Assessing food additives: the good, the bad and the ugly

作者：Oreopoulou Vasso^*; Psimouli Vasso; Tsimogiannis Dimitris; To Kim Anh; NguyenThi Minh Tu; Uygun Umran; Koksel Hamit; Gokmen Vural; Crews Colin; Tomoskozi Sandor; Domotor Lilla; Balazs Gabor; Zhang Lishi; Liu Huanchen; Cui Yuanyuan; Liu Bin; Ding Wenping; Wang Xingguo; Huang Weining; Ozer Hayrettin; Liu Zhongdong; El Nawawy Mohamed

来源：Quality Assurance and Safety of Crops & Foods, 2009, 1(2): 101-110.

DOI：10.1111/j.1757-837X.2009.00012.x

• analysis
• food additives
• validated methods

Introduction The efficiency of analytical methods for the determination of food additives is of utmost importance since their content in food affects both quality and safety of foods. Objective The objective of the present article is to survey the current status of analytical methods for certain food additives (namely, colours, sweeteners, preservatives and antioxidants) and to point out the needs for the improvement of the existing, or the development of new, analytical methods. Method The criteria used to select the specific additives from among other categories of food additives, comprise broad use, legislative limits, and high frequency of notification through the Rapid Alert System for Food and Feed (RASFF). Results Certain needs were identified regarding the availability of rapid methods for the analysis of food additives. Conclusion Furthermore, there is need for the development of screening and high throughput methods for multicomponent analysis.

• 出版日期2009-6
• 单位河南工业大学; 四川大学