食品合成色素前处理中富集技术的研究进展  

Research progress of enrichment technology in pretreatment of food synthetic pigment

作　　者：黄蓉 刘琪 肖雨诗 曹强 刘娜 吴立冬[2] 程雷[1] HUANG Rong;LIU Qi;XIAO Yu-Shi;CAO Qiang;LIU Na;WU Li-Dong;CHENG Lei(School of Food and Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University(BTBU),Beijing 100048,China;Quality and Standards Research Center,Chinese Academy of Fishery Sciences,Beijing 100141,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]北京工商大学食品与健康学院,北京市食品添加剂工程技术研究中心,食品营养与人类健康北京高精尖创新中心,北京100048 [2]中国水产科学研究院,农业农村部水产品质量安全控制重点实验室,北京100141 [3]上海海洋大学水产与生命学院,上海201306

出　　处：《食品安全质量检测学报》2020年第13期4401-4408,共8页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2018YFC1604203)。

摘　　要：合成色素作为添加剂被广泛应用于食品中,但是合成色素的超范围添加和非法添加会给人体健康带来安全隐患,有必要对其含量进行检测。由于食品基质较为复杂,一般在进行分析检测前需要通过前处理进行样品的提取富集。本文主要对色素的传统富集方法包括液-液萃取和萃取柱萃取等研究进展进行介绍,并重点综述了新型材料在富集色素方面的应用,主要包括二维材料、有机金属框架及磁性复合材料,为合成色素检测前处理阶段吸附剂的选择提供了系统性知识,同时对未来合成色素吸附剂的发展进行展望。Synthetic pigments are widely used in foods as additives,but the over-range addition and illegal addition of synthetic pigments will bring potential safety risks to human health,so it is necessary to detect their content.Because of the complexity of food matrix,it is generally necessary to extract and enrich the samples through pretreatment before analysis and detection.This paper mainly introduced the research progress of the traditional enrichment methods of pigment,including liquid-liquid extraction and extraction column extraction,reviewed the applications of new materials in pigment enrichment including two-dimensional materials,organic metal frames and magnetic composites,so as to provide the systematic knowledge for the selection of adsorbents in the pre-treatment stage of synthetic pigment detection,and forecast the development of synthetic pigment adsorbents in the future.

关 键 词：合成色素 复合材料 吸附富集 

分 类 号：TS202.3[轻工技术与工程—食品科学]