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| 中药保健食品安全性评估系统的初步研究 | |
| 引用本文： | 肖培根,李连达,刘勇.中药保健食品安全性评估系统的初步研究[J].中国中药杂志,2005,30(1):9-9. |
| 作者姓名： | 肖培根 李连达 刘勇 |
| 作者单位： | 1. 中国医学科学院,中国协和医科大学,药用植物研究所,北京,100094 2. 中国中医研究院,西苑医院,北京,100091 3. 北京中医药大学,中药学院,北京,100102 |
| 摘 要： | 为了保证中药保健食品食用的安全性 ,通过经验判断与实验结果提出中药保健食品安全性评估体系 ,对中药保健食品原料的安全性作了 5级分类。前 3类已有一定的应用于实践的经验 ,证明适合作为保健食品的原料. |
| 关 键 词： | 中药 保健食品 原料 安全性 评价体系 |
| 文章编号： | 1001-5302(2005)01-0009-03 |
| 收稿时间： | 2004/9/20 0:00:00 |
A preliminary investigation on safety evaluation system for health foods |
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| XIAO Pei-gen;LI Lian-da;LIU Yong.A preliminary investigation on safety evaluation system for health foods[J].China Journal of Chinese Materia Medica,2005,30(1):9-9. | |
| Authors: | XIAO Pei-gen;LI Lian-da;LIU Yong |
| Institution: | Institut of Medicinal Plant, Chinese Academy of Medica Sciences, Chinese Peking Union Medica College, Beijing 100094, China. |
| Abstract: | Objective: In order to guarantee the safety of health foods, a safety evaluation system has been initially proposed. Method: Based on both experienced and experimental safe data of health foods, different safety criteria could be divided. Result: A safety evaluation system with five criteria has been finally established, ingredients listed in the first three safe criteria were suitable for health foods. Conclusion: This system could be applied for the selection of relevant ingredients of health foods at R&D stage, and it would be improved after certain period of implementation. |
| Keywords: | Chinese herb drags health foods |
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