天然食品添加剂的化学改性及其安全性评价  

Chemical Modification of Natural Food Additives and Its Safety Evaluation

作　　者：魏平霞 WEI Pingxia(Lanzhou Petrochemical College of Vocational Technology,Lanzhou 730207,China)

机构地区：[1]兰州石化职业技术大学,甘肃兰州730207

出　　处：《现代食品》2025年第6期156-158,共3页Modern Food

基　　金：甘肃省2022年度高等学校创新基金项目“基于化学沉淀法的乳品加工废水除磷方法研究与应用项目”(2022A-228)。

摘　　要：天然食品添加剂的化学改性及其在食品工业中的应用与安全性评价受到广泛关注。本文研究了天然食品添加剂的化学改性方法,包括常见化学改性技术如酯化、醚化、氧化等,以及改性对分子结构的影响和改性后的功能特性提升。分析了化学改性添加剂的安全性评价体系,包括安全性评价方法学、代谢与蓄积特性研究,以及特殊人群安全性分析。探讨了改性天然添加剂在食品工业中的典型应用,并对比了国际法规与标准,希望为改性天然添加剂的国际贸易和监管提供一定参考。The chemical modification of natural food additives,their application in food industry and safety evaluation have been widely concerned.In this paper,the chemical modification methods of natural food additives are studied,including common chemical modification techniques such as esterification,etherification and oxidation,as well as the influence of modification on molecular structure and the improvement of functional characteristics after modification.The safety evaluation system of chemically modified additives was analyzed,including safety evaluation methodology,research on metabolism and accumulation characteristics,and safety analysis of special population.Finally,the typical application of modified natural additives in food industry is discussed,and the international regulations and standards are compared,hoping to provide some reference for the international trade and supervision of modified natural additives.

关 键 词：天然食品添加剂 化学改性 安全性评价 

分 类 号：TS202.3[轻工技术与工程—食品科学]