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Research progress on quality control methods for medicinal and edible homologous animal-derived foods
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Wan-Xin HAN1, 2, Yan-Xia QI1, Hui-Yuan CHENG2, *, Yan JIN2, *
Journal of Food Safety & Quality | 2026, 17(5) : 80 - 90
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Journal of Food Safety & Quality | 2026, 17(5): 80-90
• Special Topic: Functional Foods and Functional Components •
Research progress on quality control methods for medicinal and edible homologous animal-derived foods
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Wan-Xin HAN1, 2, Yan-Xia QI1, Hui-Yuan CHENG2, *, Yan JIN2, *
Affiliations
  • 1.College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
  • 2.Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250926001
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“Medicinal and edible homology” is a concept that integrates traditional Chinese medicine with dietary culture, emphasizing the role of food in health preservation, disease prevention and treatment. Animal-derived foods are an important component of this medicinal and edible homology system, serving as excellent sources of protein,vitamins and minerals, and capable of exerting regulatory effects on the human body. This paper took the quality control of medicinal and edible homologous animal-derived foods as its subject, systematically reviewing the major existing problems, and summarizing the application of various commonly used methods and technical approaches,including morphological identification, microscopic identification, modern molecular biology techniques and chromatography techniques. Based on the above research and considering the current slow development of medicinal and edible homologous animal-derived foods and the limited application of multi-omics technologies in this field, this paper provided prospects from 2 aspects: Future research directions and development prospects, to serve as a reference for improving the scientific validity and applicability of quality standards for medicinal and edible homologous animal-derived foods.

medicinal and edible homology  /  animal-derived food  /  quality control  /  species authentication  /  quality evaluation model
韩万鑫, 祁艳霞, 程荟元, 靳艳. 药食同源动物源食品质量控制方法研究进展. 食品安全质量检测学报, 2026 , 17 (5) : 80 -90 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250926001
Wan-Xin HAN, Yan-Xia QI, Hui-Yuan CHENG, Yan JIN. Research progress on quality control methods for medicinal and edible homologous animal-derived foods[J]. Journal of Food Safety & Quality, 2026 , 17 (5) : 80 -90 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250926001
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Year 2026 volume 17 Issue 5
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250926001
  • Receive Date：2025-09-26
  • Online Date：2026-11-05
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  • Received：2025-09-26
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Affiliations
    1.College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
    2.Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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