Adams T B, Doull J, Feron V J, Goodman J I, Marnett L J, Munro I C, Newberne P M, Portoghese P S, Smith R L, Waddell W J, Wagner B M
Flavor and Extract Manufacturers Association, 1620 I Street, NW, Suite 925, Washington, DC 20006, USA.
Food Chem Toxicol. 2002 Apr;40(4):429-51. doi: 10.1016/s0278-6915(01)00123-5.
This is the fifth in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of intended use. Elements that are fundamental to the safety evaluation of flavor ingredients include exposure, structural analogy, metabolism, pharmacokinetics and toxicology. Flavor ingredients are evaluated individually taking into account the available scientific information on the group of structurally related substances. Scientific data relevant to the safety evaluation of the use of pyrazine derivatives as flavoring ingredients is evaluated.
这是香料和提取物制造商协会（FEMA）专家小组进行的一系列安全性评估中的第五次评估。1993年，该小组启动了一项全面计划，以在预期使用条件下重新评估1700多种一般认为安全（GRAS）的调味物质的安全性。调味成分安全性评估的基本要素包括暴露、结构相似性、代谢、药代动力学和毒理学。在考虑有关结构相关物质组的现有科学信息的情况下，对调味成分进行单独评估。评估了与将吡嗪衍生物用作调味成分安全性评估相关的科学数据。
