Citation: Niu Jiahua, Lu Minghua, Wang Yong. Research Progress in Detection of Seven Common Inedible Pigments in Food[J]. Chemistry, ;2020, 83(9): 805-812. shu

Research Progress in Detection of Seven Common Inedible Pigments in Food

1.
Xinyang Vocational and Technical College, Medical Chemistry Teaching Department, Xinyang, 464000
2.
Institute of Environment and Analytical Sciences, College of Chemistry and Chemical Engineering, Henan University, Kaifeng, 475004
3.
Xinyang Center of Animal Products Quality Test and Monitoring, Xinyang, 464000

Corresponding author: Lu Minghua, mhlu@henu.edu.cn
Received Date: 18 September 2019
Accepted Date: 26 January 2020

Figures(2)

Edible pigments have important applications in the food industry because of they can improve the appearance of food and stimulate appetite. However, if inedible pigments are added to foods instead of edible pigments, there is a risk of carcinogenesis in humans. There are seven common inedible pigments in food: Auramine O, Basic Orange Ⅱ, Acid Orange Ⅱ, Sudan Red, Rhodamine B, Lead Chrome Green and Malachite Green. At present, the national standards for detecting these inedible pigments have not been established yet. This paper summarized a variety of analysis methods for the determination of common inedible pigments in the food industry so as to provide reference for food safety supervision and inspection.
- Food,
- Inedible pigments,
- Detection methods
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沈阳化工大学材料科学与工程学院沈阳 110142