WS/T 464-2015Regulation of food composition data expression (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

Drafting organizations of this standard. Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention, Shanghai Municipal Center for Disease Control and Prevention, Zhejiang Provincial Disease Prevention and Control Center Anti-control center.

1 Scope

This standard specifies the basic requirements of food composition data expression specifications, food description information and classification, food coding, food composition data the source, food ingredient name and value rules, and the binding rules for food ingredient data.

This standard applies to the expression and description of food composition data.

2 Normative references

The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article Pieces. For undated references, the latest version (including all amendments) applies to this document.

GB/Z 21922 Basic terms of food nutrition

3 Terms and definitions

The following terms and definitions apply to this document.

Food composition data A set of descriptions of food names and their characteristics, food ingredient names and their contents, and standardize ingredient definitions, contents, attributes, relationships, labels and values Data requested.

Food composition table Organize, compile and manage the collection of food composition data in tabular form. These data have themes, can be identified, and specify the Relevance and unity. According to different themes, the food composition table is divided into a comprehensive composition table and a summary composition table.

Food composition database A collection of food composition data organized, stored and managed according to the data structure. These data are subject, identifiable, and can be computerized Process and serve a variety of applications. Under the condition of meeting the theme needs and management, the correlation and unity between variables are stipulated.

The food component database is divided into comprehensive database and specific theme database according to different goals.

Tagname

According to the scientific naming rules of food ingredients established by the International Food Ingredients Alliance (INFOODS), established in the food ingredient database A set of "marks" the scientific names of food ingredients and the methods of expression of information such as the detection or calculation methods on which they are based, including units and value rules Then wait.

Conversion factor

A parameter used to describe the relationship between the measured value of a component and its actual expressed value. The conversion factor is often a prescribed constant.

Edible part

The remaining part of food after removing its inedible parts.

Identification symbol Normative symbols used in the database for non-data-type expression of component content, such as untested, estimated value, borrowed value, etc.

Substitution.

The limit of quantitation Under certain detection conditions, when a certain degree of accuracy and precision is reached, the lowest concentration of the analyte in the test sample is detected.

4 Basic requirements

4.1 The main content of the food composition database (table) includes themes, instructions for use, data sources, definitions of each composition and analysis methods, Ingredient name, edible part, content value or identification symbol, and other information that needs to be explained.

4.2 Food composition data should be expressed in terms of the composition content per 100g edible part. The labeling of each food ingredient data should comply with Appendix A Requirements.

4.3 The food composition database should be systematic, expandable and stable. The format of the food composition database includes Two forms of sub-database.

4.4 The food should be representative, and the national standard method should be the first choice for the component detection method. When there is no national standard method, international organization recommendations can be used Methods, such as Codex Alimentarius Commission (CODEX), Association of Analytical Chemists (AOAC), etc., industry standards and publicly available Develop the measurement method based on the table literature.

5 Food description information and classification

7 Sources of food composition data

7.1 The sources of food composition data can include laboratory measured data, derived data and borrowed data. Compile food composition database (table) the actual measured data and derived data are preferred at the time.

7.2 When the content value of food ingredients is derived from the actual measurement of the laboratory, the laboratory is required to have obtained qualification accreditation and the content value is in Obtained under guaranteed quality control conditions.

7.3 Derivative data is data derived from calculation or statistics of a certain measurement data of food composition according to a certain conversion relationship.

The conversion factor used should meet the requirements of 8.2.

7.4 The borrowed data refers to the data of the same or similar food in the authoritative database of other countries or regions, which can be the whole food Data can also be a value in a food. When borrowing literature data, the laboratory qualification, testing method principle, precision, Accuracy and copyright permit, and this needs to be explained when borrowing data.

8 Food ingredient names and value rules

9 Binding rules for food composition data

9.1 The ash content in food should be greater than or equal to the sum of its mineral content.

9.2 In every 100g of edible food, the sum of water, ash, protein, fat, carbohydrate and dietary fiber should in principle be equal to 100g. When checking the data, taking into account the detection error, the absolute value of the sum should be 90g~110g.

9.3 Per 100g of edible food, the content of total dietary fiber is in principle greater than or equal to soluble dietary fiber and insoluble dietary fiber the sum of content. When checking the data, taking into account the detection error, the absolute value of the relative difference between the two contents is less than 10% of the total dietary fiber.

9.4 Per 100g of edible food, the crude fat content is in principle greater than or equal to the sum of all fatty acid monomer content. Data check when considering the detection error, the total content of each fatty acid monomer should be less than 110% of the crude fat content.

9.5 In every 100g of edible food, the protein content obtained by multiplying the total nitrogen content by the conversion factor is in principle greater than or equal to 18 amino acids the sum of the acid content. When checking the data, considering the detection error, the total content of 18 amino acids should be less than 110% of the protein content.

9.6 The content of vitamin C and dietary fiber in animal foods is generally zero or very low, and can be marked as "0" in theory.

9.7 The content of cholesterol and vitamin B12 in plant foods is generally zero or very low, and theoretically can be labeled as "0".

Appendix A

(Normative appendix) Names, expression units and label names of food ingredients the names and expression units of food ingredients should comply with the requirements of Table A.1~Table A.6.Some food ingredients have multiple label names, users can Make your own choice according to your needs.