天然食用色素的特性-食品科学.PDFVIP

※专题论述 食品科学 2012, Vol.33, No.23 399 成 黎 (北京农学院国际学院，北京 102206) 摘 要：天然食用色素具有安全性高、低毒副作用；含有人体需要的营养物质或具有丰富的药理作用；色调自然、 易为消费者接受等很多独特的优点，目前天然食用色素已广泛应用于饮料、糖果、乳制品、糕点、鱼、肉罐头制品 及调味料等各种食品中。然而，在天然色素的原料开发、加工研制及与食品的配合应用过程中仍然存在着部分安全 风险。通过对天然食用色素的分类、特性、应用及安全性评价的文献回顾，提出：为了保证长期使用天然食用色素 对人体不产生任何瞬时或者累积的健康危害，必须对这些安全隐患进行控制及降低。同时需要相关部门对天然色素 进行严格的安全性评价及控制，这些评价方法包含毒理学检测、有害微量元素检验、卫生检验。 ：天然食用色素；特性；应用；安全性评价；风险评估 Characteristics, Application, Safety Evaluation and Safety Control of Natural Food Pigments CHENG Li (International College, Beijing University of Agriculture, Beijing 102206, China) Abstract Natural food pigments have been widely used in the food industry due to their unique benefits such as high ： safety, low negative effects and multiple health benefi ts compared with synthetic food pigments. However, with development of natural food pigments, the safety of natural pigments used in foods has gained extensive attention. There are still many safety risks in natural food pigments during their development, processing and application. This article summarizes the classifi cation, major characteristics, application and safety evaluation as well as safety control of natural food pigments, which will be benefi t for reducing the immediate and cumulative safety risks of natural food pigments to the minimal level. A series of natural food pigment safety evaluation methods including toxicology test, toxic trace element test and hygiene test of natural food pigments in a more reliable and consistent manner have been discussed. Key words ：natural food pigment ；major characteristics ；application ；safety evaluation；risk evaluation 中图