BDI-GS体系评价干红葡萄酒营养健康效应及 食品安全性探讨
目的 通过食品BDI-GS新体系评价干型红葡萄酒的营养健康效应, 探讨食品安全性问题。方法 以生长期ICR小鼠为研究对象, 分组给予饮用水、5%、10%和20%干红稀释液, 同时均给予玉米低营养饲料, 共喂食12 d。解剖并统计9项脏器组织重量、系数及其损益指数(benefit damage index, BDI)和累计积分(general score, GS), 并进行血清生化指标测试。结果 除胰腺以外, 3组干红对其他脏器组织均显示一定的营养健康效应, 突出体现在胸腺、脾脏和性腺的重量及系数BDI值明显高于1.0; 累计GSW值均明显高于9.0的基本值, 而累计GSI值各剂量较接近, 也均高于9.0。然而, 连续摄取干红可以显著升高血糖(P<0.05), 轻度升高血脂水平。结论 干红葡萄酒对机体脏器组织的总体营养及健康效应良好, 不存在明显的健康损害。同时, 与普通甜型红葡萄酒相比, 干红葡萄酒的营养和健康效应更佳, 拥有更好的内在质量和安全性。
Objective To evaluate the nutritional and healthy effects of dry-type red grape wine by novel BDI-GS evaluation system for food and discuss the relevant food safety problems. Methods The ICR mice during growth were selected as subject, assigned and given drinking water, 5%, 10% and 20% of dry-type red grape wine diluted solution, respectively, and simultaneously all mice were given with maize low-nutritional diets, fed for 12 d. The experimental mice were dissected, the weights of 9 organs or tissues were recorded and their indexes, benefit damage index (BDI) and general score (GS) values were statistically analyzed. The biochemical parameters of serum were tested. Results Apart from pancreas, 3 doses of dry-type red wine showed some benefits effects for other organs or tissues in nutrition and health, and outstandingly expressed in weight and index BDI values of thymus, spleen and spermary, which were above 1.0 obviously. The integrated GSW values were all obviously above 9.0 basic score, but the integrated GSI values were relatively closed for each other in all dose groups, and also all above 9.0. Nevertheless, successive intake of dry-type red grape wine might elevate glucose level significantly (P<0.05), and slightly elevate lipid levels in blood. Conclusion Dry-type red grape wine is of better overall nutritional and healthy effects for organs or tissues, and without any obvious damage to the body. Compared to those of common sweet-type red grape wine, dry-type red grape wine possessed more highly nutritional and healthy effects, and better inherent quality and safety.
标题：BDI-GS体系评价干红葡萄酒营养健康效应及 食品安全性探讨
英文标题：Evaluation on nutritional and healthy effects of dry-type red grape wine by BDI-GS system and food safety discussion
作者：
赵津津 天津市海河医院药剂科
龙伟 中国医学科学院放射医学研究所药学研究室
靳谨 中国医学科学院放射医学研究所药学研究室
王倩 天津市海河医院药剂科
吴红英 中国医学科学院放射医学研究所药学研究室
王晨光 中国医学科学院放射医学研究所药学研究室
周则卫 中国医学科学院放射医学研究所药学研究室
中文关键词:BDI-GS体系,干型红葡萄酒,营养健康,食品安全性,
英文关键词:BDI-GS system,dry-type red grape wine,nutrition and health,food safety,
发表日期：2014-12-04
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