Detection of additives and colorants in food

Colorants, also known as pigments, are a type of substance that enhances the sensory properties of food after coloring. According to their properties and sources, edible pigments can be divided into two categories: natural edible pigments and synthetic edible pigments

1. Edible synthetic pigments belong to artificial synthetic pigments. The characteristics of edible synthetic pigments include bright colors, stable properties, strong coloring power, high firmness, the ability to obtain any color, low cost, and convenient use. But most synthetic pigments are harmful to the human body. The toxicity of synthetic pigments may be directly toxic to the human body due to their chemical properties; Some or produce harmful substances during metabolic processes; During the production process, it may also be contaminated with arsenic, lead, or other harmful compounds

2. Edible natural pigments are mainly extracted from animal and plant tissues. However, the components of natural pigments are relatively complex, and the purified natural pigments may have different effects from the original ones. And during the refining process, its chemical structure may also change; In addition, there is a possibility of contamination during the processing, so natural pigments cannot be considered pure and harmless

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