原标题：2025年中国滋补产业新质发展大会在穗召开 长期以来，鱼胶等滋补产业虽然市场广阔，但面临着产品功效难以科学验证、质量标准体系尚待完 善等行业隐忧。尤其是部分企业降本逐利的违规操作，不仅损害行业声誉，更导致消费者信任度下降。 在此背景下，鱼胶（花胶）产业正通过全产业链标准化建设与科技赋能，破解市场信任难题。 聚焦"养宫"需求，从经验传承到科学循证 大会发布了多项鱼胶科研成果，实现传统功效与现代科学的深度融合。中国中医科学院中药资源中 心中药材品质评价研究室主任詹志来教授考证了鱼鳔的历史沿革，证明了鱼胶始见于东晋裴渊所著《广 州记》，在妇科中的应用可追溯至汉唐时期。 华南农业大学食品学院杜冰教授团队发布花胶养宫抗衰实验成果，证实鳕鱼胶、红鱼胶含有6型养 宫胶原蛋白，而6型胶原蛋白是子宫重要营养成分。 10月17日，2025年中国滋补产业新质发展大会在广州盛大启幕。中国工程院院士薛长湖、中国渔业 协会会长崔利锋、广东省农业技术推广中心副主任张海发、全国水产标准化技术委员会秘书长房金岑、 中国检验检疫科学研究院粤港澳大湾区研究院院长王云帆、广州市农业农村局相关领导，以及来自中国 中医科学院、中国水产科学研究院 ...

Core Viewpoint - The release of the "China Fish Maw Nutrition Handbook" marks a significant step in providing authoritative guidance on the nutritional value and health benefits of fish maw, a traditional Chinese delicacy, amidst growing consumer interest in health and wellness [2][3][4][5]. Group 1: Overview of Fish Maw - Fish maw, made from fish bladders, has been a part of Chinese dietary and medicinal practices for nearly 2,000 years, particularly valued in women's health [11][19][20]. - The nutritional handbook aims to systematically outline the dietary culture, nutritional components, and health benefits of fish maw, promoting informed and healthy consumption choices [15][16]. Group 2: Nutritional Value - Fish maw is rich in various types of collagen, essential amino acids, and minerals such as calcium, iron, and selenium, contributing to its health benefits like kidney nourishment, blood health, and anti-aging effects [12][13][51][79]. - The core nutritional components include collagen proteins, elastic proteins, active proteins, and polysaccharides, which play significant roles in skin hydration, uterine health, and bone structure [53][60][64][71]. Group 3: Cultural Significance and Consumption - Fish maw has become a staple in various regional cuisines across China, with different cooking methods and cultural practices surrounding its use, particularly in Guangdong, Jiangsu, and Hong Kong [106][110][115]. - The increasing health consciousness among consumers has led to a rise in the fish maw market, with innovations in processing and product offerings catering to modern dietary preferences [14][162]. Group 4: Preparation and Storage - Fish maw is typically sold as a dried semi-finished product requiring rehydration and cooking, with various methods such as water soaking, steaming, and frying to enhance its texture and flavor [121][145]. - Proper storage conditions are essential for maintaining the quality of dried fish maw, emphasizing the need for a dry, ventilated environment to prevent spoilage [146][147].