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食品着色主要追求颜色鲜艳,以改善感官性状。有些食品保持本身的色彩,有些需添加食用天然色素,有些则添加食用合成色素。因为食用合成色素均以煤焦油为原料制成,属偶氮染料(如苋菜红、胭脂红、柠檬黄、日落黄等)或属氧蒽类染料(如赤癣红等)。多数对人体有害,少数低毒。故我国食品卫生标准严格限定食用合成色素仅有苋菜红、胭脂红、柠檬黄、日落黄、靛蓝、亮蓝等六种。并规定使用范围,最大使用量:苋菜红和胭脂红为0.05g/kg,柠檬黄、日落黄和靛蓝为0.1g/kg,亮蓝为0.025g/kg。为了保障人民身体健康,我们加强食品卫生监督,对有色食品进行经常监测。兹将1983年至1985年以来,我市国内食品和进口食品色素督测结果报告如下。
The main pursuit of food coloring bright colors, to improve the sensory traits. Some foods maintain their own color, some need to add natural food coloring, while others add synthetic food coloring. Because edible synthetic pigments are made of coal tar as raw materials, are azo dyes (such as amaranth, carmine, lemon yellow, sunset yellow, etc.) or oxygen-anthracene dyes (such as red tinea red etc.). Most are harmful to the human body, a small number of low toxicity. Therefore, China’s food hygiene standards strictly limited consumption of synthetic pigments only amaranth, carmine, lemon yellow, sunset yellow, indigo, bright blue six. And the use of the provisions of the maximum use of: amaranth and carmine 0.05g / kg, lemon yellow, sunset yellow and indigo 0.1g / kg, bright blue 0.025g / kg. In order to protect the health of the people, we strengthen food hygiene supervision and regularly monitor colored foods. Since 1983 to 1985, the results of the inspection of the domestic food and imported food coloring of our city have been reported as follows.