潮汕粿品色素安全性调查与研究  

Investigation on the Safety of the Pigment of Chaoshan Cake Products

作　　者：严赞开[1] YAN Zan-kai(College of Chemistry and Environmental Engineering,Hanshan Normal University,Chaozhou,Guangdong, 521041)

机构地区：[1]韩山师范学院化学与环境工程学院,广东潮州521041

出　　处：《韩山师范学院学报》2017年第3期26-30,40,共6页Journal of Hanshan Normal University

摘　　要：粿品是潮汕的特色小吃,其五颜六色,种类繁杂.着眼于潮汕粿品着色剂的食用安全性问题,对42种粿品开展广泛的调查与研究.结果表明:在42种粿品中有20种为无色粿品,22种则为有色粿品.在有色粿品中,有5种粿品色素来自加工中,而有11种粿品色素来源于原料带入的植物色素,这16种粿品的色素均具有很高的食用安全性;另外6种红色粿品色素是添加了人工合成色素罗丹明B类化合物,该类化合物应严禁用于粿品中.Chaoshan cake is a special snack with different colors and of complex varieties.This paper focuses on the food safety problems of the colorants of Chaozhou cake products.42kinds of Chaoshan cake products have been extensively investigated and studied.The results show that there are20kinds of colorless Chaoshan cakes and22kinds of colored ones.Among the colored cake products,5kinds of cake product pigments come from the processing,11kinds of cake product pigments are plant pigment from raw materials.These16kinds of cake product pigments are of quite high-level food safety.In addition,there are6kinds of red Chaoshan cake products added with synthetic pigment Rhodamine B compounds which should be forbidden to be used.

关 键 词：粿品 色素 安全性 

分 类 号：TS202[轻工技术与工程—食品科学]