保健食品原料安全评价技术与标准的研究简介  

Studies on the techniques for safety assessment and standards of raw materials for health foods

作　　者：徐海滨 严卫星 

机构地区：[1]中国疾控中心营养与食品安全所,北京100021

出　　处：《中国食品卫生杂志》2004年第6期481-484,共4页Chinese Journal of Food Hygiene

基　　金：国家"十五"科技攻关项目(2001BA804A06)~~

摘　　要：为了保障消费者身体健康,促进保健食品产业发展,“保健食品原料安全评价技术与标准的研究”被列入“十五”国家科技部攻关计划。该计划丰富和逐步完善我国保健食品安全的检测技术和评价技术,主要研究保健食品原料成分安全性快速筛检技术;芦荟、五味子、决明子、泽泻等代表性原料成分的作用特点和作用剂量谱研究,19种原料成分的快速筛选评价,螺旋藻类保健食品原料、产品中微囊藻毒素的污染现状调查。通过课题研究,初步建立了以动物急性毒性试验和成组体外试验为基础的“保健食品原料成分的安全性评价快速筛选方法”;提出的《保健食品安全性毒理学评价程序和检验方法》已经作为卫生部规范性技术文件颁布实施,本研究结果对比较全面的认识部分保健食品原料的安全性,为政府和企业合理运用及科学管理提供科学依据。In order to protect the health of consumers and promote the development of health food industry, the project of “Studies on the techniques for safety assessment and standards of raw materials for health foods” has been listed in the 10 th Five Years Plan of Natinal Science and Technology Program. Testing and evaluation techniques that will be established or refined in the project are most important for assuring the safety of health foods. The project included studies of methods for fast screening techniques for safety assessment of raw materials of health foods, studies on the action and dose of representative raw materials, studies on 19 kinds of raw materials using the fast screening technique and the investigation of the concentration of microcystin in raw materials and final products of spirilla health foods. The fast screening techniques for safety assessment of raw materials of health foods were established in the project. The “Technical Standards for Testing and Assessment of Safety of Health Foods” has been issued by the Ministry of Health as the technical criteria in China. The study provided scientific basis for policy\|makers in government departments and food enterprises.

关 键 词：保健食品产业 研究简介 筛检 体外试验 泽泻 身体健康 研究结果 企业 计划 原料成分 

分 类 号：R155.5[医药卫生—营养与食品卫生学]