| 铁皮石斛食用安全性评价因素及风险评估研究进展 |
| 投稿时间：2020-04-09 点此下载全文
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| 引用本文：王家祺,郭顺星.铁皮石斛食用安全性评价因素及风险评估研究进展[J].中国现代中药,2021,23(5):950- |
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| 摘要点击次数: 376 |
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| 基金项目:国家自然科学基金项目（81573526） |
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| 中文摘要:当前，利用铁皮石斛为原料开发保健食品和普通食品日益增多，铁皮石斛的食用安全性评价显得尤为重要。对铁皮石斛食用安全性评价需要考虑的风险因素，如重金属污染、农药残留、活性物质、全品毒理学评价的研究及风险评估等方面进行文献综述，分析目前研究中存在的问题，提出铁皮石斛食用安全性评价的建议和对策，为铁皮石斛食用安全性评价模式的构建提供参考。 |
| 中文关键词:铁皮石斛 食品安全风险评价 风险评估 |
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| Research Progress on Food Safety Evaluation Factors and Risk Assessment of Dendrobium officinale |
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| Abstract:At present，more and more health food and common food are developed with Dendrobium officinale Kimura et Migo as raw material.It is very important to evaluate the edible safety of D.officinale. In this paper，the risk factors to be considered in D.officinale food safety evaluation were reviewed. The heavy metal contamination，pesticide residues，active substances，research progress of toxicological evaluation of whole product and risk assessment status quo were reviewed，the existing problems in the current research were analyzed，and suggestions and countermeasures on the safety of D.officinale were put forward . It is of great significance for the food safety risk analyze of D.officinale. |
| keywords:Dendrobium officinale Kimura et Migo food safety risk analyze risk assessment |
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