食品一般讲究色、味,颜色的重要性居于首位是有一定道理的。食品具有鲜艳的色彩,可增进食欲、促进体内各种消化液的分泌,有利于食物的消化和吸收。因此,食品在加工过程中添加色素是必不可少的.但是,不是所有的色素都可以食用.色素按其原料来源和性质,可分三种类型.1、天然食用色素:它来源于动植物组织内,经提炼而成.除藤黄有剧毒外,一般对人体的安全性较高,而且有的对人体还有着一定的营养价值.如红曲、叶绿素、胡萝卜素、虫胶等.在食品加工业中,应大力推广食用这类素色.2、合成食用色素:合成食用色素是从煤焦油中提炼合成的.多数对人体健康不利,甚至有害,并有不同程度的致畸、致癌性.我国 Food generally pay attention to color, taste, the importance of color in the first place is a certain truth. Food with bright colors, can increase appetite, promote the secretion of various digestive juices in the body, is conducive to the digestion and absorption of food. Therefore, the food in the process of adding pigment is essential, but not all of the pigment can be edible pigment according to their source and nature of the material, can be divided into three types.1, natural food coloring: it comes from plants and animals Organized, refined from. In addition to Garcinia is highly toxic, the general safety of the human body is high, but some of the human body also has a certain nutritional value, such as red yeast rice, chlorophyll, carotenoids, shellac and so on. In the food processing industry, should promote the use of such plain color .2, synthetic food coloring: synthetic food coloring synthesized from coal tar synthesis.Most of the human health adverse, or even harmful, and have varying degrees of teratogenicity, Carcinogenicity. China