保健食品检测技术指导原则解读及发展方向探讨

Interpretation of the guiding principle and discussion on the development direction of health food detection technology

本文通过对我国最新版《保健食品理化及卫生指标检验与评价技术指导原则(2020年版)》和旧版《保健食品检验与评价技术规范(2003年版)》两者差异的分析解读,以及对保健食品中违禁成分补充检验方法的梳理和保健食品现代分析技术的研究和探讨,不仅展示了新版指导原则和旧版技术规范理化指标检测方法的差异化程度,还提出了保健食品理化检测技术未来的发展方向,如提高专属性,从结构复杂的一类化合物中逐步确定具体的功效成分;并进一步提出了保健食品卫生指标检测技术的发展趋势,一方面需建立系统性的风险成分检测研究机制,另一方面可从多维度、特异性和非靶标分析方向开发相关检测技术。本文旨在为新指导原则和新管理模式下保健食品监管与行业发展提供借鉴。

This paper compared Guiding principle about physicochemical property and hygienic index for examination and evaluation of health food(2020 edition)and Technical specification for inspection and evaluation of health food(2003 edition).Further more,it sorted out the supplementary inspection methods of prohibited ingredients in health food,and discussed the modern analytical technology.Therefore,it summarized the differences about physicochemical property for examination between the guiding principle and technical specification.And it discussed the future development direction of physical and chemical detection technology of health food,such as improving the specificity,and determining specific functional components from a class of compounds with complex structures gradually.Afterwards,this paper further proposed the development trend of health food hygiene index detection technology.On the one hand,it is necessary to establish a systematic risk component detection mechanism,and on the other hand,relevant detection technologies will be developed from multi-dimensional,specific,and non-targeted analysis directions.It can provide reference for health food supervision and industry development under the new guiding principle and new management mode.