摘要
苏丹红属于亲脂性偶氮化合物,具有致癌的可能性,因其呈红色且不容易褪色,常被非法添加入辣椒等食品中使之保持鲜亮的色泽。综述了现有食品中苏丹红检测技术的方法与机理,以期为实现食品中苏丹红检测的简单、快速、高效、准确提供一定参考,促进国家食品安全。
Sudan red is a lipophilic azo compound and has the possibility of causing cancer.As it is red and does not fade easily,it is commonly illegally added to foods such as peppers to maintain its bright color.This paper reviewed the methods and mechanisms of the existing detection technology of Sudan red in food,with a view to providing a reference for the simple,rapid,efficient and accurate detection of Sudan red in food,and promote national food safety.
作者
张琴
周榕
ZHANG Qin;ZHOU Rong(College of Biological and Food Engineeing,Huaihua University,Huaihua,Hu'nan 418000,China)
出处
《农产品加工》
2021年第17期84-86,共3页
Farm Products Processing
关键词
食品
苏丹红
检测方法
研究进展
food
sudan red
detection method
research progress
