【摘要】 目的评价《中国食物成分表(第一册)》中食物营养成分与中医药膳学中对应食物条目的性、味、归经的关联性。方法从中国食物成分表和中医药膳学的食物性、味、归经中找出165条对应食物数据,组成食物性、味、归经和食物营养成分含量数据表。用单因素方差分析比较不同性、味、归经食物各营养成分含量的差异。结果蛋白质和尼克酸等2种成分的含量在不同"性"属性的食物之间有差异。维生素A、维生素C、核黄素、尼克酸、钠和硒等6种成分的含量在不同"味"属性的食物之间有差异。能量、脂肪、蛋白质、硒和尼克酸等5种成分的含量在不同"归经"食物之间有差异。结论按食物的性、味、归经分类,某些营养成分之间有差异,提示这些营养成分可能是食物性、味、归经的影响因素之一。更多还原

【Abstract】 Objective To evaluate the relevance of food nutrients in Chinese food composition table(Volume One) and the property character, flavor and channel tropism of food in Chinese medicine herbs food. Methods 165 common food items were identified from Chinese food composition table and Chinese herbal medicine science. The difference between food nutrients and its flavor and meridian tropism were analyzed with the one-way ANVOA method. Results According to the property character of food, the content of protein and niacin are different.According to the flavor of food, the content of vitamin A, vitamin C, riboflavin, niacin, selenium and sodium are obviously different. According to the channel tropism of food, the content of calorie, fat, protein, selenium and niacin are obviously different. Conclusions According to the property character, flavor and channel tropism of food, there are differences between certain nutrients, which hints these certain nutrients may be the influence factors of the property character, flavor and channel tropism in food.更多还原