预包装食品中食药物质应用情况与标签特征分析

Analysis on the application situation and labeling characteristics of food-medicine substances in prepackaged foods

中文关键词:  食药物质  预包装食品  原料  标签  应用

英文关键词:food-medicine substances  prepackaged foods  ingredient  labeling  application

中文摘要:

      目的 了解市售预包装食品中食药物质应用现状及食品标签中相关特征信息标示情况。方法 2025年6—10月, 采集市售含食药物质原料的预包装食品的标签信息, 分析食药物质的应用情况和标签特征, 探索食药物质使用与食品类别之间的关系及组合使用情况。结果 583个食品标签样本共含有103种食药物质, 涉及25类产品, 其中饮料、方便食品、茶叶及其制品3类共327个(56.1%), 极简型产品295个(50.6%); 使用频次居前十位的是枸杞子、枣、橘皮、山楂、甘草、茯苓、山药、桑椹、薏苡仁和蜂蜜。进一步对8类食品(包含大于等于20种产品)中使用的前10位食药物质原料分析发现, 饮料类、茶叶及其制品中使用频次最高的均为枸杞子, 且在其他食药物质的使用上相似度较高, 方便食品中使用频次最高的是山药, 乳制品中使用频率最高的是山楂, 糖果制品、水果制品中使用频次最高的是甘草, 薯类和膨化食品中使用频次最高的是花椒。甘草、枸杞子、茯苓、山药、山楂、橘皮、枣的跨食品类别使用均大于等于4类。在组合使用方面, 山楂、橘皮等8个二项集, 山药、茯苓、莲子等4个三项集具有强相关或极强相关的关联。标签标示出食药物质添加量的产品有300个(51.5%), 有46个(7.9%)产品标示出食药物质特色产地信息, 共有399个(68.4%)产品采用文字、图形标示了“食药物质”“药食同源”类似特征信息。结论 食药物质在预包装食品中应用广泛但集中度高, 以少数常用原料和主流食品品类为主。食药物质组合使用的科学性、产品创新水平及标签标识规范性均需进一步提升。

英文摘要:

      Objective To investigate the current application status of food-medicine substances in commercially available prepackaged foods and the labeling characteristics of relevant information on food packaging. Methods From June to October 2025, label information of prepackaged foods containing food-medicine substances ingredients sold in the market was collected. The application situation of food-medicine substances and labeling characteristics were analyzed, and the relationships between the use of food-medicine substances and food categories as well as their combined applications were explored. Results A total of 583 food label samples were found to contain 103 kinds of different food-medicine substances, covering 25 product categories. Among them, beverages, convenience foods and tea and related products accounted for 327 samples (56.1%). Minimalist-type products were totaled 295 (50.6%). The 10 most frequently used food-medicine substances were: babury wolfberry fruit, Chinese date, dried orange peel, Chinese hawthorn fruit, liquorice root, indian buead, common yam rhizome, mullberry fruit, Ma-yuen jobstears seed and honey. Further analysis was conducted on the top 10 food-medicine substances used in 8 major food categories (each containing great than or equal to 20 kinds of products), which revealed that babury wolfberry fruit was the most frequently used in both beverages and tea products, and these two categories showed high similarity in the use of other food-medicine substances. In convenience foods, common yam rhizome was the most commonly used; in dairy products, Chinese hawthorn fruit was the most frequent; in confectionery and fruit products, liquorice root was the most prevalent; and in potato-based and puffed snacks, bunge pricklyath pericarp was the most used. The 7 kinds of food-medicine substances—liquorice root, babury wolfberry fruit, indian buead, common yam rhizome, Chinese hawthorn fruit, dried orange peel and Chinese date—were used across at least 4 different food categories. Regarding combined usage, 8 two-item sets (e.g., Chinese hawthorn fruit, dried orange peel) and 4 three-item sets (e.g., common yam rhizome, Indian buead, lotus seed) were found to have strong or very strong associations. The added amounts of food-medicine substances were indicated on the labels of 300 products (51.5%), while geographical origin information of the food-medicine substances was provided on 46 products (7.9%). A total of 399 products (68.4%) used text or graphics to highlight food-medicine substances-related characteristics, such as labeling with terms like “food-medicine substances” or “homology of medicine and food”. Conclusion Food-medicine substances are widely used in prepackaged foods but with high concentration, mainly relying on a small number of commonly used materials and mainstream food categories. The scientific basis of combined application of food-medicine substances, product innovation level and standardization of labeling all need to be further improved.