转基因植物食品毒理与安全性探讨  

Preview on the toxicology and safety of food from transgenetic plant

作　　者：周彦良[1] 许喜林[1] 朱玲[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2008年第9期88-91,共4页China Condiment

摘　　要：转基因农作物为原料的食品及其安全性问题越来越受到重视,从转基因的基础出发,对常见转入植物基因的分类及其作用机理进行分析,讨论了转基因食品的安全研究现状。以转抗除草剂基因、抗害虫基因、抗病抗逆境基因和营养改良基因为例,综述了转基因植物食品安全性问题产生的危害,分析了转基因技术所造成潜在的风险。Scholars and public have been paying close attention to the safety of food made of transgenetic plants （or say genetically modified food GMF）. This paper begins with the basic from transgenetic technology, classify the common genes and analysis the mechanism of those genes. The safety of GMF will be discussed in physiological and toxicological and the genes are divided into three groups of anti-herbicide, anti-insects,anti-disease ＆ anti-adversity. The latency hazard from transgenetic technology is discussed.

关 键 词：转基因植物食品 安全性 风险分析 基因 

分 类 号：TS264.2[轻工技术与工程—发酵工程]