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| 食品色素和人体健康 | |
| 引用本文： | 于立青,彭蜀晋. 食品色素和人体健康[J]. 化学教育, 2005, 26(6): 3-5,10 |
| 作者姓名： | 于立青 彭蜀晋 |
| 作者单位： | 四川师范大学化学与材料科学学院, 成都 610066 |
| 摘 要： | 食品的色泽是评价食品的指标之一。随着食品工业的发展和人们食用加工食品的增多,了解有关食品色素的知识显得非常必要。本文介绍了一些有关食品色素及对人体健康利与弊的知识。 |
| 关 键 词： | 食品色素 健康 天然食用色素 合成食用色素 |
Food Colors and their Effect on the Human Body Health |
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| YU Liqing,PENG Shujin. Food Colors and their Effect on the Human Body Health[J]. Journal of Chemical Education, 2005, 26(6): 3-5,10 | |
| Authors: | YU Liqing PENG Shujin |
| Affiliation: | Chemistry and Materical Science Institute of Sichuan Normal University, Chengdu, 610066 |
| Abstract: | Color is one of evaluating indexes of food. It is necessary to know something about food colors as people have more and more artificial food with the development of food industry. In this paper, some knowledge about food colors and their advantages and disadvantages to the health of human body. |
| Keywords: | food color health natural food color artificial food color |
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