卫生研究

目的 分析山西省主产蔬菜和水果营养成分含量。方法 根据食品安全国家标准食品中营养成分的检测方法分别对2018—2022年选取山西主产的25种蔬菜和38种水果中能量、蛋白质、脂肪、碳水化合物、维生素和矿物质进行营养评价。结果 蔬菜样品能量和碳水化合物的含量从高到低分别为葱蒜类，茄果类和嫩茎、叶、花菜类；蛋白质含量从高到低为葱蒜类，嫩茎、叶、花菜类和茄果类。茄果类蔬菜胡萝卜素、维生素B₁、维生素B₂、维生素E含量均最高，维生素C含量最高的为嫩茎、叶、花菜类蔬菜。葱蒜类蔬菜磷、钾、镁、铁、锌、铜和锰含量均最高，嫩茎、叶、花菜类蔬菜钙和钠含量最高，其中紫皮大蒜蛋白质含量、南瓜胡萝卜素含量、北董大蒜维生素B₁含量、辣椒维生素B₂和维生素E含量均最高。水果样品中能量、蛋白质与碳水化合物的含量从高到低分别为核果类、浆果类、仁果类。胡萝卜素和维生素B₂含量最高的为仁果类，维生素B₁和维生素C含量最高的为核果类，维生素E含量最高的为浆果类；核果类水果钙、磷、钾、镁、铁、锌、铜和锰含量均最高，钠含量最高的为浆果类。其中交城骏枣能量、蛋白质、碳水化合物含量，草莓脂肪含量，永和条枣维生素B₂、维生素C含量最高。结论 山西主产蔬菜和水果种类繁多，营养成分含量各有差别，蔬菜均具有矿物质含量较高的优势，此外，山西特色枣类具有能量、蛋白质、碳水化合物、微量元素含量较高的营养优势。

OBJECTIVE To analyze the nutritional content of Shanxi's main vegetables and fruits.METHODS According to the national food safety standards, the nutritional content of 25 vegetables and 38 fruits produced in Shanxi Province from 2018 to 2022 were evaluated for their energy, protein, fat, carbohydrates, vitamins, and minerals.RESULTS The contents of energy and carbohydrate of the vegetable samples from high to low were allium, solanum and tender stems, leaves and cauliflower, respectively, The contents of protein from high to low were allium, tender stems, leaves, cauliflower and solanum; The contents of carotene, vitamin B₁, vitamin B₂ and vitamin E in solanaceous vegetables were the highest, and the contents of vitamin C were the tender stems, leaves and cauliflower vegetables. The contents of phosphorus, potassium, magnesium, iron, zinc, copper and manganese in allium and garlic vegetables were the highest, the contents of calcium and sodium in tender stems, leaves and cauliflower vegetables were the highest, among which the contents of protein in purple skin garlic, carotene in pumpkin, vitamin B₁ in Beidong garlic, vitamin B₂ and vitamin E in chili were the highest. The contents of energy, protein and carbohydrate in fruit samples from high to low were stone fruit, berry and seed fruit, respectively. The highest content of carotene and vitamin B₂ was found in fruit, the highest content of vitamin B₁ and vitamin C was found in stone fruit, and the highest content of vitamin E was found in berry. The content of calcium, phosphorus, potassium, magnesium, iron, zinc, copper and manganese in stone fruits is the highest, and the content of sodium is the highest in berries. Among them, the energy, protein, carbohydrate content, strawberry fat content, Yonghe jujube vitamin B2,and vitamin C content, were the highest.CONCLUSION There are a wide variety of main vegetables and fruits produced in Shanxi, with different nutritional content. Local vegetables in Shanxi had the advantage of high mineral content. In addition, Shanxi's characteristic jujube varieties had nutritional advantages with high energy, protein, carbohydrate, and trace element content.