously the risk assessment of the mineral content in vegetables was carried out with the method of upper levels. The results showed that the INQ values of potassium and magnesium in all vegetables were greater than 1, the mineral nutrient value of dark vegetables was greater than that of light-colored vegetables. Among them, Hong Xiancai(Amaranthus tricolor)was most nutritious, and Tong Hao (Chrysanthemum coronarium L.)had the most comprehensive nutritional value.The risk of mineral elements from vegetables is low,and the risk index is far less than 100 %,indicating that the amount of mineral elements consumed by people of all ages is safe.Therefore,vegetables can be a rich and safe source of mineral elements for human body.