文献类型：期刊文献

中文题名：食品原料在我国功能性食品中的应用研究进展

英文题名：A Review on the Application of Food Materials in Functional Foods in China

作者：惠伯棣[1];张旭[1];宫平[1]

第一作者：惠伯棣

机构：[1]北京联合大学应用文理学院食品科学系

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院食品科学系

年份：2016

卷号：37

期号：17

起止页码：296-302

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;EI(收录号：20163902857824);Scopus;北大核心:【北大核心2014】；CSCD:【CSCD_E2015_2016】；

语种：中文

中文关键词：功能性食品;保健食品;普通食品;食品添加剂;新食品原料

外文关键词：functional food; health food; ordinary food; food additive; novel food material

摘要：功能性食品(又称保健食品)在法规上被认为是一种食品。因此,食品原料在功能性食品中应当被广泛应用。这里所说的食品原料包括普通食品、食品添加剂以及新食品原料。本文以国家食品药品监督管理总局数据查询网站为数据源,对2005—2013年审评通过的所有功能性食品原辅料进行了统计,对普通食品原料、食品添加剂和新食品原料在这些产品中的应用频率进行了计算。统计结果表明:在2005—2013年期间审评通过的所有功能性食品中,只有数量有限的普通食品原料被使用,食品添加剂多是在辅料中被使用,新食品原料在功能性食品原料中的应用比例较高。对此现象,本文参照了国内外相关研究工作的进展对其成因进行了初步分析,提出了改进建议,并对食品原料的应用前景作了适当预测。
According to the legal concept, functional foods, also known as health foods, are considered as a variety of foods. Food materials, including ordinary foods, food additives and novel food materials, can be widely used as main and subsidiary materials of functional foods. Data sources from the website of the State Food and Drug Administration（SFDA）, which is now China Food and Drug Administration（CFDA）, were used in this study to classify and count the main and subsidiary materials of all registered functional foods from 2005 to 2013. Furthermore, the frequency of use of general food materials, food additives and novel food materials was calculated in those functional foods. The results showed that only limited varieties of general food materials were used, food additives were commonly involved in subsidiary materials and novel food materials were applied very frequently. By referring to recent advances in this field at home and overseas, the cause of this phenomenon was preliminarily discussed and some suggestions on how to improve it were proposed as well. Moreover, the prospects for the future application of food materials in functional foods were outlined.