国内外食用色素标准的比较及检测方法的研究进展

随着食品工业的发展，国内外食品工业中大量使用食用色素作为添加剂用于改善食品的色泽。为了更好地理解食用色素的标准及分析检测状况，本文对中国、美国、日本、欧盟和国际食品法典委员会（Codex AlimentariusCommission，CAC）等主要国家和组织的食用色素标准的差异进行对比，对分析检测方法进行总结。结果表明中国允许使用的食用色素品种比美国、欧盟和CAC的多，多数色素允许使用的限量比欧盟限量更高。且国内外对食用色素的检测方法主要是：高效液相色谱法、薄层色谱法、极谱法、毛细管电泳法、光度法等。目前对食品中色素的分析检测方法较多，但对食用色素在体内的代谢分析鲜见报道。通过对食用色素的标准、分析检测方法及体内代谢几方面来阐述食用色素在食品安全和身体健康等问题中的影响。

Comparison of National Standards for Edible Pigments between China and Foreign Countries and Progress on Analytical Techniques

The edible pigments have been used as additives in the food industry to improve food color. A comparative
analysis of the standards for edible pigment of China, the US, Japan, the EU and the Codex Alimentarius Commission
(CAC) is reported in this paper for a better understanding of these standards. In addition, the currently available analytical
techniques to detect them are summarized herein. The results showed that China has approved the use of more kinds of
edible pigments in foods but stipulated higher maximum allowance limits for most of the approved edible pigments than
in the US, the EU and the CAC. Currently the most popular analytical techniques for assaying edible pigments at home
and abroad are high performance liquid chromatography, thin layer chromatography, polarography, capillary electrophoresis,
spectrophotometry, etc. Although there are so many available analytical techniques, the in vivo metabolism of edible pigments has
seldom been reported. Furthermore, we elucidate the impact of edible pigments on food safety and physical health.