色泽是食品感官质量的一个重要标志。赋予食品美好的色泽,可以增进人的食欲。但从科学的角度看,应慎食有色食品,特别是含有人工合成色素的食品。食用色素分天然色素和人工合成色素两大类。天然色素对人体无毒无害,但数量较少,对光、热、酸、碱等敏感,在加工贮存过程中很容易变色和褪色。故而着色食品所用的色素,绝大部分是人工合成 Color is an important indicator of food’s sensory quality. Give food a good color, can enhance people’s appetite. However, from a scientific point of view, should be careful food colored foods, especially those containing artificial colors of food. Food coloring natural pigment and synthetic pigment two categories. Natural pigments are harmless to the human body but less in quantity. They are sensitive to light, heat, acids, alkalis, etc. and are easily discolored and discolored during processing and storage. Therefore, the pigment used in coloring food, the vast majority of synthetic