用损益指数综合评价食物营养保健功效及安全性

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 263-268.

用损益指数综合评价食物营养保健功效及安全性

白佳利，沈秀，王浩，王德芝，王晓光，唐卫生，周则卫*

北京协和医学院中国医学科学院放射医学研究所

收稿日期:2011-07-21 修回日期:2012-07-30 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 周则卫 E-mail:zhouzewei666@yahoo.com

Comprehensive Evaluation of Nutrition and Health Functions and Safety of Soybean by Benefit-Damage Index

Received:2011-07-21 Revised:2012-07-30 Online:2012-09-15 Published:2012-11-09

摘要/Abstract

摘要： 目的：通过玉米低营养饲料建立动物模型系统，提出损益指数(BDI)的概念，并进行累积积分(GS)，建立食品功效安全的BDI-GS新评价体系。方法：本体系以处于生长期正常ICR小鼠为研究对象，综合评价食物的营养、保健功效及安全性。以单纯普通玉米饲料喂食小鼠作空白对照组，大豆制成玉米掺和饲料为阳性受试物实验组，通过动物整体实验，取小鼠体质量、9项脏器组织质量、系数及其BDI和GS等指标，并进行血清生化指标分析测试，考察BDI-GS评价体系在食物营养、保健功效及安全性综合评价方面的合理性、科学性和可行性。结果：体质量变化趋势及体质量、脏器质量BDI大小，可初步判定大豆有一定的营养功效；脏器系数BDI和BDI累积积分说明大豆有保健功效，尤其是胸腺系数BDI，随着剂量的增加有增加趋势，且有显著性统计学差异(P＜0.01)。结论：通过本研究建立一种直观、全面、简单、经济的综合评价不同类别食物及饮品功效安全的新评价体系和方法。

关键词: 损益指数, 大豆, 营养, 保健, 功效安全, 评价体系

Abstract: Objective: In the present study, a novel BDI-GS evaluation system for the functions and safety of foods was established through accumulated general scores (GS) as well as benefit-damage index (BDI) from an animal model by feeding low-nutrient corn. Methods: Mice at the normal growth stage were used as test subjects to evaluate the comprehensive nutrition and health-promoting functions as well as safety of foods. Control mice were fed simply on common maize, and trial mice were fed on maize supplemented with soybean. Body weight, 9 viscera weights and indices, BDI, GS and serum biochemical parameters in mice were determined to analyze the rationality, scientificity and feasibility of BDI-GS evaluation system in nutrition and health-promoting functions as well as safety of foods. Results: Changes in body weight, viscera weight and BDI in mice could reflect the nutritional benefits of soybean. BDI and BDI accumulation index indicated health-promoting functions, especially thymus index BDI revealed an increase in a dose-independent manner and a significant difference (P ＜ 0.01). Conclusion: An intuitive, overall, easy, economical comprehensive evaluation system for the functions and safety of various foods and drinks has been established.

Key words: benefit-damage index, soybean, nutrition, health-promoting function, functions and safety, evaluation system

中图分类号:

R151.2

白佳利，沈秀，王浩，王德芝，王晓光，唐卫生，周则卫*. 用损益指数综合评价食物营养保健功效及安全性[J]. 食品科学, 2012, 33(17): 263-268.

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