黄精为原料的食品专利计量分析-《西部中医药》

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Author(s):: MA Minmin, XIN Bao, QIAN Wenwen, DU Ruilin, DANG Lina; School of Public Health,Shaanxi University of Chinese Medicine, Xianyang 712046, China

摘要:: 目的分析黄精食品专利在中国的现状及发展趋势。方法在中国专利数据库以“黄精”为主题词，检索并筛选出近20年黄精食品发明专利，建立Excel数据库，用ROST CM6词频分析软件分别从专利申请趋势、发明人、地区、专利权人、授权情况、食品剂型等6方面进行统计分析。结果黄精食品专利目前处于增速发展期，申请专利公司和高校居多，申请地区多为南方城市，以安徽，湖南为主；专利授权率为28.77%（168/584）；黄精食品剂型多样，饮品、保健食品、零食、主食、调味品、黄精制品及糕点涉及面广，尤其对酒、茶、饮料的开发较成熟。结论黄精在食品开发中具有价值和潜力；专利科技创新有待加强；合理规范开发黄精食品，着力发展黄精保健食品、营养强化食品、黄精经典食疗方等健康食品是相关企业、科研机构的研究重点之一。

Abstract:: ObjectiveTo analyze current state and development trend of Huangjing (Polygonati Rhizoma) food patent in China. Methods“Huangjing” was chosen as the key words in China patent database, to search and screen Huangjing food invention patent in recent 20 years, and establish Excel database, ROST CM6 word frequency analysis software was used to perform statistical analysis from six aspects: patent application trend, inventor, district, patentee, authorization, food formulation and others respectively. ResultsHuangjing food patent is currently in the growth period, most companies and universities applied for the patents, the application area was the southern cities, Anhui and Hunan mainly; patent authorization rate was 28.77%(168/584); Huangjing food formulations were various, drinks, health food, snacks, staple food, seasoning, Huangjing products and cookies covered a wide range, especially the development of alcohol, tea and drinks more mature. ConclusionHuangjing possesses the value and potential in food development; patent technology innovation needs to be strengthened; reasonable and standardized development of Huangjing food, focusing on the development of Huangjing health food, nutrient fortified food and Huangjing classic dietotherapy formulation and other health food is one of the research focuses of the relevant enterprises and scientific research institutions.