2006—2015年我国已注册保健食品现状分析

doi:10.7506/spkx1002-6630-201703046

摘要/Abstract

摘要： 目的：分析2006—2015年我国保健食品原料、功效成分（或标志性成分）的使用和分布，以及功能声称的分布、多样性和聚集性，为保健食品研发提供基础数据。方法：利用回顾性调查方法，系统调查分析国家食品药品监督管理总局网站中2006—2015年各年度已注册保健食品信息，建立数据库，进行统计分析。结果：2006—2015年期间注册审批的国产保健食品共计7 882 个。2011—2015年增强免疫力、辅助降血脂、增加骨密度、缓解视疲劳等功能声称所占比率均显著增高（P＜0.05），缓解体力疲劳、辅助降血糖、祛黄褐斑等功能声称所占比率均显著降低（P＜0.05）。2011—2015年枸杞子、黄芪、人参、茯苓、决明子等的使用频率显著降低（P＜0.05），而胶原蛋白、氨基葡萄糖、硫酸软骨素、辅酶Q10等原料的使用频率均显著增高（P＜0.05）；2006—2015年总皂苷、总黄酮及总多糖作为功效成分的使用频率最高；VE、吡啶甲酸铬、氨基酸总量及10-羟基-2-癸烯酸作为功效成分的频率显著降低（P＜0.05），而蛋白质、钙、氨基葡萄糖、花青素或原花青素、腺苷、辅酶Q10等成分的使用频率显著增高（P＜0.05）。结论：2006—2015年国产保健食品发展态势良好，但产品原料和功能声称选择比较集中。有些保健食品的原料、功效成分与其功能声称的吻合度差，亟待增加相关的保健食品功能声称。

关键词: 保健食品, 现状, 数据说明, 功能声称, 功效成分

Abstract: Objective: To analyze the application and distribution of raw materials and functional ingredients (or indicator ingredients) for registered health foods in China during 2006 to 2015, as well as the distribution, diversity and aggregation of health claims for the health products for the purpose of providing basic data for the development of health foods. Methods: A retrospective investigation was made for systematic survey and analysis of the information about registered health foods in China during 2006 to 2015 published on the website of the China Food and Drug Administration and for establishment of a database for statistical analysis. Results: From 2006 to 2015, a total of 7 882 domestic health foods were registered and approved. The proportion of health claims for enhancing immunity, assisting in blood lipid reduction, increasing bone density and alleviating eyestrain rose significantly (P < 0.05), while the proportion of health claims for alleviating physical fatigue, assisting in blood sugar reduction and removing chloasma dropped significantly (P < 0.05). Additionally, wolfberry fruits, Radix Astragali, ginseng, Poria cocos and Semen Cassiae were used significantly less frequently as raw material for registered health foods during 2011–2015, whereas collagen, glucosamine, chondroitin sulfate and coenzyme Q10 were used significantly more frequently (P < 0.05). During 2006–2015, total saponins, total flavonoids and crude polysaccharides as functional components of health foods (excluding nutrient supplements) were most frequently used. While vitamin E, chromium picolinate, total amino acids and 10-hydroxy-2-decanoic acid were used significantly less frequently in health foods (P < 0.05), the application of protein, calcium, glucosamine, anthocyanins or procyanidins, adenosine and coenzyme Q10 was significantly more frequent in health foods (P < 0.05). Conclusion: The development trend of domestic health foods was favorable, but the sources of raw materials and health claims were concentrated too much. Furthermore, there was a poor match between the health claims and raw materials as well as functional components of some health foods. Hence, more related health claims are needed urgently.

Key words: health food, state of the art, data interpretation, functional claim, functional component

中图分类号:

李庆，金润浩，姜国哲，全贞玉，韩春姬. 2006—2015年我国已注册保健食品现状分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201703046.

LI Qing, JIN Runhao, JIANG Guozhe, QUAN Zhenyu, HAN Chunji. State of the Art of Registered Health Foods in China during 2006 to 2015[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201703046.

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2006—2015年我国已注册保健食品现状分析

State of the Art of Registered Health Foods in China during 2006 to 2015

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