尽管经过了半个世纪的努力,现在仍需要在食物成分分析方法和数据上进行国际间的协调统一。实际上,正如前文所述,分析供能宏量营养素特定成分的新方法的不断发展,使这一状况更加复杂,从而比以往更加需要方法的协调统一。本文讨论了蛋白质、脂肪和碳水化合物的常用分析方法,并根 Despite half a century of hard work, there is still a need for an international harmonization of food ingredient analysis methods and data. In fact, as mentioned earlier, the continuous development of new methods for supplying specific components of macronutrients complicates the situation and calls for more harmonization of methods than ever before. This article discusses common analytical methods for proteins, fats and carbohydrates, and their roots