各国(地区)食用色素的使用现况与比对分析  

Usage Status and Comparison Analysis of the Food Colour in Some Countries (Regions)

作　　者：邹志飞[1] 蒲民[2] 李建军[2] 陈永红[1] 

机构地区：[1]广东出入境检验检疫局技术中心,广东广州510623 [2]国家质量监督检验检疫总局标准法规中心,北京100088

出　　处：《中国食品卫生杂志》2010年第2期112-121,共10页Chinese Journal of Food Hygiene

基　　金：国家质检总局科技计划项目(2007IK068);广东出入境检验检疫局科技项目(2005GDK26);国家质量监督检验检疫总局公益性行业科研专项(10-54)

摘　　要：食用色素分为焦油色素、天然色素和其他3类。按化学结构,食用焦油色素分为偶氮类、三芳基甲烷类、氧杂蒽类、荧光酮类、喹啉衍生物和靛系染料,天然色素分为四吡咯(卟啉类)衍生物、异戊二烯衍生物、花青苷类衍生物、酮类衍生物、醌类衍生物和其他类。食用色素的编码有INS、E-Number、CI以及部分国家(地区)对合成色素的代号。本文分类介绍了中国大陆、CAC、俄罗斯、欧盟、美国、加拿大、日本,以及中国香港、中国澳门和中国台湾10个国家(地区)的食用色素管理规定与允许使用品种。对各国(或地区)食品添加剂标准表述方式、禁止使用色素的规定、对焦油色素应用态度差异、允许使用色素(焦油色素、天然色素和其他类)品种的使用差异,以及食用色素使用范围与限量差别进行了比对分析,提出了我国出口食品生产应根据出口国(或地区)标准确定色素的使用,我国对进口食品应根据其来源确定重点关注色素品种与限量的建议,并分析了食用色素应用发展的趋势。Food colour was divided into three categories,that was tar pigments,natural pigments and others. Edible tar pigment was classified to azo,triarylmethane,xanthene,fluorescent ketone,quinoline derivatives and indigo dye,and natural pigment was classified to tetrapyrroles （ porphyrins） derivatives,isoprene derivatives,anthocyanin derivatives, ketone derivatives,quinone derivatives and the others according to their chemical structure. There are INS,E-number, C. I. and the code about synthetic pigment in some countries （regions） in food color. The regulations and the use varieties about food colour of China,CAC,Russia,EU,US,Canada,Japan,HongKong China,Macao China and Taiwan China were introduced respectively. Comparison analysis about differences in formulation of food additicve standard,prohibition about colour variety,attitude about usage of edible tar colour,and colour variety （tar colour,natural colour and others）, scope and limits about colour usage were performed with comparative analysis. Colour usage in the produce of export food in accordance with standard of destination,focus on variety and limit of colour in import food according to their sources was proposed,and trends about usage of food colour was Prospected also.

关 键 词：食用色素 使用标准 差异比对 

分 类 号：TS202.3[轻工技术与工程—食品科学]