论进口食品中文标签对配料的倾向性误译  

Errors in Chinese Translations of the Names of Ingredients in Imported Foods

作　　者：王世钰[1] WANG Shiyu

机构地区：[1]上海第二工业大学,上海市201209

出　　处：《中国科技翻译》2020年第1期25-28,共4页Chinese Science & Technology Translators Journal

基　　金：上海第二工业大学“外国语言文学学科”(XXKPY1605)重点学科培育建设的阶段性成果。

摘　　要：在国内市场上,进口食品配料表的中译文常存在对源语文本进行倾向性误译现象,通过省略源语文本对添加剂的强调性说明、原文中的非天然成分、对配料的补充解释等方法使产品看似"更健康",但剥夺了消费者对真实配料的知情权。食品配料关系到消费者健康安全,中译内容应保证译文的忠实性,从而提升国内进口食品的安全可信度。Errors are often found in Chinese translations of the names of the ingredients in imported foods. Omissions are often committed to the effect that the foods may seem healthier than they actually are. This denies consumers an accurate understanding of the ingredients. Since the ingredient list is important for the health of consumers, the Chinese translation should be faithful to the original text so as to ensure the safety and credibility of imported foods sold in China.

关 键 词：进口食品 中文标签 配料 误译 

分 类 号：H315.9[语言文字—英语]