Munro I C, Kennepohl E, Kroes R
CanTox Inc., Mississauga, Ontario, Canada.
Food Chem Toxicol. 1999 Feb-Mar;37(2-3):207-32. doi: 10.1016/s0278-6915(98)00112-4.
This review describes a procedure for the safety evaluation of flavouring substances. Over 2500 flavouring substances are currently in use in food. While toxicity data do not exist on all flavouring substances currently in use, within structurally related groups of flavouring substances many do have toxicity data and this information along with knowledge of structure-activity relationships and data on the daily intake provides a framework for safety evaluation. The safety evaluation procedure provides a scientifically based practical method of integrating data on intake, structure-activity relationships, metabolism and toxicity to evaluate flavouring substances in a timely manner. The procedure has been used recently by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to evaluate a total of 263 flavouring substances.
本综述介绍了一种调味剂安全性评估程序。目前有超过2500种调味剂用于食品中。虽然并非所有目前使用的调味剂都有毒性数据，但在结构相关的调味剂组中，许多确实有毒性数据，这些信息连同构效关系知识和每日摄入量数据提供了一个安全性评估框架。该安全性评估程序提供了一种基于科学的实用方法，可整合摄入量、构效关系、代谢和毒性数据，以便及时评估调味剂。联合国粮食及农业组织/世界卫生组织食品添加剂联合专家委员会（JECFA）最近已使用该程序评估了总共263种调味剂。
