目的 介绍采用淀粉和植物纤维2类植物基可降解材料制成的一次性餐具存在的食品安全隐患及其研究进展，以期为植物基可降解餐具的深入研究和相关标准制定提供支持。方法 综述淀粉和纤维素2种植物基可降解材料在餐具上的应用，同时结合餐具的工艺流程等生命周期对植物基可降解餐具中潜在的有害物质来源进行综述。结果 餐具的潜在危害主要来源于溶出的微颗粒、重金属和添加剂，其在与食品接触过程中发生迁移而进入人体，从而对人体健康造成威胁。结论 应逐渐建立和完善植物基可降解一次性餐具在使用过程中各化学物的迁移限量要求、检测方法、毒理学数据等相关具体法规和标准，如何保证在产品保质期内的使用安全性也需深入研究。

The work aims to introduce the hidden food safety hazards of starch and plant fiber plant-based degradable tableware and the research progress, in order to provide support for the in-depth study of plant-based degradable tableware and the formulation of related standards. The application of two plant-based degradable materials, starch and cellulose in tableware was reviewed. At the same time, the potential sources of harmful substances in plant-based degradable tableware were summarized in combination with the process flow and life cycle of the tableware. The potential hazards mainly came from the migration of dissolved microparticles, heavy metals and additives in the process of contact with food and entered the human body, posing a threat to health. It is necessary to gradually establish and improve the specific laws and standards related to the migration limit requirements, detection methods and toxicological data of chemical substances in the use of plant-based degradable disposable tableware. How to ensure the safety of the product during the shelf life also needs to be studied in depth.