稻米质量对食品安全的影响  

Effect of Rice Quality on the Food Safety

作　　者：黄丽[1] 柏芸[2] 韩文芳[1] 余小映[1] 朱菲菲[1] 熊善柏[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]中国农业博物馆,北京100125

出　　处：《中国粮油学报》2013年第4期113-117,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：稻米的质量主要包括基于营养、风味的食用品质和涉及重金属污染、农药残留、微生物污染、虫害和鼠疫、转基因等问题的安全品质。稻米作为我国人民的主食,其质量受到人们的广泛关注,稻米质量尤其是稻米的安全品质给食品安全带来的效应不可忽视。对稻米质量和食品安全关系的充分认识可指导人们开展对稻米营养品质、风味改善及安全问题控制的相关工作,满足人们的健康生活理念,提高人们对稻米食品安全的信心。The rice quality mainly includes the edible quality based on nutrition and taste and the safety quality involved with problems like heavy metal pollution, pesticide residues, microbial contamination, insect pest, plague, transgenosis and so on. As Chinese staple food, rice quality gains much attention of people, for the rice quality, particular the safe quality of it brings influence can not be ignored to the food safety. Good understanding for the relationship between rice quality and food safety is beneficial for the research on the improvement of nutritional quality and taste of rice and the control of rice safety. It can also meet people＇s concept of healthy living, strengthen people＇s confidence in rice food quality.

关 键 词：稻米 质量 营养 食品安全 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]