中国食物与营养2024，Vol.30Issue(6)：29-37,9.
中国地域特色食物资源道地性评价体系构建的研究
Construction of the Evaluation System on The Authenticity of China's Regional Specialty Food Resources
摘要
Abstract
[Objective]The regional characteristic food resources in China are the basis for development of food supply system under the practice of the Big Food and Big Agriculture concept.Therefore,it is very important to construct its authentic evaluation system.[Method]Based on disciplines such as biology,ecology,and food science,the concept of regional characteristic food resources was defined from three dimensions:authentic varieties,authentic regional characteristics,authentic nutrients,and flavor substances.In addi-tion,the composition,quantitative methods,establishment of relevant information databases,and modern biotechnology involved in each level of biological feature content were summarized.[Result]This article constructed an authentic evaluation system for characteristic food resources from three dimensions:variety,planting conditions,nutrition,and flavor.Based on this system,the authenticity of food resource can be ensured from three aspects:planting variety,planting conditions,and the nutritional and flavor characteristics of the product.[Conclusion]The authentic evaluation system proposed by this research institute provides a reference for the industrial development and quality supervision and management system of Chinese regional characteristic food.This will promote the exploration and utilization of Chinese specialty food resources from a more scientific way in order to materialize the goal of green manufacturing under the view of"big food"and"big agriculture".关键词
原种/原地/原味/道地性/特色食物资源Key words
authenticity/authentic species/authentic provenance/authentic taste/characteristic food resource引用本文复制引用
刘娇,覃瑞,张丹丹,刘虹,杨林东,闫文杰,熊海容,王海英,王靖,湛蔚..中国地域特色食物资源道地性评价体系构建的研究[J].中国食物与营养,2024,30(6):29-37,9.基金项目
农业农村部农产品营养品质评价及分等分级专项. （）
