食品中合成色素的前处理与检测分析方法研究进展  

Research progress on pretreatment and detecting of synthetic pigments in food

作　　者：周伟娥[1,2] 凌云[1] 张元[1] 李绍辉[1] 蒋受军 姚美伊[1] 李红娜[1] 郑阳[1] 张峰[1] 

机构地区：[1]中国检验检疫科学研究院,北京100123 [2]广西中医药大学,南宁530299 [3]广西玉林食品药品检验所,玉林537000

出　　处：《中国食品添加剂》2015年第9期150-156,共7页China Food Additives

基　　金：国家重大科学仪器设备开发专项项目(2012YQ1400080);北京市科技计划课题(20141100002614020);调味品中添加剂及非食品添加物质的系统筛查及确证方法研究(2013IK198)

摘　　要：合成色素为增进人们的食欲,保持食品色泽鲜艳而添加的非营养成分,多是以煤焦油中提炼出的苯胺染料为原料研制而成。按国家标准规定的要求使用是安全的,但是,若过量摄入合成色素易造成腹泻、中毒,甚至癌症、畸形或突变等危害,需要建立检测分析方法严格控制和监测食品中合成色素添加种类和添加量。本文就10年来食品中合成色素的液液萃取、固相萃取、Qu ECHERs方法等前处理和高效液相色谱法和液相串联质谱法等检测分析方法进行综述,为食品中合成色素的检测分析方法研究提供依据。Synthetic pigments were non-nutrients which added into food in food processing to keep bright color and enhance people＇s appetite. Most of them are made from aniline dyestuffs which extracted from coal tar. If synthetic pigments were taken excessively, people will have diarrhea, poisoning, or even cancer, or deformity and mutations. Therefore, we need to control the types and contents of synthetic pigments strictly. The article reviews the pretreatment and detecting techniques for synthetic pigments in food during recent 10 years. Pretreatment includes LiquidLiquid Extraction, Solid-Phase Extraction, Qu ECHERs and detecting techniques includes High Performance Liquid Chromatography, liquid chromatography-tandem mass spectrometry and so on.

关 键 词：食品 合成色素 前处理 检测 

分 类 号：TS202.3[轻工技术与工程—食品科学]