韩国保健食品检测标准(英文版)

ContentsGeneralProvisions.CommonStandardsandSpecifications.1Ingredientsusedformanufacturinghealthfunctionalfood.2CommonStandardsformanufacturingprocess.3Commonspecifications.4Applicationofstandardsandspecificationsofhealthfunctionalfood.5Pass/Faildeterminationaboutstandardsandspecifications.6Preservationanddistributionstandards.7Samplingandhandling.StandardsandSpecificationsforeachfunctionalingredient.1Nutrients.1.1VitaminsandMinerals.1.1.1VitaminA.1.1.2Beta-carotene.1.1.3VitaminD.1.1.4VitaminE.1.1.5VitaminK.1.1.6VitaminB1.1.1.7VitaminB2.1.1.8Niacin.1.1.9Pantothenicacid.1.1.10VitaminB6.1.1.11Folicacid.1.1.12VitaminB12.1.1.13Biotin.1.1.14VitaminC.1.1.15Calcium.1.1.16Magnesium.1.1.17Iron.1.1.18Zinc.1.1.19Copper.1.1.20Selenium.1.1.21Iodine.1.1.22Manganese.1.1.23Molybdenum.1.1.24Potassium.1.1.25Chrome.1.2Dietaryfiber.1.3Protein.1.4Essentialfattyacid.2Functionalingredients.2.1Terpenes.2.1.1Ginseng.2.1.2Redginseng.2.1.3Plantscontainingchlorophyll.2.1.4Chlorella/Spirulina.2.2Phenols.2.2.1Greenteaextracts.2.2.2Aloewholeleaves.2.2.3Propolisextracts.2.2.4CoenzymeQ10.2.2.5Soybeanisoflavone.2.3Fattyacidandlipids.2.3.1Edibleoilcontainingomega-3fattyacid.2.3.2Edibleoilcontaininggamma-linolenicacid.2.3.3Lecithin.2.3.4Squalene.2.3.5Phytosterol/Phytosterolester.2.3.6Sharkliveroilcontainingalkoxyglycerol.2.3.7Edibleoilcontainingoctacosanol.2.3.8Japaneseapricotextracts.2.3.9Conjugatedlinoleicacid.2.3.10Garciniacambogiaextracts.2.3.11Lutein.2.3.12Haematococcuspluvialisextracts.2.3.13Sawpalmettoextracts.2.4SugarandCarbohydrates.2.4.1Glucosamine.2.4.2N-acetylglucosamine.2.4.3Mucopolysaccharide․mucoprotein.2.4.4DietaryfiberGuargum/GuargumhydrolysateGlucomannan(Konjacmannan)OatIndigestiblemaltodextrinSoybeanfiberTreeear(Auriculariaauricular)WheatfiberBarleyfiberArabicgum(acaciagum)CornbranInulin/ChicoryextractsPsylliumhuskPolydextroseFenugreekseed.2.4.5Aloegel.2.4.6Ganodermalucidumfruitbodyextracts.2.4.7Chitosan/Chitooligosaccharide.2.4.8Fructooligosaccharide.2.5Fermentationmicroorganisms.2.5.1Probiotics.2.5.2Redyeastrice.2.6Aminoacidandproteins.2.6.1SoybeanproteinA.[AnnexedtheTable1]TableofrandomsamplingnumbersandusagemethodB.[AnnexedtheTable2]NutrientreferencevalueC.[AnnexedtheTable3]DietaryReferenceIntakesforKoreansD.[AnnexedtheTable4]ApplicationTableforTestingMethodsGeneralProvisions1.PurposesoftheHealthFunctionalFoodCode1)ThisCodeestablishesthestandardsandspecificationsformanufacturing,processing,production,import,distribution,storage,etc.,ofhealthfunctionalfoodforsale.2)ThisCodepromotesthedistributionofstandardizedhealthfunctionalfoodandassurestheconsumer’ssafetythroughprovidingthestandardsandspecificationsforfunctionalingredientsandfinalproductforhealthfunctionalfood.3)ThisCodealsointendstoestablishatransparentandscientificregulatorysystemofhealthfunctionalfoodthroughprovidingregulatoryguidelinestotheauthorizedofficers.2.ScopeoftheCode1)Thestandardsandspecificationsregardingmanufacturing,processing,production,import,distribution,storage,etc.,ofhealthfunctionalfoodundertheChapter14oftheHealthFunctionalFoodAct;2)TheingredientsorthecompoundsofhealthfunctionalfoodundertheChapter15oftheHealthFunctionalFoodAct;and3)RegulationforlabelingstandardsofhealthfunctionalfoodundertheChapter17oftheHealthFunctionalFoodAct.3.ContentsoftheCode1)ThisCodecoversgeneralprovisions,generalstandardsandspecifications,standardsandspecificationsforeachfunctionalingredient,andtestingmethods.2)Thestandardsandspecificationsforeachfunctionalingredientareclassifiedintosectionsaccordingtothetypesofhealthclaims,intodivisionsaccordingtothecharacteristicsofactivecompound(ormarkercompound)offunctionalingredients,andintogroupsaccordingtothefunctionalingredients.(1)Thesectionsareclassifiedintonutrients,whichhavenutrientfunctionandfunctionalingredients,inordertoseparatelycategorizetheproductsbeingintendedtosupplementnutrients.(2)Thedivisionsareclassifiedintoterpenes,phenols,fattyacidandlipids,etcaccordingtothecharacteristicsofactivecompounds(ormarkercompounds)offunctionalingredients.(3)Thegroupsareclassifiedintovitaminsandminerals,edibleoilcontaininggamma-linolenicacidproducts,glucosamine,etc.,whichareingredientsprovidedinthesectionsorthedivisions.3)Thestandardsandspecificationsforeachfunctionalingredientcoverstandardsformanufacturing,specifications,specificrequirementsforthefinalproductsandtestingmethods.(1)Thestandardsformanufacturingcoverrawmaterials,preparationand/orprocessing,contentofactivecompoundorcomponent(ormarkercompound),andcautionsforpreparationorprocessing.Especiallythecautionsforpreparationorprocessingincludethestandardsofpoisonousordeleterioussubstanceswhichshallbecontrolledduringmanufacturingprocess.(2)Thetermspecificationsreferstothespecificationsoffunctionalingredientsand/orfinalproductsmanufactured/processedusingfunctionalingredientstherewith.(3)Theprerequisiteforthehealthfunctionalfoodcoverhealthclaims,intakeamount,andwarningnoticeforintake,etc.(4)Thetestingmethodscovertestingmethodsforeachspecification.4)Thetestingmethodscovergeneralprinciples