关于着色剂的科学解读

正食品药品监管部门抽检发现,部分水果制品存在着色剂超范围、超限量使用的问题,国家食品药品监督管理总局组织有关专家对着色剂进行了解读。着色剂又称食品色素,是赋予食品色泽和改善食品色泽的物质,属于食品添加剂中的一类。目前,世界上常用的食品着色剂有60余种,按其来源和性质可分为食品天然着色剂和食品合成着色剂两大类。我国《食品安全国家标准食品添加剂使用标准》     

榨菜类产品合成着色剂的检验

正着色剂又称食品色素,用于食品着色,改善食品的色泽。目前世界上常用的食品着色剂有60种左右,我国允许使用的有46种。按性质和来源,食品着色剂分为合成着色剂和天然着色剂两类。天然着色剂主要是由动、植物组织中提取出的色素,包括植物色素、微生物色素、动物色素等。天     

食品着色剂诱惑红在不同pH值介质中吸光度变化的研究

食品着色剂诱惑红（AlluraRed）是七十年代美国经过严格毒理学研究及安全性评估后推出的一种毒性小、安全性高、色光鲜艳，已在世界各国批准使用并将逐渐取代其他红色谱食用合成色素的食品、药品、化妆品着色剂新品种。在食品、药品、化妆品、饲料、玩具等行业中有越来越大的用途。本文研究了诱惑红在不同pH值介质中的吸光度的变化，其结果有助于着色剂诱惑红在各领域中的更广泛应用。     

广州市糕点中使用着色剂的卫生现状与管理对策

为加强食品添加剂卫生质量管理，防止食品防染，保障人民身体健康，海珠区卫生防疫站四年来抽检16家饼家，36宗糕点，对糕点使用食品添加剂的着色剂进行卫生质量分析。结果检测出总合格率为25.0％，在糕点中使用着色剂方面大多不符合我国食品卫生标准．因而本文建议要加强对糕点厂、饼家和酒家在糕点中使用着色剂方面的卫生质量监督监测管理．     

食品中合成着色剂检测前处理技术

食品合成着色剂广泛应用于食品的生产加工中。由于食品的基质类型复杂多样,样品的前处理过程也有所不同,给分析检测工作带来了挑战。本文对近年来的食品中合成着色剂检测中的样品前处理方法进行综述,为食品中合成着色剂的检测工作提供参考。     

使用食品添加剂应坚持“必须原则”

卫生部拟撤销38种食品添加剂，茶黄色素、茶绿色素、柑桔黄、黑加仑红等17种着色剂位列其中。湖南省疾控中心吴传业教授表示，长期低量吃含有着色剂的食品对健康有一定影响。     

食品检测中合成着色剂的测定方法研究

随着人们生活水平的提高,人们对食品的安全也越来越重视,如何才能吃饭绿色安全的食品是广大群众关心的问题。在这种情况下,食品检测就成了食品安全的重中之重,其中食品着色剂的检测是视频检测的重要项目。因此,本文根据食品着色剂的特点、检测方法等方面进行分析阐述,以期提高食品检测中着色剂的监控效率,加强食品安全的保障。     

高效液相色谱法测定肉类与肉制品中添加的人工合成着色剂

人工合成着色剂广泛使用于各种食品,但是《食品添加剂使用卫生标准》规定人工合成着色剂应用的品种类别不包括熟肉类食品(主要为热处理加工后的肉类食品),这些人工合成着色剂着色力强,能够使食品保持色泽鲜艳,但不能提供人体所需的任何营养物质,且一些合成着色剂还会危害人体的健康,食品中加入人工合成着色剂可以达到降低成本以及欺瞒消费者的效果。国家标准采用的高效液相色谱法,准确度高、方法灵敏、重现性好,但是对熟肉类制品中的人工合成着色剂没有提出有效的方法,由于样品的差异,需要对处理方法进行改进才能应用于熟肉类样品,实验证明,文中采用的高效液相色谱法适合6种合成着色剂的测定,回收率良好,可以配合对餐饮行业的监督。     

食品中着色剂的提取方法改进研究

目前食品中着色剂的检测方法采用国家标准法GB 5009.35-2016无论是聚酰胺吸附法还是液-液分配法提取操作步骤都较烦琐、费时,还容易造成着色剂提取不完全,检测结果偏低。为此,将碱性甲醇溶性作为食品中着色剂的提取液,有效避免了一些合成着色剂被聚酰胺吸附后洗脱困难的问题,同时简化了操作步骤,防止着色剂提取过程中的损失,提高了回收率和结果准确性。     

食品红色着色剂中违禁工业染料直接桃红的调研与分析研究

简要概述了食品红色着色剂的种类及违禁工业染料直接桃红的理化性质及用途。调研并采集了目前市场主要的食品红色着色剂产品,建立和确证了分析食品红色着色剂产品中违禁工业染料直接桃红的方法,并对相关产品开展分析研究。在此基础上对目前我国食品添加剂的监管提出若干建议。     

巴西玛瑙染红色的工艺条件及控制

讨论了灰白色巴西玛瑙染红色的原理和过程, 介绍了色调纯正改善品的一些工艺条件和控制措施.     

Consumer exposures to anthocyanins from colour additives,colouring foodstuffs and from natural occurrence in foods

Anthocyanins are responsible for the red/blue colour of grapes, currants, and other fruits and vegetables. They may also be extracted for use as colour additives (E163) or concentrated for use as colouring foods. Consumer exposures have been assessed using data on natural occurrence, use levels and frequencies from food manufacturers and European food consumption data. Intakes from natural occurrence can be up to 4 mg kg bw^?1 day^?1 at the mean and up to 17 mg kg bw^?1 day^?1 for children who are high level consumers of red/black berries and small fruits. High-level intakes for children from food colour and colouring food applications lie in the range 0.3–6.3 mg kg bw^?1 day^?1 and for adults at 0.6–2.8 mg kg bw^?1 day^?1. Exposures from food colour use and colouring foods separately or combined are therefore lower than those from natural occurrence in foods.     

Qualitative determination of carbon black in food products

Carbon black (C.I. 77266) is an insoluble pigment produced by the partial combustion of hydrocarbons. The pigment is known by several synonyms, including vegetable carbon, lamp black and carbon ash, that correspond to the raw materials and methods used for its production. Vegetable carbon (E153) is permitted for use in colouring food in the European Union. The US Food and Drug Administration (USFDA) has not approved the use of any type of carbon black for colouring food, although the agency batch certifies the pigment as D&C Black No. 2 for use in colouring certain cosmetics. Since carbon black (as vegetable carbon) may be present in food products offered for import into the United States, the USFDA's district laboratories need a qualitative analytical method for determining its presence. We have developed an extraction method for this purpose. A sample is broken down and dissolved with nitric acid. The resulting solution is filtered and treated with hydrochloric acid to dissolve any black iron oxide also present as a colour additive. A black residue remaining on the filter paper indicates the presence of carbon black in the food. We confirmed the presence of carbon black in residues from several standards and food products using Raman spectroscopy. The limit of detection for this method is 0.0001%.     

Natural red pigments from plants and their health benefits: A review

Carotenoids (specifically lycopene), anthocyanins, and betacyanins are natural red pigments found in fruits and vegetables. They possess antioxidant properties beneficial in the prevention of cancer and cardiovascular diseases. Recently, natural colouring agents have attracted increasing attention from the food industry as a substitute to the artificial colouring compounds, which have been discovered to cause negative impact to human’s health upon consumption. There is a growing interest in the natural red pigments in food science, due to their preventive effects on chronic diseases. Stability of the natural pigments should be concerned, as it might affect the saturation of the colour.     

Antimutagenicity of curcumin and related compounds against genotoxic heterocyclic amines from cooked food: The structural requirement

Curcumin (a major constituent of widely-used spice and colouring agent, turmeric) was found to be very effective in antagonising the S9-mediated mutagenicity of several food-derived heterocyclic amines. In order to understand the chemical basis of antimutagenic properties of curcumin against these mutagens, we have studied the structure–activity relationship between curcumin and its naturally-occurring derivatives, namely demethoxycurcumin and bisdemethoxycurcumin, and other structurally-related natural and synthetic analogues of curcumin, namely tetrahydrocurcumin, dibenzoylmethane, dibenzoylpropane, vanillin, ferulic acid, isoferulic acid and caffeic acid, using Ames Salmonella/reversion assay, against different classes of cooked food mutagens. We conclude that unsaturation in the side chain, a methoxy group on the benzene ring and a central β-diketone moiety in the curcumin molecule are the important structural requirements responsible for high antimutagenic potential of curcumin against cooked food heterocyclic amines.     

Qualitative determination of carbon black in food products

Carbon black (C.I. 77266) is an insoluble pigment produced by the partial combustion of hydrocarbons. The pigment is known by several synonyms, including vegetable carbon, lamp black and carbon ash, that correspond to the raw materials and methods used for its production. Vegetable carbon (E153) is permitted for use in colouring food in the European Union. The US Food and Drug Administration (USFDA) has not approved the use of any type of carbon black for colouring food, although the agency batch certifies the pigment as D&C Black No. 2 for use in colouring certain cosmetics. Since carbon black (as vegetable carbon) may be present in food products offered for import into the United States, the USFDA's district laboratories need a qualitative analytical method for determining its presence. We have developed an extraction method for this purpose. A sample is broken down and dissolved with nitric acid. The resulting solution is filtered and treated with hydrochloric acid to dissolve any black iron oxide also present as a colour additive. A black residue remaining on the filter paper indicates the presence of carbon black in the food. We confirmed the presence of carbon black in residues from several standards and food products using Raman spectroscopy. The limit of detection for this method is 0.0001%.     

The chemistry and analysis of annatto food colouring: a review

Annatto food colouring (E160b) has a long history of use in the food industry for the colouring of a wide range of food commodities. The principal colouring component of annatto is the oil-soluble diapo carotenoid bixin, which is the methyl ester of the dicarboxylic acid norbixin and soluble in aqueous alkali. Bixin and norbixin, therefore, exhibit not only physicochemical properties normally associated with carotenoids, but also certain anomalous properties that have an impact on the stability, food colouring applications, and importantly the analysis of annatto. This review summarizes the key aspects of the structural determination of bixin (and norbixin) with special attention to cis-trans isomerization and how this links with its chemical structure, spectroscopic properties, and stability. The oxidative, thermal, and photo-stability of annatto and the subsequent implications for its use in the colouring of foods, food processing, and the analysis of foods and beverages are discussed along with important mechanistic, thermodynamic and kinetic aspects. The main analytical techniques used for the chemical characterization of annatto, i.e. spectrophotometry, nuclear magnetic resonance (NMR), chromatography (particularly high-performance liquid chromatography (HPLC)) and mass spectrometry are reviewed in detail and other methods are discussed. This links in with a review of the methods available for the detection and measurement of annatto in colour formulations and foods and beverages, which highlights the importance of the need for a good understanding and knowledge of the chemistry of bixin and norbixin in order to meet new analytical challenges.     

食品色素的过去、现在和未来

食品色素是食品添加剂的重要组成部分 ,从古代的埃及开始在食物中添加色素到人工合成色素的出现。食品色素的发展已经有数个世纪。本文综述了食品色素的发展历史、发展现状以及未来的发展趋势     

Colloidal approach to prepare colour blends from colourants with different solubility profiles

Food colouring plays a vital and a determining role in the processing and the manufacturing of food products because the appearance of products is critical for attracting consumers and influencing their food choices. However, factors such as legislative restrictions, limited number of approved colourants and the processing, formulation and stability issues of the natural colourants severely limits the application of food colouring in actual product formats. Hence, finding alternatives to the currently utilised formulation practises, represents an important area of research. Here, we report a simple colloidal approach to prepare colour blends by co-incorporating colourants with contrasting aqueous solubility profiles in composite colloidal particles. Curcumin and indigocarmine were selected as water insoluble and water soluble food-grade colourants respectively and incorporated in the colloidal particles prepared from food protein-zein. Composite particles obtained by loading of curcumin and indigocarmine (at different ratios) had mean particle size ranging from 76 to 300 nm. The spherical shape of the colloidal particles was confirmed using transmission electron microscopy and the colloidal dispersions were further characterised using UV–Vis and fluorescence spectroscopy. The incorporation of colourants in colloidal particles led to the generation of different shade of colour in yellow–green–blue range. The encapsulation also led to the stabilization of individual pigments against photodegradation. Such composite colloidal particles could potentially serve as an approach for developing tuneable colouring system for food and nutraceutical applications.