食品中偶氮类色素检测方法的研究进展

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。但偶氮类合成色素对人体存在致癌风险,许多国家已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。本文综述了食品行业中针对偶氮类合成色素的各种检验方法,以期为食品安全监督检测相关机构提供参考。当前国内外食品中禁用偶氮色素检验方法主要包括光谱法、色谱法、电化学、酶联免疫法、化学发光及其他检测方法等,这些方法在方便、快捷、准确等方面取得了较大的进步,但是仍然面临一些问题,如灵敏度低、定性能力差、假阳性率高,成本高和前处理复杂等。因此开发操作简便、高通量的检测技术和仪器将是未来的发展方向。

Research progress on the analysis method of azo dyes in food

Food is easy to lose its original color in processing, food producer add cheap synthetic pigment into food in order to make food look more delicate. But azo pigment can increase the cancer risk to human, so many countries have prohibited the addition of azo dyes in food and strictly supervise the circulation, import and export of the food containing pigment. This paper summarized a variety of analysis methods for the determination of azo dyes in the food industry so as to provide reference for food safety supervision and inspection and other related organizations. The analysis methods of azo dyes include spectroscopic method, chromatography, electrochemistry, enzyme immunoassay, chemiluminescence and other detection methods. These methods have made a great progress in the convenience, quickness and accuracy, but there still are some problems such as low sensitivity, weak qualitative ability, high false positive rate, high cost, complex pre-processing and so on. Therefore, it will be a trend to develop a new detection technology and equipment with the followed advantages such as easy to operate, and high throughput in the future.