调味品中违禁添加的非食用色素检测技术综述

Research on Detection Techniques of Inedible Pigment Illegally Added into Condiment

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。

The property, hazard and detection techniques of five kinds of azo inedible pigments （Rhodamine B,Sudan redⅠ,Ⅱ,Ⅲ,Ⅳ）in condiments （chili powder,Chinese prickly ash powder and hotpot ingredients,etc.）at home and abroad are summarized.The advantages and disadvantages of each detection technique and its applicability are analyzed.The author thinks that the detection techniques of inedible pigments will be quicker,efficient and reliable;the exploration direction of the future is to establish a variety of detection methods for simultaneous determination of edible pigments.