| 牛家华,卢明华,王勇.化学通报,2020,83(9):805-812. |
| 食品中7种常见的非食用色素检测研究进展 |
| Research Progress in Detection of Seven Common Inedible Pigments in Food |
| 投稿时间：2019-09-18 修订日期：2020-01-26 |
| DOI： |
| 中文关键词: 食品 非食用色素 检测方法 |
| 英文关键词:Food Inedible pigments Detection methods |
| 基金项目:河南省高校科技创新人才支持计划项目（17HASTIT003）和国家自然科学基金项目（21477033）资助 |
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| 中文摘要: |
| 食用色素可以明显改善食品外观，激发食欲，在食品行业有着广泛的应用，但若向食品中添加非食用色素来代替食用色素，则会对人体存在致癌风险。食品中常见的非食用色素有以下7种：碱性嫩黄O、碱性橙Ⅱ、酸性橙Ⅱ、苏丹红、若丹明B、美术绿和孔雀石绿，而目前对这7种非食用色素检测的国家标准还未全部建立。本文综述了近3年来食品行业中针对这7种非食用色素的各种检验方法，以期为食品安全监督检测提供参考。 |
| 英文摘要: |
| Edible pigments have important applications in the food industry because of they can improve the appearance of food and stimulate appetite. However, if inedible pigments are added to foods instead of edible pigments, there is a risk of carcinogenesis in humans. There are seven common inedible pigments in food: Auramine O, Basic Orange Ⅱ, Acid Orange Ⅱ, Sudan Red, Rhodamine B, Lead Chrome Green and Malachite Green. At present, the national standards for detecting these inedible pigments have not been established yet. This paper summarized a variety of analysis methods for the determination of common inedible pigments in the food industry so as to provide reference for food safety supervision and inspection. |
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