深圳居民主食大米产地调研及营养评估

Survey and Nutritional Evaluation of the Main Rice Producing Areas for Residents in Shenzhen

目的:分析深圳居民主食大米的营养价值。方法:通过走访深圳市市场农批、超市、商店等,采集深圳居民日常食用主食大米,并按照国标规定方法对不同种类大米中多个营养指标进行检测。结果:共采集281批次主食大米样品,主要包括籼米145批(51.6%)、粳米90批(32.0%)、糯米15批(5.3%)、黑米15批(5.3%)、糙米10批(3.6%)、红米6批(2.1%)。对其中6类大米的营养成分进行统计发现,除脂肪外,大米中其他的宏观营养素差异并不明显,维生素含量普遍偏低,仅部分品种含有较低的B族维生素;矿物质元素以钾、磷、钙、镁为主,锌、铜、锰、钼次之,铁、硒、碘含量较少。结论:本次试验结果为深圳特色食物成分数据库的建立提供了研究方向,对后续深圳市民的营养摄入具有重要的指导意义。

Objective:To analyze the nutritional value of rice,the staple food of Shenzhen residents.Method:By visiting markets,supermarkets,shops,etc.in Shenzhen,the daily staple food rice of Shenzhen residents was collected,and multiple nutritional indicators in different types of rice were tested according to national standards.Result:A total of 281 batches of staple rice samples were collected,mainly including 145 batches of indica rice(51.6%),90 batches of japonica rice(32.0%),15 batches of glutinous rice(5.3%),15 batches of black rice(5.3%),10 batches of brown rice(3.6%),6 batches of red rice(2.1%).Statistical analysis of the nutritional components of six types of rice revealed that,except for fat,there was no significant difference in other macro nutrients in the rice.The vitamin content was generally low,with only some varieties containing lower levels of B vitamins;the mineral elements are mainly potassium,phosphorus,calcium,and magnesium,followed by zinc,copper,manganese,and molybdenum.The content of iron,selenium,and iodine is relatively low.Conclusion:The results of this experiment provide a research direction for the establishment of a database of characteristic food ingredients in Shenzhen,and have important guiding significance for the nutritional intake of Shenzhen citizens in the future.