桂林产“金桂”桂花安全性评价  

Safety Evaluation of Osmanthus fragrans from Guilin

作　　者：向毅芳 朱鹏 李瑛玉 李安琪 吴琼 覃铱帆[1,3] XIANG Yifang;ZHU Peng;LI Yingyu;LI Anqi;WU Qiong;QIN Yifan(Guangxi Universities Key Laboratory of Stem Cell and Biopharmaceutical Technology,Guilin 541006;Guangxi Key Laboratory of Landscape Resources Conservation and Sustainable Utilization in Lijiang River Basin,Guangxi Normal University,Guilin 541006;Guangxi Normal University,Guilin 541006)

机构地区：[1]广西高校干细胞与医药再生技术重点实验室,桂林541006 [2]广西漓江流域景观资源保育与可持续利用重点实验室,桂林541006 [3]广西师范大学,桂林541006

出　　处：《食品工业》2024年第11期341-346,共6页The Food Industry

基　　金：广西重点研发计划项目,《桂花系列产品关键技术开发及产业化》(桂科AB21196023)。

摘　　要：桂花是中国历史悠久的名花之一,但因试验不足,桂花未列入《绿色食品食用花卉》名录。蜜渍桂花可贮存并用于产品制作,依照《保健食品安全性毒理学评价程序和检验方法规范》进行安全性评价,结果显示桂花蜜主要含醇类、酸类化合物,无毒且无致突变性,所含微生物无危害。这证明桂花作为食品添加的安全性,对桂花产业的标准化和规模化发展至关重要。Osmanthus fragrans is a famous flower with a long history in China,but it has not been included in the list of Green Food Edible Flowers due to insufficient testing.Osmanthus fragrans preserved in honey can be stored and used for product manufacturing.Safety evaluations conducted in accordance with the Procedures and Inspection Methods for Safety Toxicological Evaluation of Health Food show that Osmanthus fragrans honey mainly contains alcohols and acids,is non-toxic and non-mutagenic,and the microorganisms contained in it are harmless.This proves the safety of Osmanthus fragrans as a food additive,which is crucial for the standardization and large-scale development of the osmanthus industry.

关 键 词：桂花蜜 药食同源 安全性 毒性 16S rRNA 

分 类 号：TS201.6[轻工技术与工程—食品科学]