调味品中违禁添加的非食用色素检测技术综述

文章综述了国家卫生部发布的食品中可能违法添加的5种偶氮类非食用色素(罗丹明B、苏丹红Ⅰ、Ⅱ、Ⅲ、Ⅳ)的性质、危害以及调味品(辣椒粉、花椒粉和火锅底料等)中该类色素国内外的检测技术,并分析了各检测技术的优缺点和适用性。笔者认为非食用色素的检测技术将趋于更快捷、高效、可靠发展,建立多种非食用色素同时测定的检测方法是未来探究的方向。     

食品中偶氮类色素检测方法的研究进展

食品在加工的过程中容易丢失原本的颜色,食品加工者为了使食物看起来更美味,向其中添加廉价的合成色素。但偶氮类合成色素对人体存在致癌风险,许多国家已禁止在食品中添加偶氮类合成色素,并严格监管该类食品在国内的流通及进出口。本文综述了食品行业中针对偶氮类合成色素的各种检验方法,以期为食品安全监督检测相关机构提供参考。当前国内外食品中禁用偶氮色素检验方法主要包括光谱法、色谱法、电化学、酶联免疫法、化学发光及其他检测方法等,这些方法在方便、快捷、准确等方面取得了较大的进步,但是仍然面临一些问题,如灵敏度低、定性能力差、假阳性率高,成本高和前处理复杂等。因此开发操作简便、高通量的检测技术和仪器将是未来的发展方向。     

偶氮类非食用色素的快速测定方法研究进展

偶氮类非食用色素具有致癌作用,快速检测出食品中的偶氮色素至关重要。本文着重概述了偶氮色素苏丹红和酸性橙的检测方法：分光光度分析法、色谱分析法以及电化学检测方法,并对新技术在苏丹红检测方面的应用做了阐述。认为应选择快速、高效灵敏、成本低、普适性强的检测方法。电化学的溶出伏安法及循环伏安法均可对单一偶氮化合物进行快速、准确的定性及定量测定,但对多种偶氮类非食用色素共存体系准确定性有待进一步探讨。     

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。     

基于CV-ANN技术的花椒色素类成分含量快速无损检测研究

目的:通过探索花椒颜色和色素类成分含量的相关性,为花椒品质的快速评价提供参考依据。方法:采用机器视觉(CV)技术客观量化不同来源花椒的颜色;分别测定花椒样品中黄酮、多酚、花青素以及叶绿素的含量;采用SPSS 20.0软件分析花椒颜色与色素类成分之间的相关性;借助matlab工具箱采用人工神经网络(ANN)训练建模,根据花椒的颜色值预测花椒色素类成分含量。结果:花椒黄酮、多酚和花青素含量与L*值呈显著负相关,与a*值呈显著正相关;叶绿素含量与a*值呈显著负相关,与b*值呈显著正相关;花青素含量与b*值呈显著负相关。人工神经网络模型中,花椒黄酮、多酚、花青素和叶绿素的预测值与实测值相关系数分别为0.9881,0.8797,0.9842,0.9854。结论:花椒颜色与色素类成分含量密切相关,通过机器视觉-人工神经网络联用技术能够实现花椒色素类成分的快速无损检测,达到快速评价花椒品质的目的。     

各国(地区)食用色素的使用现况与比对分析

食用色素分为焦油色素、天然色素和其他3类。按化学结构,食用焦油色素分为偶氮类、三芳基甲烷类、氧杂蒽类、荧光酮类、喹啉衍生物和靛系染料,天然色素分为四吡咯(卟啉类)衍生物、异戊二烯衍生物、花青苷类衍生物、酮类衍生物、醌类衍生物和其他类。食用色素的编码有INS、E-Number、CI以及部分国家(地区)对合成色素的代号。本文分类介绍了中国大陆、CAC、俄罗斯、欧盟、美国、加拿大、日本,以及中国香港、中国澳门和中国台湾10个国家(地区)的食用色素管理规定与允许使用品种。对各国(或地区)食品添加剂标准表述方式、禁止使用色素的规定、对焦油色素应用态度差异、允许使用色素(焦油色素、天然色素和其他类)品种的使用差异,以及食用色素使用范围与限量差别进行了比对分析,提出了我国出口食品生产应根据出口国(或地区)标准确定色素的使用,我国对进口食品应根据其来源确定重点关注色素品种与限量的建议,并分析了食用色素应用发展的趋势。     

花青素类色素纯化技术研究进展

食用色素是一种重要的食品添加剂,高色价、高安全性的天然食用色素备受生产者和消费者的青睐,因而具有非常好的发展前景。本文综述了花青素类色素分离纯化的主要方法,对目前常见的几种重要的分离纯化方法进行了较为系统、详细的介绍,对其优点和存在的主要问题进行了详细阐述,并对未来的技术发展趋势进行了分析,旨在为花青素类色素的纯化研究提供较为全面、系统的参考。     

食品合成色素检测方法现状研究

合成色素能够提升食品的色泽,促进销售,但未按规定超量使用会对人体健康造成不良影响,甚至致畸、致癌。因此,建立食品中合成色素的检测分析方法很有必要。近年来,食品合成色素检测技术取得了很大的进步,其检测的效率和准确性都越来越高,本文主要对当前几种常见的食品合成色素检测方法进行了跟踪研究,以期能为相关检测工作提供参考。     

高速逆流色谱法分离纯化红曲色素组分

采用高速逆流色谱法(HSCCC)分离纯化红曲发酵产品中6 种Azaphilone 类色素组分。筛选弱极性分离溶剂系统正己烷- 醋酸乙酯- 甲醇- 水,研究6 种色素组分在不同溶剂体系中的分配系数,建立两步逆流萃取分离的技术路线。经过HPCCC 分离纯化和丙酮结晶操作,得到6 种高纯度的Azaphilone 类色素组分,纯度均大于98.5%,得率达到81.40%～84.78%,所得的6 种色素组分的摩尔吸光系数分别为13313、13877、9380、9360、25621、25849L/(mol·cm)。本研究可提供一种新型的制备高纯度红曲Azaphilone 类色素组分的技术路线。     

食品中违禁色素种类及高通量检测技术进展

工业染料是食品中常见的违法添加色素,是食品中常见的非法添加物。本文根据工业染料的化学性质,将食品中易违法添加的近40种违禁色素分为酸性,中性和碱性,对它们的理化性质、易非法添加的食品种类、毒性危害与法规限制,以及多种禁用色素多重高通量分析测试方法的前处理、线性范围、检出限和回收率等方面做出综述,并分析了各种检测技术的优缺点和适用性。作者认为非食用色素检测技术将趋于利用液相色谱串联质谱的高通量筛选和利用免疫学或电化学的快速检测方向发展,检测方法将更快速、环保、低成本、高自动化程度,并会针对不同的检测需求制定相应的检测方法,分别满足实验室确认分析和现场快速筛查的需求。     

Colouring our foods in the last and next millennium

Summary Colour in one form or another, has been added to our foods for centuries. It is known that the Egyptians coloured candy, and wine was coloured as long ago as 400  bc . The developing food industry had available a vast array of synthetic colours in the late 1800s. This led to colours being added for decorative purposes and unfortunately to disguise low quality foods. There was no control over this use of colour and so inevitably legislation came into force. In particular this was as a result of health concerns over some of the toxic compounds used. An established list of permitted synthetic colours eventually came into force in most countries early in this century. In the last twenty years however, consumers have become increasingly aware of the ingredients in their foods and as such they require foods to be as 'natural' as possible. This combined with technological developments has fuelled the increase in the usage of naturally derived colours. Today the food industry has an extensive colour palette available, allowing selection of the most suitable colour for their application requirements. Legislation is also in place to protect the consumer. Colour suppliers are however constantly striving to improve the technical and physical properties of their colour portfolio, to make the use of colour easier, to improve the stability and to meet customer demands on the functional additives used within colour formulations. This paper will review all colours in terms of recent developments and regulations as well as addressing the question of the future of colours in the next millennium.     

Extraction of natural dyes for textile dyeing from coloured plant wastes released from the food and beverage industry

The food and beverage industry releases considerable amounts of wastes which contain natural dyes. Such wastes could serve as a sources for the extraction of natural dyes for textile‐dyeing operations. The extraction of brilliant yellow and red colours from fruits and vegetables is of particular interest. Wastes, e.g. pressed berries, pressed grapes, distillation residues from strong liquor production, and wastes and peels from vegetable processing, have been extracted with boiling water and test dyeings on wool yarn were performed. Colour strength, shade and fastness properties of the dyeings have been tested. The extracts were applied as direct dyes and in the presence of iron(II) or alum mordants. The results prove the potential of such wastes as a source for natural dyestuff extraction. To obtain textile dyeings with acceptable fastness properties, however, rigorous selection of dyes and development of suited processes is required. A considerable number of red natural dyes need further research to optimise the low level of fastness to light. Copyright © 2005 Society of Chemical Industry     

Stability of red food colours in the presence of nitrite in canned pork luncheon meat

The stability of nine red food colours in pork luncheon meat products in the absence and presence of nitrite has been investigated. The extracted dyes were examined by visible and u.v. spectrophotometry and paper chromatography for changes due to processing and to the presence of nitrite. All the colours were destroyed to some extent but with nitrite more of the food colour survived. Subsidiary dye components and colourless fluorescent products were formed as a result of heat processing and in certain cases additional products were observed in the presence of nitrite.     

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     

Food colors: Existing and emerging food safety concerns

Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes—both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.     

Heat exchanger performance: the use of food colourings for estimation of minimum residence time*

Most indicator systems used in estimation of residence time are not compatible with food usage The food colours carbon black and copper chlorophyll were found to give satisfactory absorption properties without causing interaction problems when used in milks, cream and ice cream mixes for determination of residence times in a pilot-scale plate heat exchanger.     

焦糖色素在食品和饮料中的应用

<正> 焦糖色素是以食品级糖类为原料,配上少量的食品级酸、碱或盐,经120℃以上高温热处理而制成的无定形褐色物质,有时也叫焦化糖,是食用天然色素。 一般来说,食品在进行蒸煮时会出现焦糖化作用,这种化学变化很复杂。大致来说,在酸性、热和压力的影响下,较大的糖分子就会变小,然后产生缩合或聚合作用,使简单的糖重新结合成较大的、复杂的有色体。 焦糖色素的制造方法根据美国“焦糖检定标准”,用于制     

Synthetic colourings of some snack foods consumed by primary school children aged 8–9 years in Hong Kong

An HPLC method with photodiode array detection was used for the quantification of 11 synthetic dyes in 87 snack food products commonly consumed by children in Hong Kong, China. Dietary exposure to synthetic colours was estimated using food-frequency questionnaire data obtained from 142 primary school children aged 8–9 years in three districts of Hong Kong. Dietary exposure to synthetic colours for an average primary school student was considerably lower than the threshold for acceptable daily intake (ADI) for their ages, except for sunset yellow FCF. Data obtained showed that the average daily intake of sunset yellow FCF (E110) was 51% over the ADI threshold in 9-year-old boys. The higher intakes of sunset yellow FCF were mainly due to the high consumption of soft drinks and desserts such as jellies, which have high concentrations of this synthetic colour additive.     

A U.S. population dietary exposure assessment for 4-methylimidazole (4-MEI) from foods containing caramel colour and from formation of 4-MEI through the thermal treatment of food

ABSTRACT

4-Methylimidazole (4-MEI) is formed in caramel colours produced using ammonium compounds (Class III and Class IV caramel colours). 4-MEI can also form in food through Maillard reactions between reducing sugars and amino acids during cooking, roasting or dry-heating. The USFDA has analysed over 700 food and beverage samples collected from 2013 to 2015 for the presence of 4-MEI. These samples include foods containing added caramel colour and foods that are not labelled as containing added caramel colour, but which may contain 4-MEI resulting from thermal treatment. The 4-MEI levels in all food samples were quantified using LC-MS/MS. These data were used to develop a comprehensive dietary exposure assessment for 4-MEI for the U.S. population aged 2 years or more and several sub-populations, using two non-consecutive days of food consumption data from the combined 2009–2012 National Health and Nutrition Examination Survey and 10–14-day food consumption survey data for 2009–2012 from the NPD Group, Inc. National Eating Trends–Nutrient Intake Database. Dietary exposure estimates were prepared for each category of foods labelled as containing added caramel colour and of foods not labelled as containing added caramel colour, but which may contain 4-MEI from thermal treatment. Exposure to 4-MEI from consumption of foods containing added caramel colour was higher than that from foods that contain 4-MEI from thermal treatment for all population groups. Cola-type carbonated beverages were the highest contributors for most populations from foods containing added caramel colour. Coffee was the highest contributor for most populations from foods in which 4-MEI could be formed from thermal treatment. An overall combined exposure to 4-MEI was also estimated that included all foods identified as containing added caramel colour and foods in which 4-MEI could be formed by thermal treatment.     

Light-induced flavour deterioration. The effect of exposure to light of pork luncheon meat containing erythrosine

When exposed to fluorescent light (250–1000 1x) at 4°C, luncheon meat containing erythrosine undergoes marked flavour deterioration in a few hours which is perceived mainly as a loss of flavour. The effect increased with light intensity and time of exposure but is absent in luncheon meat without added colours or with Red 2G in place of erythrosine. The results are consistent with the unique ability of erythrosine (amongst artificial food colours) to act as a sensitiser of photo-oxidation.