天然食用色素在食品中的应用及其稳定性探讨  

Application and Stability of Natural Food Coloring in Food

作　　者：杨娟 周婷婷 邓庆 唐新容 刘浩 毛译轩 YANG Juan;ZHOU Tingting;DENG Qing;TANG Xinrong;LIU Hao;MAO Yixuan(China Grain Reserves(Hunan)Quality Inspection Center Co.,Ltd.,Changsha 410000,China)

机构地区：[1]中储粮(湖南)质检中心有限公司,湖南长沙410000

出　　处：《食品安全导刊》2024年第36期134-136,共3页China Food Safety Magazine

摘　　要：天然食用色素因其天然、健康、安全的特点在食品工业中得到了广泛应用,赋予食品丰富多样的色彩。天然食用色素相比于合成色素而言,毒性更低,且具有良好的可持续性和生物可降解性。然而,天然食用色素的稳定性问题一直是制约其进一步推广和应用的关键因素。本文探讨了食品中天然食用色素的应用并深入分析了影响其稳定性的因素,以供参考借鉴。Natural food coloring has been widely used in the food industry because of its natural,healthy and safe characteristics,giving food rich and diverse colors.Natural food coloring is less toxic than synthetic coloring and has good sustainability and biodegradability.However,the stability of natural food coloring has always been a key factor restricting its further promotion and application.This paper discusses the application of natural food coloring in food and analyzes the factors affecting its stability for reference.

关 键 词：食品 天然食用色素 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]