食品中偶氮类合成色素的检测方法研究进展

食品在加工的过程中容易丢失原本的颜色,食品加工者为了使食物看起来更美味,向其中添加廉价的合成色素。而在许多国家因该色素可能存在对人体的危害,禁止在食品中添加偶氮类合成色素,并严格监管该类食品在国内的流通及进出口,监管部门采用高灵敏度和高选择性的分析方法进行监测,以确保食品的质量安全。本文将介绍食品行业中对于添加偶氮类合成色素的各种分析技术,并对不同的提取方法做了简要的描述。     

肉禽类制品中人工合成食用色素调查及分析

食品中使用合成食用色素可以弥补因光线、空气、加热等原因引起的脱色 ,以提高食品的感观和对消费者的吸引力。然而合成食品色素常以苯、甲苯、萘等化工原料经过磺化、硝化、卤化、偶氮化等一系列有机反应而制得 ,因中间体和有害物质的存在 ,合成食用色素具有一定的毒性。如偶氮类染料已被确定为不安全的 ,具有潜在的过敏反应、致癌性 ,[1,2 ] 各国对合成食用色素都严格控制使用范围和使用量。[3 ] 我国ＧＢ 2 76 0— 1996《食品添加剂使用卫生标准》中也规定了合成食用色素的使用范围和使用量。肉禽类制品则规定不能添加合成食用色素。近年…     

偶氮类非食用色素的快速测定方法研究进展

偶氮类非食用色素具有致癌作用,快速检测出食品中的偶氮色素至关重要。本文着重概述了偶氮色素苏丹红和酸性橙的检测方法：分光光度分析法、色谱分析法以及电化学检测方法,并对新技术在苏丹红检测方面的应用做了阐述。认为应选择快速、高效灵敏、成本低、普适性强的检测方法。电化学的溶出伏安法及循环伏安法均可对单一偶氮化合物进行快速、准确的定性及定量测定,但对多种偶氮类非食用色素共存体系准确定性有待进一步探讨。     

食品中合成色素的前处理与检测分析方法研究进展

合成色素为增进人们的食欲,保持食品色泽鲜艳而添加的非营养成分,多是以煤焦油中提炼出的苯胺染料为原料研制而成。按国家标准规定的要求使用是安全的,但是,若过量摄入合成色素易造成腹泻、中毒,甚至癌症、畸形或突变等危害,需要建立检测分析方法严格控制和监测食品中合成色素添加种类和添加量。本文就10年来食品中合成色素的液液萃取、固相萃取、Qu ECHERs方法等前处理和高效液相色谱法和液相串联质谱法等检测分析方法进行综述,为食品中合成色素的检测分析方法研究提供依据。     

调味品中违禁添加的非食用色素检测技术综述

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。     

食品中添加的合成焦油系色素的检测方法(续)

我们在1975年上半年“食品中添加的合成焦油系色素的检测方法”(刊登于本刊1975年第5期)研究工作的基础上,又对一些糖,肉制品,糕点和焙烤食品,冷饮及蜜饯等食品中添加的合成焦油系色素的测定的步骤中,关于样品的前处理和提纯方法作了进一步的探讨。今将具体操作方法介绍如下。     

食品合成色素前处理中富集技术的研究进展

合成色素作为添加剂被广泛应用于食品中,但是合成色素的超范围添加和非法添加会给人体健康带来安全隐患,有必要对其含量进行检测。由于食品基质较为复杂,一般在进行分析检测前需要通过前处理进行样品的提取富集。本文主要对色素的传统富集方法包括液-液萃取和萃取柱萃取等研究进展进行介绍,并重点综述了新型材料在富集色素方面的应用,主要包括二维材料、有机金属框架及磁性复合材料,为合成色素检测前处理阶段吸附剂的选择提供了系统性知识,同时对未来合成色素吸附剂的发展进行展望。     

荧光碳点在食品安全合成色素物质检测中的研究进展

色素物质作为着色剂常被用于食品加工，食品中合成色素物质检测是保证食品安全的重要环节，但在食品加工中仍存在违规添加色素的情况。色素的检测方法主要为色谱法、光谱法、质谱法以及电极法等方法。本文从碳点合成的方法以及优化，碳点检测的基本原理，碳点对合成色素的检测应用，以及合成色素检测传感器的发展现状等方面综述了荧光碳点在食品安全色素物质检测中的研究进展。统计了不同的碳源、合成方法以及修饰方法所得的碳点对合成色素检测的影响和优劣，阐述了碳点在绿色无污染道路上的发展并以此为基础结合有机化合物合成的碳点的优越性。除此之外，还详细介绍了以光电倍增管、伏安法为核心的电化学传感器，以碳点为墨水的可视化传感器以及光致发光传感器，对以碳点为检测机制的传感器在色素检测领域的发展方向进行了总结和展望。     

食品中人工合成色素检测方法的改进

食用色素添加在食品中可以有效的改善食品色泽,针对近年来市场上滥用人工合成色素的现象,本文对目前食品中人工合成色素的检测方法及在前处理、液相色谱检测条件等方面的改进和研究进展进行了综述。     

染料、食用合成色素的毒性及简易鉴别

食品的颜色多种多样,有些是该食品本身所固有的,有些是在食品中添加了食用天然色素,还有些则是在食品中添加了食用合成色素:苋菜红、胭脂红、柠檬黄、日落黄、靛兰。食用合成色素多数对人有害,所以《食品卫生法》和国家食品卫生标准都严格限定食用合成色素的使用种类、使用范围和使用量。     

Simultaneous Determination of 23 Azo Dyes in Paprika by Gas Chromatography-Mass Spectrometry

The present work describes the development and validation of a simple, quick and precise gas chromatography-mass spectrometry (GC-MS) method for the analysis of 23 azo dye breakdown products in paprika samples. After the extraction procedure, dyes were identified on an Agilent J&W DB-5ms Ultra Inert capillary column using dichloroethane as a sample dissolvent. Limits of detection (LODs) were comprised between 10.6 and 84.4 ng/mL. Accuracy values in the range of 90–104 % for the 23 azo dye breakdown products were obtained, and RSD% for the analysis of 2.4 μg/mL of each compound was below 4.6 % (n = 9). The recovery for the azo dyes in paprika samples was comprised between 71.2 ± 3.5 % (benzidine) and 118.9 ± 2.5 % (para-cresidine). Results of this study suggest that the developed method is suitable for detection and quantification of azo dye breakdown products in the range of 60–240 μg/kg paprika. In addition, this GC-MS method allowed the simultaneous determination of disperse orange 3 (azo dye) with high accuracy and precision. The method has numerous advantages such as simplicity, low cost, easy operation and short analysis time and constitutes an efficient method for the monitoring of a large number of azo dyes in food matrices.     

Discovery and structural elucidation of the illegal azo dye Basic Red 46 in sumac spice

An unknown red dye was discovered in a sumac spice sample during routine analysis for Sudan dyes. LC-DAD and LC-MS/MS did not reveal the identity of the red substance. Nevertheless, using LC-high-resolution MS and isotope ratio comparisons the structure was identified as Basic Red 46. The identity of the dye was further confirmed by comparison with a commercial hair-staining product and two textile dye formulations containing Basic Red 46. Analogous to the Sudan dyes, Basic Red 46 is an azo dye. However, some of the sample clean-up methodology utilised for the analysis of Sudan dyes in food prevents its successful detection. In contrast to the Sudan dyes, Basic Red 46 is a cation. Its cationic properties make it bind strongly to gel permeation columns and silica solid-phase extraction cartridges and prevent elution with standard eluents. This is the first report of Basic Red 46 in food. The structure elucidation of this compound as well as the disadvantages of analytical methods focusing on a narrow group of targeted analytes are discussed.     

Discovery and structural elucidation of the illegal azo dye Basic Red 46 in sumac spice

An unknown red dye was discovered in a sumac spice sample during routine analysis for Sudan dyes. LC-DAD and LC-MS/MS did not reveal the identity of the red substance. Nevertheless, using LC-high-resolution MS and isotope ratio comparisons the structure was identified as Basic Red 46. The identity of the dye was further confirmed by comparison with a commercial hair-staining product and two textile dye formulations containing Basic Red 46. Analogous to the Sudan dyes, Basic Red 46 is an azo dye. However, some of the sample clean-up methodology utilised for the analysis of Sudan dyes in food prevents its successful detection. In contrast to the Sudan dyes, Basic Red 46 is a cation. Its cationic properties make it bind strongly to gel permeation columns and silica solid-phase extraction cartridges and prevent elution with standard eluents. This is the first report of Basic Red 46 in food. The structure elucidation of this compound as well as the disadvantages of analytical methods focusing on a narrow group of targeted analytes are discussed.     

Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvement

The food industry uses dyes mainly to overcome color loss during the processing and storage of products, with the azo dyes currently being the most employed. Studies on the safety of using these dyes in foods started in the 1950s and have indicated the potential for concern. This review discusses the risk assessment of food intake containing artificial azo dyes. There are case reports and, subsequently, double-blind placebo-controlled trials in some individuals who may experience adverse effects from the intake of azo dyes, but it is unclear whether these adverse effects are restricted to specific populations or more generalized. In view of this, different toxicological endpoints are evaluated to verify toxic effects in in vitro and in vivo models and to establish the no observed adverse effect level. Exposure estimation studies have shown that human exposure to azo dyes via oral intake is mainly below the acceptable daily intake established by advisory bodies. However, most countries do not have studies that estimate the oral intake of azo dyes. In this case, local food diversity and racial–ethnic specificities are not considered when stating the exposure estimate is below the acceptable daily intake for the human population and thus may not represent actual intake. Concerning the scenario established above, this review discusses the most critical gaps to be overcome to contribute to the direction of future studies and the development of more effective public policies concerning the safety of the intake of artificial azo dyes.     

纺织品中德国禁用偶氮梁料检测方法研究

德国政府发布法规，禁止在纺织品中使用在特定条件下（还原）能分解出致癌芳香胺的偶氮染料。本文对使用禁用染料的纺织品进行还原研究，并用气相色谱─质谱联用分析法（ＧＣ—ＭＳ）检测致癌芳香胺，初步建立了一套检测纺织品中禁用偶氮染料的方法。     

液相色谱-串联质谱法检测食品中合成染料的研究进展

合成染料由于价格低廉、着色能力强和性质稳定等特点而被广泛用于赋予和改善食品色泽, 但合成染料的滥用问题如超范围使用、超限量使用以及违法使用会对消费者的健康造成不利影响, 因此需要高灵敏度和高准确度的分析方法来检测食品中的合成染料, 以确保食品安全。液相色谱-串联质谱法具有高选择性、高灵敏度和准确性等优点, 在合成染料定性和定量分析中发挥着重要作用。本文综述了液相色谱-串联质谱法在食品中合成染料检测的研究进展, 涉及合成染料的样品前处理方法、色谱分离方法和质谱检测方法, 并对液相色谱-串联质谱技术在合成染料检测领域未来的发展趋势进行了展望, 为今后合成染料检测的方法开发提供参考和思路。     

提高纺织品禁用偶氮染料检测质量方法探讨

提出了禁用偶氮染料测定过程中前处理方法及仪器使用方法的一些改进，通过对实际样品进行检测，证实了方法的改进有利于提高禁用偶氮染料检出率，同时总结了液相色谱在禁用偶氮染料检测中的应用。     

偶氮染料分子结构与氧化脱色性能的定量关系

基于草酸铁(Ⅲ)/过氧化氢光催化氧化体系,对35种水溶性阴离子偶氮染料进行脱色降解研究,通过选择分子结构描述符和计算机多元线性回归分析方法考察了其脱色率及其分子结构之间的定量关系。结果表明,在染料分子结构描述符与脱色率之间存在着较好的线性相关性,其中MW/S值和偶氮基数目对脱色率的贡献最为显著,得到的分子结构和脱色率之间的定量关系方程可用于计算染料的理论脱色率。     

皮革中禁用偶氮染料测定方法的研究进展

通过对禁用偶氮染料的测定方法进行分析,总结各种方法的优缺点,以方便测量人员采用准确有效的方法,分析皮革中的禁用偶氮染料,减轻分析者的劳动强度,具有积极的现实意义。     

天然黑玉米色素研究与应用进展

黑玉米色素是从黑色玉米植株、玉米芯和玉米籽粒中提取花青苷,是一种安全、无毒天然食用色素;黑玉米色素呈有良好抗氧化活性,并具抗肿瘤、延缓衰老、降血压、调节血脂、降血糖等功能。黑玉米色素以酸性溶剂提取,其至少含有9种花色苷,主要活性物质为花青素-3-葡萄糖苷;黑玉米色素作为天然食品添加剂,可用于食品、药品、化妆品、染色剂等。该文综述黑玉米色素化学结构、理化性质、提取工艺及应用价值,对加强该色素深入研究和开发利用具有一定参考价值。