有机食品比普通食品具有更高的营养品质与安全性
虞晓凡 郭立月 蒋高明 宋彦洁 玛德·雷姆诺夫
有机食品来源于有机生产系统，遵循有机农业种植标准，生产过程必须由独立的认证机构确认。有机农业生产系统的主要特点是不能使用农药、化肥、生长调节剂、饲料添加剂、基因工程产品等人工合成材料。然而，学术界对有机食品质量和健康安全方面存在的争论很多。有人认为有机生产存在“三不出”现象，即有机产品“看不出，尝不出，测不出”。为了客观地反映有机食品和常规食品在营养品质和食品安全的差异，本文查阅大量文献，结合自己的研究数据，介绍两类产品在感官质量、营养价值和安全性方面的研究进展。结果表明，有机产品味道更好，风味物质比例高，吃起来更劲道;有机作物干物质含量比常规食品高出7～20%;含有更丰富的维生素C、花青素、异黄酮、类胡萝卜素和其他酚类化合物;磷、铁、Mg等微量元素，锌、铜、铬等微量元素在有机作物中含量较高。有机畜产品中含有较多的有益不饱和脂肪酸;有机水果和蔬菜中的硝酸盐含量为正常水果的20～50%。有机产品中无农药残留，重金属含量低。本研究表明，来源于有机农业系统的产品与传统产品之间存在明显质量和安全性差异，这一结论可为有机产业健康发展提供重要的科学依据。
本文载《生态学报》英文版 38 (2018) 53–60，2018.
Advances of organic products over conventional productions with respect to nutritional quality and food security
·Xiaofan Yua, b, c, 1, Liyue Guoa, b, 1, Gaoming Jianga, b, , , Yanjie Songa, b, Mahmud Abdimuratovich Muminova, b
·a Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
·b University of Chinese Academy of Sciences, Beijing 100049, China
·c College of Pharmacy, Anhui Medical University, Anhui 230032, China
Received 3 September 2016, Revised 30 November 2016, Accepted 13 January 2017, Available online 17 February 2018
Acta Ecologica Sinica 38 (2018) 53–60, 2018
Organic products are derived from the organic production system, following organic agricultural cultivation standards, and processing schedules must be identified by an independent certificate authority. The main characteristic of the organic agricultural production system is that all artificial synthetic materials such as pesticides, fertilizers, growth regulators, feed additives, and gene engineering products are not allowed to use. However, there is much debate on organic production quality and health safety issues in academic circles. Some people believe that there is a “Three Cannot” problem with organic production, that is, organic products “cannot be distinguished, cannot be tasted and cannot be measured” compared to common ones. To objectively reflect the differences in nutritional quality and food safety between organic and conventional products, we combined extensive literatures with our research data and have reported some advances in the sensory quality, nutritional value, and safety of the two types of products. The results showed that organic products tasted better; the percentage of leanness was higher, and the products tasted much tender. The dry matter content of most organic crops was about 7–20% higher than that of conventional foods, and enriched vitamin C, anthocyanins, isoflavones, carotenoids, and other phenolic compounds and more elements such as P, Fe, and Mg and trace elements such as Zn, Cu, and Cr were verified in organic crops. Organic animal products contain more beneficial polyunsaturated fatty acids; the nitrate content in organic fruits and vegetables was 20–50% of that in normal fruits. No pesticide residues and less heavy metals were found in the organic products. Our investigation showed that there were obvious differences in quality and safety between the products that originated from organic agriculture systems and conventional alternatives. This conclusion can provide an important theoretical basis for the healthy development of the organic industry.
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