| 食用香料风险评估方法与应用 |
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| 引用本文： | 马宁?,李凤琴,刘兆平. 食用香料风险评估方法与应用[J]. 中国食品卫生杂志, 2011, 23(1): 41-45 |
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| 作者姓名： | 马宁? 李凤琴 刘兆平 |
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| 作者单位： | 中国疾病预防控制中心营养与食品安全所,北京,100021 |
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| 摘 要： | 食用香料的风险评估方法与其他食品添加剂相比有一定的特殊性,毒理学关注阈值法是香料评估的主要方法。应用毒理学关注阈值法进行香料评估时,同样要求对人类的暴露水平进行正确估计,目前常用的香料暴露评估方法有源自调查的最大摄入量法、单份暴露技术、双份暴露技术等。本文将介绍食用香料的风险评估方法。
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| 关 键 词： | 香料 风险评估 毒理学关注阈值 暴露评估 |
Methods and application of risk assessment for food flavouring agents |
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| Ma Ning,Li Fengqin and Liu Zhaoping. Methods and application of risk assessment for food flavouring agents[J]. Chinese Journal of Food Hygiene, 2011, 23(1): 41-45 |
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| Authors: | Ma Ning Li Fengqin Liu Zhaoping |
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| Affiliation: | Ma Ning,Li Fengqin,Liu Zhaoping(National Institute for Nutrition and Food Safety,China CDC,Beijing 100021,China) |
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| Abstract: | In comparison with the risk assessment methods for other food additives,the method for food flavourings is different.The main method for the risk assessment of food flavourings is threshold of toxicological concern(TTC).Accurate estimation of the exposure level of food flavourings in diets is also necessary in the application of TTC method.At present,the commonly used methods for assessing the exposure of food flavourings are maximised survey-derived daily intakes(MSDI),single-portion exposure technique(SPE... |
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| Keywords: | Flavourings risk assessement threshold of toxicological concern(TTC) exposure assessment |
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