The proximate composition of foods includes moisture, ash, lipid, protein and carbohydrate contents. These food components may be of interest in the food industry for product development, quality control (QC) or regulatory purposes. Analyses used may be rapid methods for QC or more accurate but time-consuming official methods. Sample collection and preparation must be considered carefully to ensure analysis of a homogeneous and representative sample, and to obtain accurate results. Estimation methods of moisture content, ash value, crude lipid, total carbohydrates, starch, total free amino acids and total proteins are put together in a lucid manner.
食品的近似成分包括水分、灰分、脂质、蛋白质和碳水化合物含量。这些食品成分在食品工业中可能因其产品开发、质量控制（QC）或监管目的而受到关注。所使用的分析方法可能是用于质量控制的快速方法，也可能是更准确但耗时的官方方法。必须仔细考虑样品的采集和制备，以确保分析的是均匀且具有代表性的样品，并获得准确的结果。水分含量、灰分值、粗脂肪、总碳水化合物、淀粉、总游离氨基酸和总蛋白质的估算方法以清晰明了的方式汇总在一起。
