【作者】 李馨； 王泓午；

【机构】 天津中医药大学；

【摘要】 目的:通过对98种常见食物中蛋白质含量进行分析,探讨食物中蛋白质含量与中医寒热属性的关系,以期利用现代的科学技术手段对祖国传统营养食疗学进行诠释。方法:以整群抽样的方法以《<本草纲目>中的食物养生方》一书中所列98种食材(见附表1)作为研究样本,采用多样本非参数检验(Kruskal-WallisH检验)分析食物中蛋白质含量与食物寒热属性的关系。结果:蛋白质含量在不同的食物寒热属性中差异显著(均P<0.01),具有统计学意义。平性食物蛋白质含量最高,温热性次之,寒凉性最少。但蛋白质含量并非影响食物属性的唯一因素,食物的寒热属性可能同时还与其他营养素及营养素的存在形式,营养素间相互作用存在相关性,需要进一步加以求证。结论:食物的寒热属性与蛋白质含量有关,提示不同的蛋白质含量可作为对食物的寒热属性的客观量化指标之一。但食物的寒热属性同时还可能与一些其他营养素或非营养素间存在相关性。更多还原

【Abstract】 Objective: Based on 98 kinds of protein content in common food analysis, to explore the relationship between the protein content in the food and the cold and heat property of medicine, In order to use modern scientific and technological means to explain traditional Chinese nutrition diet therapy. Methods: 98 Ingredients(see Table 1)from the " Food health prescription of Compendium of Materia Medica " were used as the research samples. Multiple sample nonparametric tests(Kruskal-Wallis H test) were used to analyze the relationship between the protein content in the food and the hot or cold property. Results: In the cold and heat property of different food, there are significant differences in protein content(P<0.01), It has statistical significance. The level of food protein content in flat food was the highest, Warm food comes second, Cold food has the least protein content.But the protein content is not the only factor that influences the property of food, The cold and heat properties of food may also be associated with other nutrients and the form and the interaction of nutrients. Further evidence is needed. Conclusion: The cold and heat properties of food are related to protein content.Therefore, different protein content can be used as one of the objective quantitative indicators of the cold and heat properties of food But the cold and heat property of food and may also be associated with other nutrients or non nutrient.更多还原