食品添加剂柑橘黄产品标准的制定

Establishment of product standard for food additives orange yellow

中文关键词:  柑橘黄  标准  食品添加剂

英文关键词:orange yellow  standard  food additive

中文摘要:

      目的 确定食品添加剂柑橘黄产品标准拟设置的技术指标, 并建立各指标的试验方法。方法 根据食品添加剂天然色素特点和产品分子结构确定鉴别试验。参照现有的柑橘黄国内外资料、标准以及现行的相关天然色素国家标准, 确定具体技术指标和试验方法, 并对11批次柑橘黄产品进行验证试验。结果 柑橘黄产品标准拟设置的技术指标有色泽、状态、气味、色价(符合声称)、溶剂残留(≤40 mg/kg)、铅(Pb) (≤5.0 mg/kg)、总砷(以As计) (≤2.0 mg/kg)及鉴别方法。11批次产品均符合要求且通过试验。结论 设置的技术指标、鉴别方法和建立的试验方法均具有可行性, 标准的制定将利于产品生产和市场的运用从而推动产业发展。

英文摘要:

      Objective To determine the technical indexes to be set in the food additive orange yellow product standard and establish the experimental methods for each index. Methods According to the characteristics and the molecular structure of food additive natural pigment, the identification experiment was determined. Referring to the existing information and standards at home and abroad, as well as the current national standards of natural pigment, the specific technical indicators and experimental methods were determined. Meanwhile 11 batches of orange yellow products were verified. Results The technical indexes of orange yellow product standard included color, state, smell, color value (compliance claim), solvent residue (≤40 mg/kg), lead (Pb) (≤5.0 mg/kg), total arsenic (As) (≤2.0 mg/kg) and identification method. Totally 11 batches of products met the requirements and pass the experiment. Conclusion The established technical indicators, identification methods and experimental methods are feasible, and the formulation of standards will be conducive to the use of production and market, so as to promote the development of the industry.