国内外新食品原料发展及检测技术研究进展

Research Progress on the Development and Testing Techniques of Novel Food Raw Materials at Home and Abroad

本文梳理了国内外有关新食品原料的相关法律法规和科学指南,明确了国内外对于“新食品原料”的基本定义和相关概念。对我国新食品原料的名称和种类变化进行了详细阐述,也简单介绍了国外新食品原料的类别和范围,并分别对国内外新食品原料申报的相关资料和审批的管理内容进行了大致说明。简单总结了我国新食品原料的检测标准,详细列举了我国非菌种新食品原料的分析测定方法,包括液相色谱、气相色谱、质谱等检测技术,为我国新食品原料的标准化和统一化检测提供参考。

This study systematically reviewed the Chinese and international laws,regulations and scientific guidelines regarding novel food raw materials.It clarified the basic definition of “novel food raw materials” and related concepts at home and abroad,and elaborated on the changes in the nomenclature and types of novel food raw materials in China.It also gave a brief overview of the categories and scope of novel food raw materials abroad,a general explanation of declaration information and approval management of novel food raw materials,a brief summary of China's standards for testing novel food raw materials,and a detailed review of various analytical methods for non-microbial novel food raw materials such as liquid chromatography,gas chromatography and mass spectrometry in order to provide reference for the standardization and uniform detection of novel food raw materials in China.