【摘要】 目的 评价竹叶粉的食用安全性。方法 通过文献检索、营养成分及活性成分检测、卫生学指标（重金属、农药残留和微生物污染）检测、毒理学安全性评价（急性经口毒性试验、三项遗传毒性试验和90 d经口毒性试验）等多方面综合评估竹叶粉食用安全性。结果 竹叶在国内外有悠久的食用和使用历史，未见有中毒和不良反应记载。竹叶样品含有蛋白质等营养成分，总酚含量较高，各项卫生学指标均未超出类似食品限量要求。毒理学安全性评价试验中，竹叶粉未表现出毒性作用，未观察到有害作用剂量为4.0 g/kg·BW。结论 竹叶粉摄入剂量低于6 g/d时，对一般成人可能造成的不良健康作用极小。更多还原

【Abstract】 Objective To evaluate the food safety of bamboo leaf powder.Methods The edible safety of bamboo leaf powder was evaluated through a literature review and the following aspects were considered: nutritional composition and active ingredient detection, hygiene indexes(heavy metals, pesticide residues, and microbial contamination) detection, toxicological safety evaluation(acute oral toxicity, three genotoxicity, and 90-day oral toxicity tests).Results Bamboo leaves presented a long history of consumption and use at home and abroad, and no record of poisoning or adverse reactions was found.Bamboo leaf powder contained protein and other nutrients, and a relatively high phenol content.All the sanitary indicators did not exceed the limit requirements of similar foods.The toxicological safety evaluation test showed that bamboo leaf powder had no harmful effects and that its NOAEL was 4.0 g/kg·BW.Conclusion When the dosage of leaf powder is greater than 6 g/d, little adverse health effects may occur in the general adult population.更多还原