引入危害分析与关键控制点对阿胶质量控制的研究  

Study on the Quality Control of Ejiao by Introducing the HACCP System

作　　者：姚程宽[1] 曹立勇[1] 光峰[1] 陈子惠 刘浩然 YAO Chengkuan;CAO Liyong;GUANG Feng;CHEN Zihui;LIU Haoran(Anqing Medical and Pharmaceutical College,Anqing 246052,China;Anhui Sonny Biological Pharmaceutical Co.LTD,Hefei 230088,China;Yanggu Guatang Ejiao Co.LTD,Liaocheng 252321,China)

机构地区：[1]安庆医药高等专科学校,安庆246052 [2]安徽桑尼生物药业有限公司,合肥230088 [3]阳谷古阿堂阿胶有限公司,聊城252321

出　　处：《医药导报》2021年第4期509-514,共6页Herald of Medicine

基　　金：2019年度安徽省教育厅高校人文社会科学研究项目(编号:SK2019A1065);2016年安徽省教育厅高校优秀中青年骨干人才国内外访学研修重点项目(编号:gxfxZD2016377)。

摘　　要：目的对阿胶的生产过程引入危害分析与关键控制点(HACCP),即建立HACCP体系,保障阿胶的质量与安全。方法根据GB/T 27341—2009《危害分析与关键控制点体系食品生产企业通用要求》,对阿胶生产过程中的每个环节进行分解和评估,从生物、物理、化学这三个角度分析并确定每个环节的潜在危害,确定关键控制点,制定了每个关键控制点的有效措施。样品检测方法和评价标准为DBS37-xxxx2011《山东省食品安全地方标阿胶》。结果HACCP在阿胶的采购、生产、存储等环节中实现了全过程控制,取得了良好的效果,在感官指标和理化指标提升的同时,微生物指标有了明显的改善,且差异有统计学意义,从而提升了阿胶的质量与安全。结论阿胶的生产过程中引入HACCP体系效果明显,操作更加规范化、标准化,突出了控制食品安全的特点。Objective To establish and implement hazard analysis and critical control point(HACCP)in the production process of Ejiao for the quality and safety.Methods According to GB/T 27341-2009 Hazard Analysis and Critical Control Point(HACCP)system-General requirements for food processing plant and DBS37-xxxx2011 Shandong province food safety local standard on Ejiao,the potential hazards of every step in the production of Ejiao were analyzed and determined from the perspectives of biology,physics,and chemistry,by which the Critical Control Points(CCPs)were identified.The effective measures of each CCPs were formulated to control the quality and safety.Results HACCP system was implemented in the whole chain of Ejiao,such as procurement,production,and storage.The sensory and physical and chemical indicators were improved.Moreover,the microbial indicators were significantly enhanced,which is statistically significant for the quality and safety of Ejiao.Conclusion With the introduction of HACCP,the production process of Ejiao is more standardized,which effectively promotes the control on food safety.

关 键 词：关键控制点 危害分析与关键控制点 中药滋补品 质量风险管理 阿胶 

分 类 号：R286.0[医药卫生—中药学]