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食用级二氧化钛(TiO2)作为食品添加剂在食品工业领域已得到广泛应用,其安全性亦得到了美国食品与药物管理局的认可。纳米TiO2由于具有纳米特性,比常规级TiO2在食品中应用更显优势。但是常规级TiO2的食品安全性数据是否适用于纳米TiO2存在质疑,这对纳米TiO2在食品中的广泛应用产生了一定的阻碍作用。本文在介绍纳米TiO2在食品工业领域中广阔应用的基础上,综述了纳米TiO2的食用安全性研究进展,为促进纳米TiO2在食品工业领域中的安全有效利用提供参考。
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基本信息:
DOI:10.19813/j.cnki.weishengyanjiu.2015.06.038
中图分类号:R155
引用信息:
[1]陈章健,王云,贾光.纳米二氧化钛食品安全性研究进展[J].卫生研究,2015,44(06):1036-1041.DOI:10.19813/j.cnki.weishengyanjiu.2015.06.038.
基金信息:
国家重点基础研究发展计划(973计划)(No.2011CB933402); 国家自然科学基金青年科学基金(No.31400863); 北京市自然科学基金(No.7132117)
2015-03-03
2015
2015-07-23
2015-07-27
2015
1
2015-11-30
2015-11-30