奶油中人工色素检测方法概述

随着奶油在饼干、糕点、冷饮、果冻等食品中的普遍使用,对奶油中人工色素的检测已经成为一个亟需解决的问题。本文简单介绍了奶油的分类、可食用人工色素的分类及我国目前的使用标准,阐述了其对人们造成的危害,并对人工色素常规检测方法和快速检测方法进行了介绍。人工色素常规分析方法主要有高效液相色谱法、薄层层析法、极谱法、分光光度法和毛细管电泳法,快速检测法有免疫学检测法、超高效液相色谱法、合成色素快速检测仪法、快速检测试剂盒、拉曼光谱和近红外光谱分析技术等。同时对今后奶油中人工色素的快速检测技术进行了展望。

Overview on detection methods of artificial pigments in cream

As the wide use of cream in cookies, cakes, cold drinks, jelly and other food, the detection of artificial pigments in cream has become an urgent problem. This paper simply introduced the classification of cream and edible artificial pigments and the using standard in China, expounded the harm of synthetic pigments to people, and then introduced the conventional detection methods and rapid detection methods of artificial pigments. Conventional analysis methods for artificial pigments mainly included high performance liquid chromatography (HPLC), thin layer chromatography (TLC), polarographic method, spectrophotometry and capillary electrophoresis method, and rapid detection methods mainly included enzyme linked immunosorbent assay (ELISA), ultra high performance liquid chromatography method (UPLC), synthetic pigment fast detector method, rapid detection reagent kit technique, Raman spectrometry and near infrared spectral analysis technology. Finally the rapid detection techniques of artificial pigments in cream in future were prospected.