基于包装正面(FOP)标签方案的生鲜鸡蛋营养价值评价

Nutritional value evaluation of fresh eggs based on front of package(FOP)labeling scheme

为推动我国生鲜鸡蛋包装正面(FOP)标签方案落地实施,笔者借鉴国外经验,基于《中国食物成分表》(标准版第6版第2册)和《食品安全国家标准预包装食品营养标签通则》数据,比较5种生鲜鸡蛋[普通白皮鸡蛋、土鸡蛋、普通红皮鸡蛋、藏鸡蛋、乌鸡蛋(绿皮)]的可食部分能量与主要营养成分含量,采用富含营养素食物(NRF)9.3模型评价5种生鲜鸡蛋的营养价值,并采用评分法对5种生鲜鸡蛋进行营养评分,用于FOP标签设计,探索合适的FOP标签方案。结果表明:5种生鲜鸡蛋的可食部分能量均在120~150 kcal(每100 g鸡蛋,1 kcal=4.186 kJ)之间,相差不大;土鸡蛋的胆固醇含量高达1 177.4 mg(每100 g鸡蛋),是普通鸡蛋的2倍;5种生鲜鸡蛋的饱和脂肪酸含量均不足10 g(每100 g鸡蛋),钠含量均不高,均属于低钠食品,蛋白质含量均高于10 g(每100 g鸡蛋);5种生鲜鸡蛋的维生素A含量均在200μg(每100 g鸡蛋)以上,其中普通白皮鸡蛋是富含维生素A的鸡蛋[维生素A含量≥240μg(每100 g鸡蛋)]。5种鸡蛋的NR9_(100 kcal)值相差较小,且均小于1;土鸡蛋的LIM3_(100 kcal)值是其他鸡蛋的2倍左右;5种鸡蛋的NRF9.3_(100 kcal)值均小于0,即100 kcal鸡蛋的鼓励性营养素含量低于限制性营养素含量。5种生鲜鸡蛋的营养评分存在差距,其中乌鸡蛋(绿皮)获得最高评分(32),其次是普通白皮鸡蛋、藏鸡蛋、普通红皮鸡蛋,而土鸡蛋的评分最低(10)。说明在5种生鲜鸡蛋中,乌鸡蛋(绿皮)的整体营养价值最高,土鸡蛋的整体营养价值最低;5种生鲜鸡蛋适合采用评分方式的FOP标签方案来展示其营养价值。

In order to promote the implementation of fresh egg packaging front(FOP) labeling scheme in China, learning from foreign experience, based on the data of Food Composition Table in China(standard edition 6 th edition volume 2) and General Rules for Nutrition Labeling of National Standard Pre-Packaged Food, the author compared the energy and main nutrient content of edible parts of five kinds of raw and fresh eggs(ordinary white eggs, native eggs, ordinary red eggs, Tibetan eggs, black eggs [green]). Nutrient-rich food(NRF) 9.3 model was adopted to evaluate five kinds of nutritional value of fresh eggs. The nutritional scores of five kinds of fresh eggs were used to design FOP labels and explore suitable FOP label schemes. The results showed that the energy of five kinds of fresh eggs ranged from 120 to 150 kcal(per 100 g egg 1 kcal=4.186 kJ), with little difference. The cholesterol content of native eggs was as high as 1 177.4 mg(per 100 g egg), which was twice that of ordinary eggs. The saturated fatty acid content of five kinds of fresh eggs was less than 10 g(per 100 g egg);the sodium content was not high, all of which belonged to low sodium food, and the protein content was higher than 10 g(per 100 g egg). The vitamin A content of the five kinds of fresh eggs was above 200 μg(per 100 g egg), among which, the ordinary white skin eggs were rich in vitamin A(≥240 μg[per 100 g egg]). The NR9_(100 kcal) values of the five kinds of eggs had little difference, and they were all less than 1. The LIM3_(100 kcal) value of native eggs was about twice that of other eggs. The NRF9.3_(100 kcal) values of the five kinds of eggs were all less than 0, that is, the encouraging nutrient content of 100 kcal eggs was lower than the limiting nutrient content. There were differences in the nutritional scores of the five fresh eggs, among which black eggs(green) got the highest score(32), followed by common white eggs, Tibetan eggs and common red eggs, while native eggs got the lowest score(10). The results indicated that among the five kinds of fresh eggs, the overall nutritional value of black eggs(green) was the highest, and that of native eggs was the lowest. Five fresh eggs were suitable for the scoring FOP labeling scheme to demonstrate their nutritional value.