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

作　　者：牛家华 卢明华[2] 王勇 Niu Jiahua;Lu Minghua;Wang Yong(Xinyang Vocational and Technical College,Medical Chemistry Teaching Department,Xinyang,464000;Institute of Environment and Analytical Sciences,College of Chemistry and Chemical Engineering,Henan University,Kaifeng,475004;Xinyang Center of Animal Products Quality Test and Monitoring,Xinyang,464000)

机构地区：[1]信阳职业技术学院医学化学教学部,信阳464000 [2]河南大学化学化工学院环境与分析科学研究所,开封475004 [3]信阳市畜产品质量检验监测中心,信阳464000

出　　处：《化学通报》2020年第9期805-812,共8页Chemistry

基　　金：河南省高校科技创新人才支持计划项目(17HASTIT003);国家自然科学基金项目(21477033)资助。

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。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 OrangeⅡ,Acid OrangeⅡ,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.

关 键 词：食品 非食用色素 检测方法 

分 类 号：O657[理学—分析化学] TS207.3[理学—化学]