更多關(guān)于已證實(shí)屬于一般公認(rèn)為安全（GRAS）的可直接加入食品中的物質(zhì)種類，請點(diǎn)擊美國FDA 21 CFR 第184部分已證實(shí)屬于一般公認(rèn)為安全（GRAS）的可直接加入食品中的物質(zhì)種類匯總
§ 184.1282 Dill and its derivatives.
（a） Dill （American or European） is the herb and seeds from Anethum graveolens L., and dill （Indian） is the herb and seeds from Anethum sowa, D.C. Its derivatives include essential oils, oleoresins, and natural extractives obtained from these sources of dill.
（b） Dill oils meet the description and specifications of the “Food Chemicals Codex,” 4th ed. （1996）, pp. 122–123, which is incorporated by reference in accordance with 5 U.S.C. 552（a） and 1 CFR part 51. Copies are available from the National Academy Press, Box 285, 2101 Constitution Ave. NW., Washington, DC 20055 （Internet address http://www.nap.edu ）, or may be examined at the Center for Food Safety and Applied Nutrition's Library, Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740, or at the National Archives and Records Administration （NARA）. For information on the availability of this material at NARA, call 202–741–6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.
（c） Dill and its derivatives are used as flavoring agents and adjuvants as defined in §170.3（o）（12） of this chapter.
（d） The ingredients are used in food at levels not to exceed good manufacturing practice.
（e） [Reserved]
（f） Prior sanctions for these ingredients different from the uses established in this section do not exist or have been waived.
[42 FR 14653, Mar. 15, 1977, as amended at 42 FR 55205, Oct. 14, 1977; 49 FR 5612, Feb. 14, 1984; 64 FR 1760, Jan. 12, 1999]
