摘要
对近年来国内外有关有机食品质量安全及营养品质的研究进行综述,初步得出如下结论:从安全角度说,绝大多数有机食品不含有任何化学农药残留;有机蔬菜中硝酸盐含量比常规蔬菜含量少;有机谷物中真菌毒素含量与常规谷物无显著差异。从营养角度来说,有机植物产品中含有更多的干物质、矿物质(如铁、镁)和抗氧化物质(如多酚类物质和水杨酸等);有机动物产品中含有更多的多不饱和脂肪酸。而关于有机食品中是否含有更多碳水化合物、蛋白质和维生素含量的有关数据不足。
This paper reviewed researeh progress of quality and safety and nutrition of organic food. Results showed that most organic food did not contain pesticide residues, organic vegetables contained less nitrates, and organic cereals contained similar levels of mycotoxins as conventional ones. Organic plant products contained more dry matter and minerals （ Fe, Mg） and contained more anti-oxidant micronu- trients such as phenols and salicylic acid. Organic animal products contained more polyunsaturated fattyacids, but data on carbohydrate pro- tein and vitamin levels were insuciently documented.
出处
《中国食物与营养》
2013年第10期9-12,共4页
Food and Nutrition in China
关键词
有机食品
质量安全
营养
研究进展
organic food
quality and safety
nutrition
research progress
