转基因大豆的食用安全性研究进展

路超,袁建琴,马艳琴,赵江河,史宗勇

农学学报. 2015, 5(12): 82-85

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PDF(1127 KB)
农学学报 ›› 2015, Vol. 5 ›› Issue (12) : 82-85. DOI: 10.11923/j.issn.2095-4050.cjas15060002
农业工程 农业机械 生物技术 食品科学

转基因大豆的食用安全性研究进展

  • 路超,袁建琴,马艳琴,赵江河,史宗勇
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Research progress on food safety of genetically modified soybeans

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摘要

为了更深刻的了解转基因大豆的食用安全性,介绍了国内外转基因作物的发展和种植应用现状。从营养学、毒理学和过敏性三个方面归纳了转基因大豆食用安全性研究现状,提出了应秉着科学的态度,以实验研究为手段,用数据说话,以转化体为安全评价试验的个案,以品系为安全证书申请的个案,对转基因生物进行系统的安全评价,建议进一步加强食用转基因大豆营养积累、引入基因对代谢激素分泌及其对过敏性影响的研究。

Abstract

In order to deeply understand the edible safety of genetically modified soybean, the development and application status of transgenic crops at home and abroad were introduced. From the three aspects of nutrition, toxicology and allergy, the study summed up the research status of food safety of genetically modified soybean. The authors proposed that the society should uphold a scientific attitude, regard the experiment as a means of research and use data to come to the conclusion. Transform body and lines should be used as the case for the application of safety certificate, and then systematical safety assessment for the transgenic organisms should be carried out. The authors also suggested further strengthening nutrition accumulation of edibletransgenic soybeans, and introducing the research on the effects of gene on metabolic hormone secretion and allergy.

关键词

转基因大豆;营养学评价;毒理学评价;过敏性评价;进展

Key words

genetically modified soybean; nutrition evaluation; toxicology evaluation; allergy evaluation; Sprogress

引用本文

导出引用
路超,袁建琴,马艳琴,赵江河,史宗勇. 转基因大豆的食用安全性研究进展. 农学学报. 2015, 5(12): 82-85 https://doi.org/10.11923/j.issn.2095-4050.cjas15060002
Research progress on food safety of genetically modified soybeans. Journal of Agriculture. 2015, 5(12): 82-85 https://doi.org/10.11923/j.issn.2095-4050.cjas15060002

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