食品营养价值分析精选PPT.ppt

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1、食品营养价值分析食品营养价值分析食品营养价值分析食品营养价值分析第1页，此课件共85页哦 protein lipids macronutrients carbohydrate (dietary fiber)nutrients water vitamin micronutrients macroelements minerals 核酸核酸 nucleic acid?microelements 第2页，此课件共85页哦含量含量-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、蛋

2、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 第3页，此课件共85页哦1.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：人体人体不能合成不

3、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 第4页，此课件共85页哦氨基酸氨基酸英文英文氨基酸氨基酸英文英文必需氨基酸必需氨基酸非必需氨基酸非必需氨基酸异亮氨酸异亮氨酸Isoleucine(Ile)丙氨酸丙氨酸Alanine(Ala)亮氨酸亮氨酸Leucine(Leu)精氨酸精氨酸Argi

4、nine(Arg)赖氨酸赖氨酸Lysine(Lys)天门冬氨酸天门冬氨酸Aspartic acid(ASP)蛋氨酸蛋氨酸Methionine(Met)谷氨酸谷氨酸Asparagine(Asn)苯丙氨酸苯丙氨酸Phenylalanine(Phe)谷氨酰胺谷氨酰胺Glutamic acid(Glu)苏氨酸苏氨酸Threonine(Thr)甘氨酸甘氨酸Glycine(Gly)色氨酸色氨酸Tryptophan(Trp)脯氨酸脯氨酸Proline(Pro)缬氨酸缬氨酸Valine(Val)丝氨酸丝氨酸Serine(Ser)组氨酸组氨酸*Histidine(His)天冬酰胺天冬酰胺Asparagine(A

5、SN)条件必需氨基酸条件必需氨基酸半胱氨酸半胱氨酸Cysteine(Cys)酪氨酸酪氨酸Tyrosine(Tyr)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。第5页，此课件共85页哦1.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 A

6、A)第6页，此课件共85页哦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4.03.23.44.44.33.84.0亮氨酸亮氨酸7.05.16.86.85.76.46.3赖氨酸赖氨酸5.54.15.67.24.91.82.3蛋氨酸蛋氨酸+半胱氨酸半胱氨酸3.53.42.43.21.22.82.3苯丙氨酸苯丙氨酸+酪氨酸酪氨酸6.05.57.36.23.27.23.8苏氨酸苏氨酸4.02.83.13.62.82.52.9缬氨酸缬氨酸5.03.94.64.63.23.84.8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

7、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。第7页，此课件共85页哦2.限制氨基酸（限制氨基酸（limiting amino acid）：）：与与人人体体蛋蛋白白质质模模式式比比较较，食食物物蛋蛋白白质质中中含含量量相相对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 第8页，此课件共85页哦3.参考蛋白、完全蛋

8、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 measure 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需要的食物蛋白质。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。Complete Protein:A dietary protein containing all the esse

9、ntial amino acids in relatively the same amounts that human being required.(including animal protein and soy protein)Incomplete 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基酸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。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 a

10、mino acids assortments complement each other in such a way that the essential amino acids missing from one are supplied by the 第9页，此课件共85页哦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-第10页，此课件共85页哦三、蛋白质的消化、吸收和代谢三、蛋白质的

11、消化、吸收和代谢（一）消化和吸收（一）消化和吸收 （digestion and absorption）第11页，此课件共85页哦1.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%)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、吸收蛋白质蛋白质第12页，此课件共85页哦氮平衡（氮平衡（Nitrogen balance）(1)必要的氮损失（必要的氮损失（obliga

12、tory nitrogen losses）(2)氮平衡：氮平衡：BI（UFS）Positive nitrogen balanceN in N outN in =N outNitrogen equillibriumNegative nitrogen balanceN in N 第13页，此课件共85页哦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)第14页，此课件共85页哦蛋白质利用率（蛋白质利用率（util

13、ization）1.Biological value,BV:生物价生物价 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 actual value of an absorbed protein as it is used by the 第15页，此课件共85页哦Net Protein Uti

14、lization,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 第16页，此课件共85页哦Protein Efficiency Ratio,PER:蛋白质功效比值蛋白质功效比值 A measure of protein quality assessed bydetermining ho

15、w well a given protein supportsweight gain in growing rats.Used to establish the protein quality for infantformulas and baby 第17页，此课件共85页哦Amino Acid Score,AAS氨基酸评分氨基酸评分 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

16、test proteins amino acid pattern with that of a reference protein;sometimes called chemical 第18页，此课件共85页哦表表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6658

17、4416707889蛋氨酸蛋氨酸+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。第19页，此课件共85页哦表表1-5 常见几种食物蛋白质质量常见几种食物蛋白质质量食物食物BVUPN(%)PERAAS全鸡蛋全鸡蛋94843.921.06全牛奶全牛奶87823.090.98鱼鱼8

18、3814.551.00牛肉牛肉74732.301.00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。第20页，此课件共85页哦Protein 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 prot

19、einWith the amino acid requirements 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 第21页，此课件共85页哦表表1-6 几种食物蛋白质的几种食物蛋白质的PDCAAS食物蛋白食物蛋白PDCAAS食物蛋白食物蛋白PDCAAS

20、酪蛋白酪蛋白1.00斑豆斑豆0.63鸡蛋鸡蛋1.00燕麦粉燕麦粉0.57大豆分离蛋白大豆分离蛋白0.99花生粉花生粉0.52牛肉牛肉0.92小扁豆小扁豆0.52豌豆粉豌豆粉0.69全麦全麦0.40菜豆菜豆0.68摘自摘自Understanding Nutrition,第第7版，第版，第215页，页，1996年。年。第22页，此课件共85页哦 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 seco

21、nd 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 severe deprivation of food over a long time(chronic PEM)and therefore is caused by an inadequate energy and protein intake(and by inadequate ess

22、ential fatty acids,vitamins,and minerals as well)第23页，此课件共85页哦蛋白质营养不良蛋白质营养不良vKwashiorkorM第24页，此课件共85页哦Marasmus Kwashiorkor 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 wasti

23、ng,with retention of some body fatGrowth:60%weight-for-age growth:60%-80%weight-for-age 第25页，此课件共85页哦No detectable 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 pulle

24、d out hair is dry and brittle;easily pull out;changes color;becomes straight Skin is dry,thin,and easily wrinkles skin develops 第26页，此课件共85页哦 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

25、 calcium-to-protein is more than 20(mg)to 1(g).Cancer:population studies suggest a correlation between 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 a

26、nimal protein tend tobe rich in saturated fats and cholesterol;homocystei（高半胱氨酸）may be an independent risk factor for heart 第27页，此课件共85页哦1.RNI:1)数量数量 2）质量）质量(优质蛋白质优质蛋白质)1.Assessment of protein nutrition in human body (1)Serum albumin:35-50g/L (2)Serum transferritin:2.2-4g/L (3)Retinol-binding protei

27、n:26-76mg/L (4)Thyroxine-binding-albumin:280-350mg/L3.Food Source:animal and plant 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）第28页，此课件共85页哦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/第29页，此课件共85页哦RNI与与RDA：续表：续表Age(

28、year)RNI（2000）RDA（1988）manwomanmanwoman11757570807080148580809080轻轻7565807018中中80709080重重908010090孕孕期期早早+5中中+15+15晚晚+20+25乳乳 母母+20+第30页，此课件共85页哦Section 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 C第31页，此课件共85页哦一、脂类的功能一、脂类的功能(function)Structure：1 glycerol

29、 3 fatty acids Function（一）（一）triglycerides,甘油三脂甘油三脂(TG)第32页，此课件共85页哦(3).risk of high-fat diet(1)Heart disease:Food saturated fat(especially 12,14,16 carbons)raises blood cholesterol dramatically,which causes heart attack or stroke.(2)Obesity:High-fat diet tend to store body fat efficiently.(3)Cancer

30、:Prostate cancer is a strong association with fat;Breast cancer is a little or no association with diet fat.(4)Risk from trans-fatty acids:They raise LDL and lower HDL第33页，此课件共85页哦(二二)fatty acids,脂肪酸脂肪酸(FA)vchain length:long-chain(1014 carbons or more)medium-chain(6 or 8-)short-chain(24 or 26)vSatur

31、ation:saturated FA(SFA)monounsaturated FA(MUFA)polyunsaturated FA(PUFA)vposition of double bond:“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 visomeric forms 异构体异构体:cis 顺式顺式；trans 反式反式(1)C

32、第34页，此课件共85页哦(2).Essential fatty acid,必需脂肪酸必需脂肪酸(EFA)Definition:Classification:(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 第35页，此课件共85页哦Synthesize of MUFA in body linoleic acid(C18:2,n-6)-linolenic acid(C1

33、8:3,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

34、acid(DHA)(C22:5,n-3)碳链延长酶碳链延长酶碳链延长酶碳链延长酶第36页，此课件共85页哦1.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（卵磷脂）磷脂）第37页，此课件共85页哦(四四)

35、固醇固醇(Sterols)1.Structure:A same multiple ring with different side groups attached.Cholesterol is the most 第38页，此课件共85页哦 2.Function:(1)Essential to the structure and function of cells,especially the cell membrane(about 90%of total body cholesterol).(2)Cholesterol is the original material for synthesi

36、s of many 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 第39页，此课件共85页哦 HDL made in the liver carry cholesterols

37、 and phospholipids from the cells back to the liver.They lose triglycerides and gather cholesterol fromOther lipoproteins circulating through the bloodstreamAnd become LDL第40页，此课件共85页哦Metabolism of 第41页，此课件共85页哦三、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 1.Food source:1).Animal fat:plenty of SFA

38、2).Vegetable oil:plenty of MUFA 第42页，此课件共85页哦 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,walnut胡桃胡桃,wheat germ)

39、EPA and DHA(n-3)Human milk,shellfish and fish(mackerel 鲐鱼鲐鱼,tuna 金枪鱼金枪鱼,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沙沙丁鱼丁鱼),can be made from linolenic 第43页，此课件共85页哦第44页，此课件共85页哦2.DRIs:basic principle vpercentage of total dietary energy：20%-30%vSFA/total dietary energy 10%vn-6/total die

40、tary energy 3%,vn-6 n-34 1 vCholesterol 300mg/d3.Substitute of fat 蔗糖聚酯蔗糖聚酯 sucrose polyester,Olestra 燕麦素燕麦素 Ostrim 第45页，此课件共85页哦AIs of dietary fat(percentage of total dietary energy)注注1 1：SFASFA为饱和脂肪酸；为饱和脂肪酸；MUFAMUFA为单不饱和脂肪酸；为单不饱和脂肪酸；PUFAPUFA为多不饱和脂肪酸为多不饱和脂肪酸注注2 2：n-6/n-3n-6/n-3表示表示n-6n-6系列不饱和脂肪酸与系列

41、不饱和脂肪酸与n-3n-3系列不饱和脂肪酸的比例系列不饱和脂肪酸的比例AgeyearFat%SFA%MUFA%PUFA%n-6/n-3Cholesterolmg045 50410.5354041230354617253046114253010810461182030101010461 30060203068108104160(13.5 W)+487(10.5 W)+596注:W为体重(kg)。摘自Technical Report Series724,Geneva,WHO,1985。第73页，此课件共85页哦表1-12 人体24小时静息代谢参值(Kcal)年龄(y)40 50 57 64 70

42、77 84 91 100体重（kg）男性101813511526164817711876199821212243240118301291144415511658175018571964207122093060134314591540162116911772185319352039 60102711621256135114231526162117161837女性10181234135614411527160016851771185619661830108412311334143715251628173118331966306011771264132513861438149915601621169

43、960101611211195126813311404147815521646摘自Nutrition Science and Application,第二版，第190页,1997。第74页，此课件共85页哦4.The factors affecting BMR(1)Body surface area:(or 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 stat

44、e:Low energy intake decreases BMR about 10%-20%(5)Physiological status:Pregnancy increases BMR(6)Body temperature:Fever increases BMR(7)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 第75页，

45、此课件共85页哦(二二)Physical Activity The energy needed during physical activity depends on body lean mass,intensity (强度)and time of activity.The energy is about 15%-30%of total energy use in sedentary(久坐的)第76页，此课件共85页哦(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

46、amount of extra energy used by body during digestion,absorption,metabolism,and storage of energy-yielding nutrients.2.Energy expenditure 5%-6%of total calorie produced by carbohydrates carbohydrateslipids 4%-5%of that protein 30%of that mixed food 10%0f total energy consumed（消耗）第77页，此课件共85页哦(一)calcu

47、lation 三、热能需要量的确定三、热能需要量的确定 Estimating energy requirements 1.calculating the total energy expenditure basal metabolism physical activities specific dynamic action 2.Nutritional survey(or Dietary survey)第78页，此课件共85页哦四、热能推荐摄入量 Energy RNI 中国居民膳食能量推荐摄入量(RNIs)年龄/岁RNI/(MJ/d)男 女RNI/(kcal/d)男 女婴儿0 0.4MJ/(kg

48、.d)95kcal/(kg.d)0.5 0.4MJ/(kg.d)95kcal/(kg.d)第79页，此课件共85页哦 年龄/岁 RNI/(MJ/d)男 女 RNI/(Kcal/d)男 女儿童14.604.401100105025.024.811200115035.645.431350130046.065.831450140056.706.271600150067.106.671700160077.537.101800170087.947.531900180098.367.9420001900108.808.36210020001110.049.20240022001412.009.622900

49、2400（续表）中国居民膳食能量推荐摄入量(RNIs)第80页，此课件共85页哦（续表）中国居民膳食能量推荐摄入量(RNIs)年龄/岁 RNI/(MJ/d)男 女 RNI/(Kcal/d)男 女成年 18 轻体力活动10.038.8024002100 中体力活动11.299.6227002300 重体力活动13.3811.3032002700 孕妇 46个月+0.84+200 79个月+0.84+200 乳母+2.09+500注：AI,非乳母喂养应增加20%。第81页，此课件共85页哦（续表）中国居民膳食能量推荐摄入量(RNIs)年龄/岁 RNI/(MJ/d)男 女 RNI/(Kcal/d)男

50、 女 50 轻体力活动9.628.0023001900 中体力活动10.878.3626002000 重体力活动13.009.2031002200 60 轻体力活动7.947.5319001800 中体力活动9.208.3622002000 70 轻体力活动7.947.1019001700 中体力活动8.808.0021001900 第82页，此课件共85页哦五、Health and energy intake(一一)the risk of excessive energy obesity(肥胖):diabetes（糖尿病）,hypertension（高血压）,cardiovascular d