我国肉桂产业标准体系现状分析与对策  

Current situation analysis and countermeasures of Chinese cinnamon industry standard system

作　　者：李桂兰 梁欢 黄海 LI Guilan;LIANG Huan;HUANG Hai(Guangxi Zhuang Autonomous Region Testing Institute for Product Quality,Nanning Guangxi 530007,China)

机构地区：[1]广西壮族自治区产品质量检验研究院,广西南宁530007

出　　处：《农业工程》2025年第2期123-127,共5页AGRICULTURAL ENGINEERING

摘　　要：随着全球对天然香料和药材需求的增长,我国的肉桂产业迎来了前所未有的发展机遇,其标准化生产水平的提升成为推动产品质量飞跃、增强市场竞争力及促进国际贸易的关键因素。分析我国现行的肉桂标准体系,发现存在标准体系统一协调性不足、结构不均衡、复审更新相对滞后及安全性标准不详尽等问题。针对这些问题,提出加强标准协调性和均衡性、及时复审和更新标准、重视完善安全性标准和提升标准执行力度等措施,旨在推动肉桂产业的标准化进程,提升产业整体水平,保障产品质量,增强国际市场竞争力。With growing global demand for natural spices and medicinal materials,cinnamon industry in China has ushered in unpreced-ented development opportunities.Improvement of its standardized production level has become a key factor in promoting a leap in product quality,enhancing market competitiveness,and promoting international trade.By analyzing current cinnamon standard system in China,it was found that there were problems such as insufficient coordination and consistency of standard system,unbalanced struc-ture,relatively lagging review and update,and incomplete safety standards.In view of these problems,measures were proposed to strengthen coordination and balance of standards,review and update standards promptly,attach importance to safety standards improve-ment,and enhance implementation of standards,to promote standardization process of cinnamon industry,improve overall level of in-dustry,ensure product quality,and enhance international market competitiveness.

关 键 词：肉桂 标准体系 天然香料 

分 类 号：S37[农业科学—农产品加工]