食品营养成分分析现状及优化对策研究  

Research on Food Nutrition Composition Analysis and Optimization Countermeasures

作　　者：向海欧 XIANG Haiou(Chongqing Health College,Chongqing 402360,China)

机构地区：[1]重庆健康职业学院,重庆402360

出　　处：《食品安全导刊》2024年第33期135-137,共3页China Food Safety Magazine

摘　　要：本研究通过文献分析和实践调研,系统梳理了食品营养成分的基本分类体系和现代分析技术,重点探讨了当前食品营养成分分析中存在的数据采集不充分、样本处理不规范和分析标准化不足等问题。针对这些问题,提出了优化采样方案、规范处理流程和完善标准体系等改进措施,以期提升食品营养成分分析的准确性和可比性。This study systematically reviewed the basic classification system and modern analytical techniques of food nutritional components through literature analysis and practical research.It focused on discussing current issues in food nutritional component analysis,including insufficient data collection,non-standard sample handling,and inadequate standardization.To address these problems,we proposed improvements such as optimizing sampling plans,standardizing processing procedures,and perfecting the standard system,aiming to enhance the accuracy and comparability of food nutritional component analysis.

关 键 词：食品营养成分 分析技术 样本处理 

分 类 号：TS201.4[轻工技术与工程—食品科学]