中国食物与营养2025，Vol.31Issue(8)：25-29,90,6.
保健食品中芦荟原料安全和质量控制现状及思考
Current Situation and Consideration on The Safety and Quality of Aloe Vera in Health Food
摘要
Abstract
[Objective]Based on the current registration review status in China and research progress of abroad,discusse how to promote the rational use of aloe vera in health foods.[Method]We systematically sorted out the registration information of health food products containing aloe vera that had been approved in China since 2010,at the same time,collected and sorted out the regulations on the use of aloe vera in food in some international countries,based on the current relevant requirements for health food registration and manage-ment in China,an in-depth discussion on the rational use of aloe vera in health foods.[Result]Focusing on aloe vera as a health food raw material usage principles,product formula compatibility,raw material quality requirement,raw material production process and security control indicators,we summarized the research status of safety and raw material quality control of aloe vera in health food,analyzed the problems faced by the research and development of aloe vera products.[Conclusion]By further strengthening the research work on the safety of anthraquinones,the applicability of raw material standards,and the quality control of extract raw materials,to improve the safety and quality research of aloe vera health food,promote the safe and reasonable use of aloe vera and the high-quality development of the health food industry.关键词
芦荟/蒽醌/安全性/原料质量/保健食品Key words
aloe vera/anthraquinone/safety/raw material quality/health food引用本文复制引用
付雨,张铂瑾,司原琦,孙明霞,陈广耀..保健食品中芦荟原料安全和质量控制现状及思考[J].中国食物与营养,2025,31(8):25-29,90,6.基金项目
国家市场监督管理总局科技计划项目(项目编号:2022MK172). （项目编号:2022MK172）
