Food and health product safety ingredient testing

Food and health product safety ingredient testingIngredient testing of health foodHealth food is a special type of food that aims to promote human health and is targeted at specific populations with specific health needs, with clear health functions. The fundamental characteristic that distinguishes it from ordinary food is that it does not aim to treat diseases, but rather to regulate human functions, reduce risk factors for disease occurrence, and promote human health. As a type of food, health food must have certain health functions, and what can prove its function is that the product contains a certain amount of functional ingredients. The functional ingredients must be quantitatively detectable, and these detection methods must have a certain degree of reliability, and the detection results must be expressed correctly.

Food and health product safety ingredient testingIngredient testing of health foodIngredient testing items for health products: various vitamins and minerals, aloe vera, red wine Sedum, pyridine carboxylic acid. Amino acids, taurine, fatty acids, ginsenosides, immunoglobulin, HC proanthocyanidin lovastatin, quercetin, nucleotide isoquercetin, garlic, plum and ginkgo leaves, total flavonoids oligomaltose, soy oligosaccharides, oligofructose, soy isoflavones, theanine, etc.

The labels and instructions of health food must comply with relevant national standards and requirements, and indicate the following contents:

（1） Health function and suitable population;

（2） Eating method and dosage;

（3） Storage method;

（4） The names and contents of the active ingredients.

（5） Approval number for health food;

（6） Health food labeling;

（7） Other label contents specified by relevant standards or requirements.

Health food refers to food that claims to have specific health functions or is intended to supplement vitamins and minerals. Food that is suitable for specific populations to consume, has the function of regulating the body, is not intended to treat diseases, and does not cause any acute, subacute, or chronic harm to the human body. Health food is divided into functional categories such as enhancing immunity, assisting in lowering blood lipids, assisting in lowering blood sugar, antioxidant, assisting in improving memory, relieving visual fatigue, promoting lead excretion, clearing throat, and nutritional supplements.

Main testing process

1. Sample preparationSample according to standard methods (such as randomly selecting 3 independent packages), grind and homogenize the solid sample, shake the liquid sample well to ensure representativeness, and perform pre-treatment (such as digestion and extraction) on some samples.

2. Instrument testingSelect the corresponding method based on the characteristics of the components. Atomic absorption spectroscopy is commonly used for heavy metals, high-performance liquid chromatography-mass spectrometry (HPLC-MS) is used for prohibited components, and culture method is used for counting microbial contamination.

3. Result determination and reportingCompare national standards (such as GB 2762 "National Food Safety Standard - Limits of Food Contaminants" and GB 14881 "General Hygiene Specification for Food Production"), determine whether they are qualified, and finally issue a report containing testing items, data, and conclusions.

Adhere to core standards

• General safety standards: GB 2760 "National Food Safety Standard for the Use of Food Additives", GB 2763 "National Food Safety Standard for Maximum Residue Limits of Pesticides in Food".

• Special standards for health products: GB 16740 "General Hygiene Requirements for Health Food" and "Regulations on the Use of Auxiliary Materials for Registered Health Food Products".

• Testing method standards: GB 5009 series (such as GB 5009.12 for lead and GB 5009.82 for vitamins), SN/T series import and export testing methods.