食品营养价值分析

1、LOGO1Weina TianWeina Tian食品营养食品营养价值分析价值分析LOGO2 protein lipids macronutrients carbohydrate (dietary fiber) nutrients water vitamin micronutrients macroelements minerals 核酸核酸 nucleic acid ? microelements LOGO3含量含量-16%19%.更新：更新： 动态平衡，不断更新，每天约动态平衡，不断更新，每天约3%，肠和骨髓最快。，肠和骨髓最快。Section 1 Protein ( 蛋白质蛋白质 )一、

2、蛋白质一、蛋白质（一）人体中蛋白质：（一）人体中蛋白质：（二）功能：（二）功能： 机体构成成分机体构成成分 构成各种生理活性物质和重要的生理功能构成各种生理活性物质和重要的生理功能 提供热能提供热能 LOGO41. 种类：种类：20种种 (1) 必需必需AA（EAA） (2) 非必需氨基酸非必需氨基酸（NEAA） (3) 半必需氨基酸半必需氨基酸 ( semi-EAA or conditional EAA) 半胱酸（半胱酸（Cysteine）蛋氨酸（蛋氨酸（Methionine） 酪氨酸（酪氨酸（Tyrosine）苯丙氨（苯丙氨（Phenylalanine） 2. 必需氨基酸：必需氨基酸： 人

3、体人体不能合成不能合成或或合成速度不能满足机体需要合成速度不能满足机体需要，必需必需从从 食物中直接获得的食物中直接获得的AA。 Amino acids that the body cannot synthesize in amount sufficient to meet physiological needs and has to obtain them from foods. 二、二、 氨基酸和必需氨基酸和必需AA( essential amino acid ,EAA) LOGO5表表 1-1 人体内的氨基酸人体内的氨基酸*组氨酸为婴儿必需氨基酸，成人需要量组氨酸为婴儿必需氨基酸，成人需

4、要量可能可能较少。较少。 摘自摘自Modern Nutrition in Health and Disease,第第9版版,第第14页页,1999。LOGO61. 氨基酸模式氨基酸模式 (AA Pattern) ： 蛋白质中各种必需氨基酸的构成比例。蛋白质中各种必需氨基酸的构成比例。氨基酸模式氨基酸模式(AA Pattern)和限制氨基酸和限制氨基酸 (limiting AA)LOGO7氨基酸氨基酸人体人体全鸡蛋全鸡蛋牛奶牛奶牛肉牛肉大豆大豆面粉面粉大米大米异亮氨酸异亮氨酸4.0亮氨酸亮氨酸7.0赖氨酸赖氨酸5.54.15

5、.2.3蛋氨酸蛋氨酸+半胱氨酸半胱氨酸2.3苯丙氨酸苯丙氨酸+酪氨酸酪氨酸6.0苏氨酸苏氨酸4.0缬氨酸缬氨酸5.0色氨酸色氨酸1.01.01.01.01.01.01.0表表1-2 几种食物和人体蛋白质氨基酸模式几种食物和人体蛋白质氨基酸模式数据摘自营养与食品卫生学，第数据摘自营养与食品卫生学，第3版，第版，第9页。页。LOGO82.限制氨基酸（限制氨基酸（limiting amino acid）：）： 与人体蛋白质模式比较，食物蛋

6、白质中含量相对与人体蛋白质模式比较，食物蛋白质中含量相对较低的必需较低的必需AA。 The essential amino acid found in the shortest supply relative to the amount needed for protein synthesis in the body.LOGO93.参考蛋白、完全蛋白和蛋白质的互补作用参考蛋白、完全蛋白和蛋白质的互补作用参参 考考 蛋蛋 白白用于测定食物蛋白质质量的标准蛋白。用于测定食物蛋白质质量的标准蛋白。 Reference Protein: A standard against which to meas

7、ure the quality of other proteins.完完 全全 蛋蛋 白白必需氨基酸模式与人体蛋白质相对一致，能满足机体蛋白质合成必需氨基酸模式与人体蛋白质相对一致，能满足机体蛋白质合成需要的食物蛋白质。需要的食物蛋白质。 Complete Protein: A dietary protein containing all the essential amino acids in relatively the same amounts that human being required. (including animal protein and soy protein ) I

8、ncomplete protein蛋蛋 白白 质质 互互 补补 将两种或两种以上的食物蛋白质混合事用，使不同食物中必需氨将两种或两种以上的食物蛋白质混合事用，使不同食物中必需氨基酸以多补少，从而提高膳食蛋白质的营养价值。基酸以多补少，从而提高膳食蛋白质的营养价值。 Complementary Protein: Two or more proteins whose amino acids assortments complement each other in such a way that the essential amino acids missing from one are suppl

9、ied by the other.LOGO10几种食物混合后蛋白质的生物价几种食物混合后蛋白质的生物价 食物食物BV混混 合合 比比 例例小米小米-6737-31大米大米57324046大豆大豆6416208豌豆豌豆4815-玉米玉米60-40-牛肉（干）牛肉（干）76-15混合后生物价混合后生物价-747389LOGO11三、蛋白质的消化、吸收和代谢三、蛋白质的消化、吸收和代谢 （一）消化和吸收（一）消化和吸收 （digestion and absorption） LOGO121.代谢代谢图图1-1 蛋白质代谢及氮平衡蛋白质代谢及氮平衡摄入蛋白质摄入蛋白质90克克 消消 化化 道道(30%)

10、肌肉肌肉(50%)器官器官体液体液其它其它机体蛋白质机体蛋白质氨基酸池氨基酸池粪便粪便10g(1.6gN)尿尿75g(12gN)其它其它5g(0.8gN)(20%)肠道内源性肠道内源性蛋白质蛋白质70g消化、吸收消化、吸收蛋白质蛋白质150g代谢与氮平衡代谢与氮平衡(metabolism and nitrogen balanceLOGO13氮平衡（氮平衡（Nitrogen balance）(1)必要的氮损失（必要的氮损失（obligatory nitrogen losses） (2) 氮平衡：氮平衡： BI（UFS）Positive nitrogen balanceN in N outN in

11、 = N outNitrogen equillibriumNegative nitrogen balanceN in N outLOGO14食物蛋白质营养学评价食物蛋白质营养学评价 (1)真消化率（真消化率（true -）(一一)蛋白质含量蛋白质含量 (content）(2)表观消化率（表观消化率（apparent -）(二二)蛋白质消化率蛋白质消化率(digestibility)100%N FoodN) MetabolicN (FecalN FoodTD%100N FoodN FecalN FoodADLOGO15蛋白质利用率（蛋白质利用率（utilization）1.Biological

12、value, BV:生物价生物价N) MetabolicN (FecalN FoodN) endogenousN (Urinary N) MetabolicN (FecalN FoodBV100N absorbedretained N The amount of protein nitrogen that is retained for growth and maintenance,expressed as a percentage of the protein nitrogen that has been digested and absorbed. To determine the act

13、ual value of an absorbed protein as it is used by the body. LOGO16Net Protein Utilization,NPU蛋白质净利用率蛋白质净利用率 The amount of protein nitrogen that is retained from a given amount of protein nitrogen eaten. To determine the amino acid composition and digestibility of a test protein.N FoodN) EndogenousN(

14、Urinary N) MetabolicN (FecalN FoodNPU%100N foodretain NTDBVLOGO17Protein Efficiency Ratio, PER: 蛋白质功效比值蛋白质功效比值 A measure of protein quality assessed bydetermining how well a given protein supportsweight gain in growing rats. Used to establish the protein quality for infantformulas and baby foods.Int

15、ake(g) ProteinGain(g)Weight PERLOGO18Amino Acid Score,AAS氨基酸评分氨基酸评分 100protein referrence in theEAA ofcontent protein test in theEAA theofContent AAS The lowest score is the score of limiting AA which is the AAS of the protein. A method of evaluating protein quality by comparing a test proteins amin

16、o acid pattern with that of a reference protein; sometimes called chemical scoring. LOGO19表表1-4 几种食物和不同人群需要的氨基酸评分模式几种食物和不同人群需要的氨基酸评分模式氨基酸氨基酸人群（人群（mg/g 蛋白质）蛋白质）1岁以下岁以下 25岁岁 1012岁岁 成人成人食物食物(mg/g蛋白质蛋白质)鸡蛋鸡蛋 牛奶牛奶 牛肉牛肉组氨酸组氨酸26191916222734异亮氨酸异亮氨酸46282813544748亮氨酸亮氨酸93664419869581赖氨酸赖氨酸66584416707889蛋氨酸蛋氨

17、酸+半胱氨酸半胱氨酸42252217573340苯丙氨酸苯丙氨酸+酪氨酸酪氨酸726322199310280苏氨酸苏氨酸4334289474446缬氨酸缬氨酸55352513666450色氨酸色氨酸171195171412总计总计460339241127512504479摘自摘自WTO Technical Report Series 724,第第12页页,1985年。年。LOGO20表表1-5 常见几种食物蛋白质质常见几种食物蛋白质质量量食物食物BVUPN(%)PERAAS全鸡蛋全鸡蛋94843.921.06全牛奶全牛奶87823.090.98鱼鱼83814.551.00牛肉牛肉74732.3

18、01.00大豆大豆73662.320.63精制面粉精制面粉52510.600.34大米大米63632.160.59土豆土豆67600.48摘自摘自“营养与食品卫生学营养与食品卫生学”，第，第3版，第版，第11页。页。LOGO21Protein Digestibility corrected AAS, PDCAAS:（经消化率校正的氨基酸评分）（经消化率校正的氨基酸评分） A measure of protein quality assessed by comparing the amino acid score of a food proteinWith the amino acid requ

19、irements of preschool-ageChildren and then correcting for the truedigestibility of the protein; Recommended by the FAO/WHO and used to establish protein quality of foods for daily value percentage on food labels. LOGO22表表1-6 几种食物蛋白质的几种食物蛋白质的PDCAAS摘自摘自Understanding Nutrition, 第第7版，第版，第215页，页，1996年。年。

20、LOGO23 Kwishiorkor(浮肿型浮肿型): A Ghanaian word meaning “the evil spirit that infects the first child when the second child is born”. The second child suddenly switched from nutrient dense, protein-rich breast milk to a starchy, protein-poor cereal, soon begins to sicken and die.Marasmus（消瘦型）（消瘦型）: A se

21、vere deprivation of food over a long time (chronic PEM) and therefore is caused by an inadequate energy and protein intake ( and by inadequate essential fatty acids,vitamins, and minerals as well).蛋白质营养不良（蛋白质营养不良（protein-energy malnutritio）LOGO24蛋白质营养不良蛋白质营养不良v KwashiorkorMarasmusLOGO25Marasmus Kwas

22、hiorkor Infancy(less than 2 yr) older infants (1-3 yr) Develops slowly;chronic PEM rapid onset; acute PEM Severe weight loss some weight loss Severe muscle wasting, with fatSome muscle wasting,with retention of some body fatGrowth:60% weight-for-age growth:60%-80% weight-for-age LOGO26No detectable

23、edema edemaNo fatty liver enlarged fatty liver Anxiety焦急, apathy淡漠 apathy, misery痛苦, irritability易怒, sadness Good appetite possible loss of appetite Hair is sparse,thin and dry; Easily pulled out hair is dry and brittle; easily pull out; changes color; becomes straight Skin is dry, thin, and easily

24、wrinkles skin develops lesionLOGO27 高蛋白质膳食过多的危害高蛋白质膳食过多的危害（problems of excess protein） Adult Bone Loss (Osteoporosis骨质疏松骨质疏松): Calcium excretion rises as protein intake increases. Recommen-dation of calcium-to-protein is more than 20(mg) to 1(g). Cancer: population studies suggest a correlation betw

25、een high intakes of animal protein and some type cancer ( cancer of colon, breast,kidneys, pancreas, and prostate) Gain Weight: Protein-rich foods are often fat-rich foods. Others. Heart Disease: Foods rich in animal protein tend tobe rich in saturated fats and cholesterol; homocystei（高半胱氨酸）may be a

26、n independent risk factor for heart disease.LOGO28RNI: 1) 数量数量 2）质量）质量 (优质蛋白质优质蛋白质)Assessment of protein nutrition in human body (1) Serum albumin: 35-50g/L (2) Serum transferritin: 2.2-4g/L (3) Retinol-binding protein: 26-76mg/L (4) Thyroxine-binding-albumin:280-350mg/L3. Food Source: animal and pl

27、ant foods. Milk and Soy been 蛋白质供给量和食物来源蛋白质供给量和食物来源（DRIs and Food source）LOGO29中国居民膳食蛋白质的推荐摄入量中国居民膳食蛋白质的推荐摄入量: RNI与与RDAAge (year)RNI（2000）RDA（1988）manwomanmanwoman01.53.0g/kg.bw.2.04.0g/kg.bw.0.51353535352404040403454545454505050455555555506555555557606060608656565609656565651070657065LOGO30RNI与与RDA

28、：续表：续表LOGO31Section 2 Lipids ( 脂类脂类 ) 固醇类固醇类,sterols： 脂类脂类甘油三脂甘油三脂,triglycerides：磷脂磷脂, phospholipids一、脂类的分类一、脂类的分类 ClassificationLOGO32一、脂类的功能一、脂类的功能 (function) Structure：1 glycerol 3 fatty acids Function （一）（一） triglycerides, 甘油三脂甘油三脂(TG)LOGO33(3). risk of high-fat diet Heart disease: Food saturate

29、d fat (especially 12, 14, 16 carbons) raises blood cholesterol dramatically, which causes heart attack or stroke. Obesity : High-fat diet tend to store body fat efficiently. (3) Cancer: Prostate cancer is a strong association with fat; Breast cancer is a little or no association with diet fat. (4) R

30、isk from trans-fatty acids: They raise LDL and lower HDL.LOGO34(二二) fatty acids , 脂肪酸脂肪酸 (FA) v chain length: long-chain (1014 carbons or more) medium-chain (6 or 8 -) short-chain ( 24 or 26) v Saturation: saturated FA (SFA) monounsaturated FA (MUFA) polyunsaturated FA (PUFA) v position of double bo

31、nd: “n” or “” “n-3”: the initial double bond situated between the third and 4th carbon atoms from the methyl end. “n-6”: the initial double bond is between the 6 and 7 v isomeric forms 异构体异构体: cis 顺式顺式 ； trans 反式反式(1) ClassificationLOGO35(2). Essential fatty acid, 必需脂肪酸必需脂肪酸 (EFA) Definition:Classif

32、ication: (1) linoleic acid (亚油酸). C 18:2, n-6 (2)- linolenic acid（ 亚麻酸）. C 18:3, n-3 Fatty acids needed by the body , but not made by it to meet physiological needs.LOGO36Synthesize of MUFA in body linoleic acid (C18:2,n-6) -linolenic acid (C18:3,n-3) 6去饱和酶去饱和酶 -linolenic acid (C18:3,n-6) 十八碳四烯酸十八碳四

33、烯酸 (C18:4,n-3) bi-homotype -linolenic 二十碳四烯酸二十碳四烯酸 (C20:4,n-3) acid (C18:3,n-6) 5去饱和酶去饱和酶 arachidic acid (AA) timnodonic acid (EPA) (C20:4,n-6) (C20:5,n-3) 二十二碳四烯酸二十二碳四烯酸 (C22:4,n-6) clupanodonic acid (C22:5,n-3) 4去饱和酶去饱和酶 二十二碳五烯酸二十二碳五烯酸 (C22:5,n-6) docosahexenoic acid (DHA) (C22:5,n-3)碳链延长酶碳链延长酶碳链延

34、长酶碳链延长酶LOGO371. Structure： It consist of a glycerol backbone with one or two attached fatty acids, plus a different structure that includes a phosphate group attached to the other hydroxyl group(s).The most important member is lecithins（卵磷脂）（卵磷脂）. (三三) 磷脂磷脂 (phospholipid)LOGO38(四四) 固醇固醇 (Sterols) 1.

35、 Structure: A same multiple ring with different side groups attached. Cholesterol is the most important. LOGO39 2. Function: Essential to the structure and function of cells, especially the cell membrane (about 90% of total body cholesterol ). Cholesterol is the original material for synthesis of ma

36、ny vitally important body compounds such as bile, sex hormones, adrenal hormone, and vitamin D.3. Harmful effects: It forms deposits (沉积物沉积物) in the artery walls which lead to atherosclerosis (动脉粥样硬化动脉粥样硬化)- a disease that causes heart attacks and strokes. LOGO40 HDL made in the liver carry choleste

37、rols and phospholipids from the cells back to the liver. They lose triglycerides and gather cholesterol fromOther lipoproteins circulating through the bloodstreamAnd become LDLLOGO41Metabolism of cholesterolLOGO42三、三、 Food source and RDA 脂类的食物来源及供给量脂类的食物来源及供给量 v Food source:1). Animal fat: plenty of

38、 SFA 2). Vegetable oil: plenty of MUFA LOGO43 Linoleic Acid (n-6) leafy vegetables, seeds, nuts, grains, vegetable oil(corn,safflower 红花红花, soybean, cottonseed, sesame芝麻芝麻, sunflower) Arachidonic Acid (n-6) meats, can be synthesized from linoleic acid linolenic acid（n-3） fats and oil ( soybean, waln

39、ut胡桃胡桃, wheat germ) EPA and DHA (n-3) Human milk, shellfish and fish (mackerel 鲐鱼鲐鱼, tuna 金枪金枪鱼鱼, salmon大麻哈鱼大麻哈鱼, sturgeon鲟鱼鲟鱼, herring鲱鱼鲱鱼, trout鳟鱼鳟鱼, sardines沙丁鱼沙丁鱼), can be made from linolenic acid. LOGO44LOGO452. DRIs: basic principle v percentage of total dietary energy ：20%-30% v SFA / total d

40、ietary energy 10%v n-6 / total dietary energy 3%, v n-6 n-34 1 v Cholesterol 60(13.5 W)+487(10.5 W)+596注:W为体重(kg)。摘自Technical Report Series724,Geneva,WHO,1985。LOGO74表1-12 人体24小时静息代谢参值(Kcal)摘自Nutrition Science and Application,第二版，第190页,1997。LOGO754. The factors affecting BMR (1) Body surface area: (o

41、r lean mass fatty tissue)(2) Gender: male female (3) Age: 2% of decline per 10 years after age 30 5% of decline per 10 years after age 60 (4) Nutrition state: Low energy intake decreases BMR about 10%-20% (5) Physiological status: Pregnancy increases BMR (6) Body temperature: Fever increases BMR (7)

42、 High or low air temperature, hormone system activity, nerve and eating too much increase BMR (Adaptive Thermogenesis , 适应性生热作用) (8) Caffeine and tobacco increase BMR LOGO76(二二) Physical Activity The energy needed during physical activity depends on body lean mass, intensity (强度) and time of activit

43、y. The energy is about 15%-30% of total energy use in sedentary(久坐的) people. LOGO77(三) Specific dynamic action (or Thermic Effect of Food, TEF)食物特殊动力作用或食物热效应 1. Definition The amount of extra energy used by body during digestion, absorption, metabolism, and storage of energy-yielding nutrients. 2. Energ