食品中合成着色剂的提取方式及测定方法研究进展

柠檬黄、日落黄、苋菜红、胭脂红、诱惑红等水溶性偶氮类着色剂,由于其易溶于水、耐酸性、耐热性及耐氧化性的特点,被广泛应用于食品行业。长期过量摄入合成着色剂会对人体健康造成危害,GB 2760-2014规定合成着色剂最大使用量为0.5 mg/kg。目前有关合成着色剂的提取方法和测定方式的研究有很多。本文综述了合成着色剂的提取方式及测定方法,比较分析各种方法和方式的差异性、共性和适用性,为检测不同食品中合成着色剂提取方式和测定方法的选择提供了指南。

Research Progress on Extraction and Determination of Synthetic Colorants in Food

Water-soluble azo synthetic colorants such as tartrazine,sunset yellow,amaranth,ponceau 4R and allure red,because of their characteristics of being easily soluble in water,acid resistance,heat resistance and oxidation resistance,it is widely used in the food industry. Long term excessive intake of synthetic colorants will cause harm to human health. GB 2760-2014 stipulates that the maximum use of synthetic colorants is 0.5 mg/kg. At present,there are many researches on the extraction and determination methods of synthetic colorants. This paper reviews the methods of extraction and determination of synthetic colorants,compares and analyzes the differences,generality and applicability of various methods. So in this review incorporated valuable information’s which intended as a guideline or idea in choosing an appropriate method for detection of synthetic colorants in food stuffs.