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Vin CN Sinh Hc V Thc Phm

Tiu lun Ph Gia Thc Phm

ti

TM HIU V PH GIA TO MU TNG HP V C CH CM NHN MU.

GVHD: Nguyn Th Hong Yn Lp: DHTP6A Nhm: 1

TP.HCM, 20/10/2012

B CNG THNG TRNG I HC CNG NGHIP VIN CN SINH HC V THC PHM

I.
STT 1 H V Tn L Minh Cng

Danh Sch Nhm


Lp DHTP6A MSSV 10035921 Nhim V Tng quan,cht mu tng hp, nhm Monoazo, nhm Pyrazolone Li m u, c ch cm nhn mu ca th gic. Nhm Triphenyl methane, nhm Xanthene, nhm Indigoid, Carotenoid tng hp, cc cht mu v c

V Anh Tun V Tng Vin

DHTP6A

10035121

DHTP6A

10078261

MC LC
I. LI M U...................................................................................................................... 5

II. TNG QUAN ...................................................................................................................... 6 1. Lch s ca s dng cht mu .......................................................................................... 6 2. Khi nim cht mu thc phm........................................................................................ 6 3. Phn loi cht mu. .......................................................................................................... 6 4. Mt s bin php bo v v to mu cho thc phm. .................................................... 8 5. Cc iu cn ch khi s dng cc cht mu. ................................................................... 8 6. Yu cu khi s dng ph gia to mu. ................................................................................ 8 III. CC CHT MU TNG HP .......................................................................................... 9 1. Gii thiu .......................................................................................................................... 9 2. ng dng ca cc cht to mu tng hp ...................................................................... 12 2.1 Monoazo. ..................................................................................................................... 12 2.1.1. Sunset Yellow FCF (Cam vng) .......................................................................... 12 2.1.2. Allura Red AC (Red 17)....................................................................................... 13 2.1.3. Red 2G (Red 10). ................................................................................................. 17 2.1.4. Ponceau 4R (Red 7).............................................................................................. 18 2.1.5. Amaranth (Red 9) ................................................................................................. 21 2.1.6. Carmoisin (Red 3). ............................................................................................... 23 2.2. Nhm Pyrazolone. ................................................................................................... 25

Tartrazine (vng) ............................................................................................................ 25 2.3. Nhm triphenylmethane: ......................................................................................... 28 Brilliant blue FCF: ............................................................................................ 28 Fast Green FCF ................................................................................................. 29 Green S ............................................................................................................. 30

2.3.1. 2.3.2. 2.3.3. 2.4.

Nhm Indigoid......................................................................................................... 30

Indigo Carmine:.............................................................................................................. 30 2.5. Nhm xanthene: ....................................................................................................... 32

Erthrosine : ..................................................................................................................... 32

2.6.

Carotenoid tng hp: ............................................................................................... 33 Beta-carotenoid tng hp: ................................................................................ 33 Beta-Apo-Carotenal .......................................................................................... 34 Este Metyl ca acid Beta-Apo-8-Carotenic .................................................... 36

2.6.1. 2.6.2. 2.6.3.

3. Cc cht mu v c ........................................................................................................ 36 3.1. 3.2. III. Titan dioxit .............................................................................................................. 37 St oxyd ................................................................................................................... 37 TH GI C ............................................................ 39 M U S C I VI SN PHM. ............................................ 39

C CH CM NH N M U C

1. NH HNG C

2. M U S C . .................................................................................................................... 39 3. C CH CM NH N. .................................................................................................. 41 Ti liu tham kho .................................................................................................................... 44

I.
Tron cc sn phm thc phm, c it l tht v r u qu, khch hn thn nh i cht ln n u c sn phm n mu sc v h nh tr n n oi c ch n .V vy l nh n u hiu ch nh c th nhn thy c cht ln .s qu n trn c mu sc v h nh trn n n oi c sn phm cn c th c chn minh khi ch n t tn tn r mt loi s un n tron ch i Coc . H y khi ch n t chn chui tron mt c hn tp phm, mt th li n tc mu x nh vn n iu hin cho ch n, v khi i cho n mt qu hu mu vn ti th y v mu thn thn .Tn t ,tron qu tr nh ch in v nu nn thc n, mu sc ch nh l mt t n hiu v ch n c thc phm v tn qu n vi s th y i m i v. V s chuyn s n mu n u c thc phm khi nn v sy. Nh n n hi n cu kho hc cn ch r r n mu sc c sn phm nh hn n nhn thc c ch n t v cc t nh cht m i, v v hn . V nh u os , C r llo v nh n cn s 1980 pht hin r r n s c u tr li ch nh xc i vi hn v c un c sun hn qu im xun mt cch c n h khi un c mu khn c trn , v t n l n khi un c mu c trn . V vy cc quc i v k c Vit N m u r nh mc cc cht mu tn hp c ph p s n sun v ci thin mu cho thc phm. Nhn tron v n 20 n m tr li y, y hc hi nhn cc cht mu tn hp y nh hn ln n sc kh con n i. Ch n c th tc n n h thn kinh y r n , n oi r ch n c n t ch t tron c th y un th v nh hn xu n th i nhi. V th m xu hn th ii n qu n t m n hi n cu hin n y l kh i thc cc cht mu c n u n c t nhi n t thc vt nh : ho , qu, c, l . N oi r , c n c xu hn khc n hi n cu v s un cht mu t vi sinh vt s n tron cn n h thc phm m o n ton cho n i s n . V vy nh m m chon ti t m hiu v ph i to mu v c ch cm nhn mu c con n i hiu r hn v cc loi ph i v p n ch n mt cch n ton hn.

II.

TNG QUAN

1. Lch s ca s dng cht mu Thm phm mu vi thc n l chng thm hp dn hn khn ph l pht minh gn y. Phm mu c ngu n gc t t nhi n n v i tr ni bt trong s pht trin ca nn v n minh trc. S chit cht mu t cc loi gia v v thc vt c s dng rt sm, t n m 1500 trc Cng nguyn n v Trung Quc c s dn cho vi c x m mu . Nh ng cui n m 1800 v u n m 1900 c hi n tn lm dng cht mu trong ch bin thc n. Trc s pht trin ca phm mu nhn to, nh ng cht mu c hi thn c s dng cho nh ng loi thc n c mu. N m 1865, Sir Willi m H nry pht hi n r cht mu nhn to u tin trong mt nghin cu v phm nhum. S pht trin mnh m ca cng nghip sn xut phm mu nhn to tr nn thu ht vi nghnh cng ngh thc phm bi v nh ng phm mu c i thnh r, mu sc ti hn, v vy c gi tr c o hn so vi nh ng cht chit t t nhin v m t n n , mu sc v n nh ca thuc nhum. Vic thm phm mu nhn to vo thc m M c hp php ho ln u ti n i vi n m 1886, th o s u l s cp php thm phm mu vo pho mt tron n m 1896. Nh n n m 1900, Nng Nghip Hoa K thit lp lut v cc nguyn tc khi s dng cht mu. Tron n m 1938, Th F r l Foo , ru v Com stic ct hnh lp nh 1 y u cu bt buc, yu cu xem xt mu t cc nhm phm mu nh i tinh khit. phm mu nhn to m trc y c it m bi tn chung ph bin, c r nh n t n xc nh m bo t nh c bit ca chng khi s dng trong thc phm. 2. Khi nim cht mu thc phm. Ph gia to mu l nh ng cht cho vo thc phm nh m mc ch: - Phc h i li mu sc cho cc loi rau qu do nh ng bin i ca chng trong t nhin, bo qun, ch bin, n i, ph n phi . lm t n ng nht cho sn phm. - Gip duy tr nh ng tnh cht c trn ca sn phm. - T n cng mu sc sn phm, lm t n tinh hp dn ca sn phm. 3. Phn loi cht mu. Theo y ban chuyn mn v ph gia thc phm ca t chc FAO/WHO (JECFA), cht to mu trong thc phm c ba loi:

Loi 1 : y l loi c ngu n gc l cc cht v c c ly t t nhin hay tng hp. Ch n c n gi mu cho hoa qu nhn ng thi y cn u l cht c c t nh c o n n khn c trc tip cho vo thc phm m ta s dn , nh mt ph gia to mu. S t c th dng cho hoa qu l v khi s dng hoa qu l t u qua qu trnh ra n l: ng sunphat ( CuSO4), sch ho c ch bin li ch n trc khi dng, nn cc cht ny c th tri th o nc ra ho c mt i tron qu tr nh ch bin. Mt s cht thn c cc mui v c nh Crom t, mui ch .

Loi 2 : y l loi mu h u c c n u n gc t thi n nhi n c rt trch t ng vt hay thc vt, chng hu nh khn m n c t n n c khuyn khch dng trong thc phm nh mt ph gia to mu v c php s dng trc tip vo thc phm m ta s dng. Mt s cht mu t thng s dn nh: Chlorofil trong rau xanh, Carotene trong gc v c rt, Lycopene trong c chua, Curcumin trong c ngh y l cc cht mu c ngu n gc t thc vt. N oi r c n c cc mu c rt trch ra t lng, da c c loi ng vt hay t t bo ca vi sinh vt ( v d nh: Carotenoprotein l dng phc gi a Carotene v protein c cc loi ip xc .

Loi 3 : l mu h u c tng hp, cc loi mu ny c tng hp t cc cht v c trong t nhi n to thnh cc cht mu c bn cht gin nh cc cht mu h u c c tron t nhin. Tuy cc cht mu ny c bn cht gin nh cht mu t nhi n nhn ch n li khn c s dng ty tin nh mu t nhin m khi s dng chng ta phi tun theo quy nh v ch dn ca b y t. S t phi lm nh vy l s o y cn l mu tng hp, mun gi c mu sc ca chng ta phi cho thm mt s loi ph gia vo v chnh cc loi ph gia ny s l cho cc cht mu ny khng cn tinh khit nh mu r t tr ch r t t nhin. Chnh cc cht ph gia cho vo mu tng hp p phn to n n c t trong chng, nn ta phi s dng chng theo mt liu lng nht nh c b y t cho ph p trnh gy ng c mn tnh cho bn th n m nh v n i khc. V vy, cc loi mu ny phi c nghin cu k trc khi chng ta s dng, nht l v m t t ch ly tron c th v t bnh nguy him cho con n i nh un th. y r cc

4. Mt s bin php bo v v to mu cho thc phm. Xy dng quy trnh gia cng nguyn liu, bn thnh phm bo ton ti cc cht mu c trong nguyn liu. Chit tch, c c v bo qun cc cht mu t chnh nguyn liu thc vt ho c t cc nguyn liu khc giu mu sc y. Tng hp cc cht mu tn t cht mu t nhin ca sn phm thc phm, dung thuc nhum mu cho cc sn phm khc m dng t nhi n mu khn mnh ho c b mt mu n u do qu trnh ch bin. Dung cc bin php k thut thch hp iu ch nh cc phn ng theo chiu to ra nh ng cht mu mi t nh ng hp phn c trong nguyn liu. 5. Cc iu cn ch khi s dng cc cht mu. Mt s loi thc phm khng cn b sung cht mu: s a, trng, bt n cc, mt ong, cacao, caf, chocolate, tr, gia v ..; thc phm cho tr em v tr s sinh. Mt s loi thc phm ch s dng mt vi cht mu nht nh: ng Caroten).

Mt s cht mu ch s dng cho mt s sn phm nht nh: rouge 2G dng cho xc xch . Mt s cht mu khng hn ch liu lng s dng: Chlorophyll, Caramen, Caroten. Mt s thc phm ch c cha mt lng cht mu nht nh: ko, bnh ngt(1000mg/kg). 6. Yu cu khi s dng ph gia to mu. - Khn c dng ph gia to mu ch y khuyt im ca thc phm. - Ph gia to mu thc phm phi c cn mu cao, bn, khn c hi. - Cc chtt mu s dng phi l nh ng cht khn - Cc cht mu s dng phi l nh ng cht khn y c tnh. y un th.

- Nh ng sn phm chuyn ho ca nh ng cht mu trong qu trnh ch bin v bo qun l nh ng cht khn c c tnh. - Cc cht mu s dng phi l nh ng cht c tinh khit cao. - Cc cht mu s dng phi l nh ng cht khng cha cc tp cht sau: Cr, Se, Urani, Hg, Cadimi, As, Pb, cc kim loi n ng v mt s loi hy ro c c u thm v n Loi cht c kh n n y un th .

- Trong qu trnh s dng, nh ng cht mu ny phi khng gy ng c tch lu.

III. CC CHT MU TNG HP


1. Gii thiu Ngnh thc phm c trn l mt ngnh s dng rt nhiu cc cht mu tng hp t ng thc vt do bi s ng v mu sc, bn mu v n nh ca cc cht mu tng hp ny(NAS/NRC,1971). Tuy nhin khng phi cht mu tng hp no cn u an ton cho sc kho c n i tiu dng. N m 1938, ti M, mt o lut mi c ban hnh yu cu cc cht to mu tng hp u phi c chng nhn r rn , th o , cc cht to mu tng hp c chia ra lm 3 loi: Ph hp s dng cho thuc, m phm v thc phm( FD&C). S dng cho m phm v c phm( D&C). Ph hp to lp mng ph to mu bn ngoi cho m phm v c phm (Ext.D&C)

Bng 1 Mi cht ph gia to mu tng hp(certified color additives) c a vo danh sch an ton s dng cho thc phm(FDA, M) T n thn thng Danh php S CI S EEC N m vo danh sch E133 1969 E132 1983 . 1982 E123 1969 E129 1971 . 1994 E102 1969 E110 1986 . 1959 . 1966

Brilliant Blue FCF FD&C Blue No.1 42090 Indigotine FD&C Blue No.2 73015 Fast Green FCF FD&C Green No.3 42053 Erythrosine FD&C Red No.3 45430 Allura Red AC FD&C Red No.40 16035 Allura Red AC Lake FD&C Red No.40 Lake 16035 Tartrazine FD&C Yellow No.5 19140 Sunset Yellow FCF FD&C Yellow No.6 15985 a Citrus Red No 2 . 12156 Orange Bb . 19235 a Gii hn to mu c m, khn vt qu 2ppm b Gii hn to mu v x c x ch, khn vt qu 150 ppm. Ngu n: 21 C.F.R. 74 (1996); Jukes (1996); von Elbe and Schwatrz (1996).

Cc cht mu tng hp tr n u l nh ng cht mu h u c v c phn thnh n m nh m ch nh a trn cu trc ho hc (Marmion, 1979): Monoazo ( FD&C Yellow No.6, FD&C Red No.40, Citrus Red No.2) Pyrazolone (FD&C Yellow No.5, Orange B) Triphenylmethane (FD&C Blue No.1, FD&C Green No.3) Indigoid (FD&C Blue No.2) X nth n F &C R No.3

Mc n nh mu ph thuc vo cu to ho hc ca cht mu. Monoazo, v pyrazolone b mt mu khi tip xc vi SO2 do s cng gp HSO3- vo nitrogen. Citrus Red No.2 v Orange B b ty trng khi tip xc vi SO2. Cht to mu thuc nhm triphenylmethane FD&C Blue No.1 v FD&C Green No.3 c cu trc gn ging nhau, ch khc nhau ch FD&C Green No.3 c s hin din ca nhm hydroxyl. Cc cht thuc nhm ny d b kh mu trong mi trng kim do s hnh thnh ca base carbinol khng mu.

FD&C Blue No.2 d b oxy ho khi tip xc vi tia UV v b phai mu nhanh chng. FD&C Red No.3 cht thuc nhm xanthene duy nht rt khng bn i nh sng m t tri. Bng 2: Tnh cht ho hc ca cc ph gia to mu tng hp ti M Danh php Nhm cht Cng thc thc nghim Khi lng phn t 452.36 Tnh tan(g/100mL, 250C)a H2O EtOH Gly Glycol

FD&C Monoazo C16H9N4O9S2Na3 19.0 IN 20.0 2.2 Yellow No.6 FD&C Monoazo C18H14N2O8S2Na2 496.42 22.0 0.01 3.0 1.5 Red No.40 Citrus Monoazo C18H16N2O3 308.34 IN VSS VSS VSS Red No.2 FD&C Pyrazolone C16H9N4O9S2Na3 534.36 20.0 IN 18.0 7.0 Yellow No.5 Orange B Pyrazolone C22H16N4O9S2Na2 590.49 22.0b na na na FD&C TriphenylC37H34N2O9S3Na2 792.84 20.0 0.15 20.0 20.0 Blue methane No.1 FD&C TriphenylC37H34O10N2S3Na2 808.84 20.0 0.01 20.0 20.0 Green methane No.3 FD&C Indigoid C16H8N2O8S2Na2 466.35 1.6 IN 1.0 0.1 Blue No.2 FD&C Xanthene C20H6O5I4Na2 879.86 9.0 IN 20.0 20.0 Red No.3 a H2O-nc; EtOH-ethanol; Gly-glycerine; Glycol-propylene glycol, IN-insoluble; khng tan, VSS- very slightly soluble: t tan, na- data not available: khng c d liu. b 77oC Ngu n: NAS/NRC (1971); Marmion (1979). Th o quy nh ca FDA, n n ca cht mu nguyn cht phi tun theo cc mc quy nh sau: FD&C Blue No.1, FD&C Blue No.2, FD&C Green No.3 v FD&C Red No.40 phi ch t hn 85% cht mu nguyn cht.

Or n , F &C R No.3, F &C Y llow No.5, v F &C Yellow No.6 cha t hn 87% lng cht mu nguyn cht. Citrus R No.2 ch t hn 98% cht mu nguyn cht.

Cn to mu v bn mu t l trc tip vo n n cht mu nguyn cht. th m vo , bn mu cn ph thuc vo cu trc ho hc ca cht . Cn to mu c th c t n l n nh ti u ho cc thn s nh ng vt l ca mu nhum s dng ho c cc cht mang mu. 2. ng dng ca cc cht to mu tng hp
2.1 Monoazo. 2.1.1. Sunset Yellow FCF (Cam vng)

Tn khc: CI Food Yellow 3, FD&C Yellow No.6. Tn khoa hc: Disodium 6-hydroxy-5-[(4-sulphonatophenyl)azo]naphthalene-2sulphonate. CI 1975 : 15985. INS: 110 M s: C.A.S: 283-94-0 ADI= 0-2.5 mg/kg th trng. K hiu: E110. Cng thc ho hc: C16H10N2Na2O7S2. Khi lng phn t: 452.3693g/mol Cn thc cu to: Hnh 1: Cht mu Sunset Yellow FCF

T nh cht: - Sunset Yellow FCF l cht dng bt ho c ht mu cam. - Nhit nng chy:390oC. - Tan tt trong un mi nc v ru, tan l 5-10g/100ml H2O ( 24oC). - t tan trong phenol, khng tan trong cc dung mi cht bo. - B kt ta khi c m t ca ion Ca2+. Cch s dng: dng trong sn xut bnh ko, thc phm trng ming, mt, ru, trng c mui, tm, mt cam qut, ko, hn hp nc gii kht, k m . N oi r , Suns t Yellow FCF cn c th kt hp vi m r nth E123 to mu nu cho socola v mu caramel. c tnh: y l cht nhum thc phm zo c li n qu n n cc chng bnh nh ng, kh chu d dy, tiu chy, bu n nn, ni m y, ph , chn u n u, v cn li n qu n n tnh hiu ng qu thi tr m. y l ph gia thc phm b cm Na Uy, Phn Lan. Mt s cc d ng thng th n l Suns t Y llow FCF kt hp vi Intolercances gy nh hng n h min dch cn non nt ca tr em. N y 30 thn 6 n m 2010, Trun t m Kho hc Pu lic Int r st CSPI c gi l F cm s dng Sunset Yellow FCF.CPSI cho bit Nh ng ho cht tng hp ny khng c tc dng ci thin inh ng ho c m bo v sinh an ton thc phm, nhn nh ng cht mu ny nh hn n hnh vi thi qu ca tr em v c th y un th cho t k ai s dng cht mu tng hp ny.
2.1.2. Allura Red AC (Red 17)

Tn khc: CI Food Red 17, FD&C Red No.40. Tn khoa hc: dinatri 6-hydroxy-5-(2-methoxy-5-methyl-4-sulfon-phenylazo)-2naphthalen- sunlfonat CI (1975): 16035. INS: 129. M s C.S.A: 25956-17-6. ADI=0-7mg/kg th trng.

Cng thc ho hc: C14H14N2Na2O8S2. Khi lng phn t: 496.4219g/mol. Cng thc cu to:

Hnh 2: Cht mu Allura Red AC

Tnh cht: -C th chuyn thnh cht mu nhm -T n tron nc, t tan trong ethanol. -Allura Red AC c th c cht d ng i vi nh n n i k aspirin v cc bnh nhn hen ho c nh n n i c da nhay cm. tinh khit: -Gim khi lng khi lm kh ti 1350 C: khn c qu 15% cng vi Clorid v sunfat tnh theo mui natri. -Cht khn t n tron nc: khn c qu 0,2%. -Ch : khn c qu 2mg/kg. -Cht mu ph: khn c qu 3%. -Cht h u c n oi cht mu: khn c qu 0,3% Natri 6-hydroxy-2n pht l n sulforn t; khn c qu 0,2% axit 4-amino-5-methoxy-2-methyl-benzensulfonic; khn c qu 1,0% dinatri 6,6 oxybis (2-naphthalen-sulfonat) . -Cc min thm c nht khn sulfon h : khn c qu 0,01% tnh theo anilin. -Cc cht c th chit n th r: khn c qu 0,2 %. luminium l k tn ng.

ng dng: llur R ung khng c n. c tnh: Allura Red AC c th mi, i .

cho mu mu , s dng trong cc loi thc phm nh, nc

y un th ng vt, n i gy d ng hen suyn, vim

y chng hiu ng thi qu, ri lon thiu ch ( g m cc biu hin: hiu ng, km llur R AC b cm s dng mt s nc chu u, n Mch, B , Php, Thu S ,

ch , suy gim kh n n hc tp, bc ng, gin d v c hnh vi khin n i khc kh gn v Thu in, nhn thn c s dng M tron cc n nh nh m phm, thuc, thc phm, ung, ko bng. nc ta Allura Red AC c s dng trong cc loi nc gii khc v thc phm th o quy nh ca b y t. Bng 3 Liu lng s dng Allura Red AC trong mt s ngnh thc phm theo quy nh ca b y t STT Nhm phm mu ML Ghi ch 1. ung c s , c hn liu ho c ln men (vd: s a socola, s a 300 cacao, bia trng, s a chua ung, s 2 3 4 5 6 7 8 S a ln men (nguyn kem) Cc sn phm tn t phomat M ln, m ng vt, du c v du ng vt khc Margarin v cc sn phm tn t (vd: hn hp M r rin v Qu th nh tr n p st ur n hp ho c n ch i Mt, mt c c, mt hoa qu Cc sn phm khc t hoa qu c) 50 GMP GMP GMP 200 500 500 3

9 10 11 12 13 14 15 16 17 18 19

Hoa qu n m ng Rau, c ngm dm, du, nc mui Cacao, socola v cc sn phm tn t Ko cng, ko mm, ko nu , Ko cao su Cc sn phm n trang tr thc phm

300 500 300 348 467 500 300 500 500 25 500 16 16 16

nh nng v cc sn phm nh nn thn thng Sn phm tht, tht gia cm v tht th nguyn ming ho c ct nh Sn phm tht, tht gia cm v tht xay nh ch qu x l nhit Sn phm tht, tht gia cm v tht xay nh v qua x l nhit Cc sn phm c, ng vt nhuyn th, gip xc, da gai xay nh n lnh

20

Thu sn, phm thu sn hun khi, sy kh, ln men ho c p mui, 500 k c nhuyn th, gip xc, da gai

22

21 22 23 24 25 26

ng trn v ng vng dng: saccaroza, fructoza, glucoz Du trn, gia v(bao g m cc cht tn t mui) Nc chm v cc sn phm tn t Thc n nh cho tr m i 1 tui Thc n sung cho tr n t n trng Nc qu c c ( dng l ng ho c dng rn)

300 500 500 50 50 500

27 28 29 30

Nc gii kht c ga Nc gii kht khng c ga Ru tri cy. Sn ck c ch bin t n cc

300 300 200 200

Ch thch s: 3. Ch s dn x l b m t sn phm.

16. Ch s dn lm bng b m t, lp ph, lp trang tr rau qu, tht hay c. 22. Ch s dn i vi c hun khi.

2.1.3. Red 2G (Red 10).

Tn khc: CI Food Red 10, Azogeranine. Tn khoa hc: Dinatri 8-acetamido-1-hydroxy-2-phenylazo-3,6naphthalendisulfonat. CI (1975): 18050. INS:128. ADI: 0-1mg/kg th trng. Cm quan: dng bt ho c ht mu . Cng thc ho hc: C18H13N3Na2O8S2. Khi lng phn t: 509,43 g/mol. Cng thc cu to:

Hnh 3: mu ca cht mu Red 2G

Tnh cht: R

2G t n tron nc, t tan trong etanol, b mt mu nhit cao.

Cch dng: Red 2G tm thy trong cc sn phm tht ho c xc xch nu chin, hum ur r nhn cn c th tm thy trong mt v ung. Lin minh Chu u, Red 2G c s dn nh mt cht nhum mu thc phm (E128) . Tuy nhin, n ch c php s dn tron x c x ch n sn vi hm lng 6% v tht hamburger vi mt loi rau ti thiu v (ho c n cc vi hm lng 4%. c tnh: Trong rut, Red 2G c th chuyn thnh nh ng cht c nh nilin, o R 2G c th gy hi cho mu v c th Bn cnh R bnh hiu n v R y un th.

2G c n l cht c xut loi b ra kh i thc n ca tr em b 2G lm t n t nh hiu ng thi qu ca tr em.

Bnng 4: Gii hn ti a ca cht ph gia Red 2G trong thc phm STT Nhm thc phm 1 2 S a len men (nguyn kem), c s l nhit sau khi ln men. Thc n trn ming c s a ( VD: kem, s a lnh, bnh pudding, s a chua hoa qu ho c c hn liu). 3 Thit, tht gia cm, v tht th ti ng xay nh
2.1.4. Ponceau 4R (Red 7).

ML 30 30

Ghi ch 12 12

23

Tn khc: CI Food Red 7, Cochineal Red A, New Cochineal. Tn khoa hc: Trinatri-2-hydroxy-1-(4-sulfon-1-naphthylazo)-6,8naphthalendisulfonate CI (1975): 16255.

INS: 124 ADI=0-4mg/kg th trng. Cm quan: dng bt ho c ht mu . Cng thc ho hc: : C20H11N2Na3O10S3.1,5H2O. Cng thc cu to: Hnh4: Ph gia to mu Ponceau 4R

Khi lng phn t: 604.48g/mol Tnh cht: Ch yu g m trinatri d-2-hydroxy-1-(4-sulfon-1-naphthylazo)-6,8naphthalendisulfonat cng cc cht mu ph cng vi NaCl v (ho c) Na2SO4 l cc thnh phn khng mu chnh. C th chuyn thnh cht mu nhm luminium l k tn n , tron trng hp ny p dn quy nh chun i vi cc loi cht mu nhm.Tan tt tron nc, t tan trong ethanol. Ponceau 4R b mt mu khi tip xc vi SO2, mi trng kim, acid ascorbic. S n nh nhit ln ti 105oC. Cch dng: Ponc u 4R c tn hp n cch s n nh th n . N c s n to r

mt mu tron mt lot cc sn phm thc phm nh: ko, thch, m n trn min , tri c y n hp, n hp v thc phm, nh n t, nh n t, tht v i cm, x c x ch, s p, nc ii kht, un n hp c tnh:

Gin nh tt c thuc nhum azo, Ponceau 4R c th c vn cho nh ng n i khng dung np aspirin, v n gn lin vi s i t n cc triu chng bnh bnh nh n h n. y cn l mt cht ph i c nghi ng y un th v cm mt s nc. Khi n kt hp vi cc cht bo qun, n c th gy chng hiu ng thi qu tr. N y 23 thn 9 n m 2009 EFS quyt nh gim mc cho php s dng ca Ponceau 4R t 4mg/kg xung 0.7mg/kg trn lng mi ngy. Cht ny l nguyn nhn lm t n s di chuyn ca cc ht nhn AND trong tuyn d y, m n qu n v m i trn 10m /k . 100m /k

Bng 5: Gii hn ca cht ph gia Ponceau 4R trong thc phm Tn ting vit: Ponceau 4R Tn ting anh: Ponceau 4R Chc n n : Phm mu STT Nhm thc phm 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 INS:124 ADI: 0-4 Nhm cht mu: Monoazo ML Ghi ch ung c s , c hn liu ho c ln men (VD: s a s c la, s a 150 cacao, bia trng, s a chua ung, s c). S a len men (nguyn kem), khng s l nhit sau khi ln men. 150 S a len men (nguyn kem), c s l nhit sau khi ln men 48 12 Thc n trn ming c s a ( VD: kem, s a lnh, bnh pudding, s a 150 chua hoa qu ho c c hn liu). Qu th nh tr n P st ur n hp ho c n ch i. 300 Mt, mt c c, mt hoa qu. 500 Hoa qu n m ng. 500 Cacao, s c la, v cc sn phm tn t. 150 Ko cng, ko mm, ko nuga. 300 Ko cao su. 300 Sn phm n trang tr thc phm. 500 Sn phm tht, tht gia cm, tht th ln men, xay nh , ch x l 30 nhit. Sn phm tht, tht gia cm, tht th ln men, xay nh , x l nhit. 200 Thu sn, sn phm thu sn n lnh, k c nhuyn th, gip xc, 500 da gai. C v cc sn phm c x l nhit. 500 Nc chm v cc sn phm tn t. 500 Thc n cho tr m i 1 tui. 50 Nc qu p thanh trng P st ur n hp ho c n ch i. GMP Nc r u p th nh tr n P st ur n hp ho c n ch i. GMP

Nc gii kht c hn liu, bao g m c nc ung dnh cho th 100 th o, nc un c hm lng khong cao, v cc loi nc ung khc. 21 Ru tri cy. 200 22 Sn ck c ch bin t n cc. 200 Loi cht mu: Mu tng hp Ch s CI(1975): 16255 Nhm cht mu: Monoazo Tn khc: CI Food Red 7, 20 Cochineal Red A, New Cochineal.

2.1.5. Amaranth (Red 9)

Tn khc: CI Food Red 9, Naphtol Rot S Tn khoa hc: Trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene-3-6Disulfonate. CI (1975): 16185. INS: 123 ADI=0-0.5mg/kg th trng. M s C.A.S: 915-67-3 Cm quan: Dng bt ho c ht mu n u ho c n u sm. Cng thc ho hc: C20H11N2Na3O10S3. Khi lng phn t: 604.473g/mol Cng thc cu to: Hnh5: Cht ph gia Ponceau 4R

Tnh cht: T n tron nc, t tan trong ethanol. Tn hm lng cht mu khng nh hn 85%. Amaranth ch yu g m trinatri 3-hydroxy-4-(4-sulfonato-1-naphtylazo)-2,7naphtalen disulfonat v mt s cht mu ph cng vi cccht khng mu khc nh natri clorua v/ho c natri sulfat. Amaranth c th chuyn sang mu mui nhm tn ng ch khi s dng mui nhm c mu. ng dng: Amaranth c dng nhiu trong cc loi thc phm hp, nc gii kht, mt n , k m, v trng ming. c tnh: Amaranth l thc nhum zo c s dn nh cht mu thc phm v mu sc trong m phm, t n m 1976 Amaranth b cm Hoa K v C qu n Qun l Thc phm v M phm (FDA) nghi ng Amaranth y un th. Bng 6: Gii hn s dng ca cht ph gia Amaranth trong mt s loi thc phm STT Nhm thc phm 1 ung c s , c hn liu ho c ln men (VD: s a s c la, s a cacao, bia trng, s a chua ung, s c). 2 B m t ca pho mt chin 3 Thc n trn ming c s a ( VD: kem, s a lnh, bnh pudding, s a chua hoa qu ho c c hn liu). ML 300 100 300 Ghi ch

4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

19 20 21

v c c. Qu th nh tr n P st ur n hp ho c n ch i. Mt, mt c c, mt hoa qu. Hoa qu n m ng. Rau, c ngm gim, du, nc mui Ko cng, ko mm, ko nuga. Ko cao su. Sn phm n trang tr thc phm Sn phm n cc bao g m c yn mch x y. Cc loi nh nng. Thu sn, sn phm thu sn n lnh, k c nhuyn th, gip xc, da gai. Thu sn, sn phm thu sn hun khi, sy kh, l n m n,p mui, k c nhuyn th, gip xc, da gai. Mui Nc chm khng c s V : tn c chu , tn t, nc chm c kem). Nc gii kht c hn liu, bao g m c nc ung dnh cho th th o, nc un c hm lng khong cao, v cc loi nc ung khc. Ru tri cy. Nc gii kht c hm lng c n ln hn 15%. Sn ck c ch bin t n cc.
2.1.6. Carmoisin (Red 3).

300 200 300 300 300 100 300 300 300 300 300 300 300 300 100

30 300 300

Tn khc: CI Food Red 3, Azorubine. Tn khoa hc: disodium 4-hydroxy-2-[(E)-(4-sulfonato-1naphthyl)diazenyl]naphthalene-1-sulfonate. CI (1975): 14720. INS: 122. ADI=0-4mg/kg th trng. M s C.S.A: 3567-69-9. Cm quan: dng bt ho c ht mu . Cng thc ho hc: C20H12N2Na2O7S2.

Hnh 6: Cht ph gia Carmoisin

Khi lng phn t: 502,44g/mol. Cng thc cu to:

Tnh cht: Ch yu g m dinatri 4-hydroxy-3-(4-sulfon-1-naphthylazo)-1naphthalensulfonat cng cc cht mu ph cng vi NaCl v (ho c) Na2SO4 l cc thnh phn khng mu chnh. C th chuyn thnh cht mu nhm luminium l k tn n , tron trng hp ny p dn quy nh chun i vi cc loi cht mu nhm.Hm lng khng thp hn 85% tng cc cht mu. T n tron nc, t tan trong ethanol. Cch dng: Thn C rmoisin c s dng km vi mui in tri, thn c s dn i vi cc sn phm thc phm c s l nhit sau khi ln men. Carmoisine thng c trong bnh hnh nhn, xc xch cun, s chua, thch, vn bnh m, hn hp bnh phomat, v c c tron nc xc ming Oraldene. c tnh: Thuc nhum zo c cho l lm t n t l chng hiu ng thi qu tr em v c ngh loi b ra kh i thc n tr em. Bn cnh c n y ng ho c khng dung np, c bit l i vi n i khng dung np aspirin. Biu hin l cc triu chn pht n v sn ty. bnh nhn hen suyn i khi cn phn ng xu vi Carmoisine.

Bng 7: Gii hn x dng ca cht ph gia Carmoisine trong mt s loi thc phm. STT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Nhm thc phm ung c s , c hn liu ho c ln men (VD: s a s c la, s a cacao, bia trng, s a chua ung, s c). S a ln men (nguyn kem), c x l nhit sau ln men. Cc sn phm tn t phomat. Mt, mt c c, mt hoa qu. Hoa qu n m ng. Cacao, s c la v cc sn phm tn t Ko cng, ko mm, ko nuga. Ko cao su. Sn phm n trang tr thc phm. Tht v cc sn phm tht bao g m tht gia cm, tht th. Thu sn, sn phm thu sn hun khi, sy kh, l n m n,p mui, k c nhuyn th, gip xc, da gai. C v cc sn phm c, ng vt nhuyn th, gip xc, da gai rn. Du trn, gia v (bao g m cc cht tn t mui). Nc chm v cc sn phm tn t. Thc n cho tr m i 1 tui. Thc n cho tr m n t n trng. Nc qu p th nh tr n P st ur n hp ho c n ch i. Nc r u p th nh tr n P st ur n hp ho c n ch i. Nc gii kht c hn liu, bao g m c nc ung dnh cho th th o, nc un c hm lng khong cao, v cc loi nc ung khc. Ru tri cy. Snack ch bin t n cc.
2.2. Nhm Pyrazolone.

ML 150

Ghi ch

57 12 GPM 500 200 50 300 300 500 500 16 500 22 500 16 500 500 50 50 GPM GPM 100

20 21

200 200

Tartrazine (vng)

Tn khc: CI Food Yellow 4, FD&C Yellow No.5 Tn khoa hc: Trinatri5-hydroxy-1-(4-sulfonphenyl)-4-(4-sulfonphenylazo)-Hpyrazol-3-cacboxylat. Ch s CI (1975): 19140. INS: 102 ADI= 0-7.5mg/kg th trng.

K hiu: E102. Ch yu g m Trinatri 5 hydroxy -1- (4sulfonphenyl)-4-(4-sulfonphenylazo)-H-pyrazol-3cacboxylat cng cc cht mu ph cng vi NaCl v (ho c) Na2SO4 l cc thnh phn khng mu chnh. Hnh 7: cht mu Tartrazine

M s C.S.A: 1934-21-0. Cm quan: L dn xut axit pyrazol cacboxylic,dng bt c mu vng chanh ho c mu cam nht. Cng thc ho hc: C16H9N4Na3O9S2. Khi lng phn t: 534.37g/mol. Cng thc cu to:

Tnh cht: T n tron nc, t tan trong ethanol. Cch s dng: dng rn r i, c bit cho trng ming, bnh ko, kem, sn phm s , nc gii kht, rau mui chua, st c, v cc sn phm nng, mt, ru, trng c mui, tm, v ngoi phomat, v ngoi tht chn... c tnh: T rtr zin c cho l mt trong nh ng cht ph gia nguy him nht, c bit cho bnh nhn hen v nh n n i khng dung np aspirin.

Cht ph i ny thn n nhum vn c tm thy trong nhiu loi sn phm: Bnh pudding, bnh hn hp, thc ung c gaz, m tt, s a chua, ko cao su, v k m. i khi n c n c n lm lp v ngoi ca vin thuc. Tartrazine vi hm lng ln s gy chng ri lon i vi nh ng tr em hiu ng, biu hin nh s b n ch n, ri lon sau gic ng. N y 06 thn 09 n m 2007, c qu n ti u chun thc phm nh r li khuyn v cch s dng mu nhn to, tron c c T rtr zin . Gio s Jim St v nson t i hc Southampton v l tc gi ca bo co, cho bit: Qu n hi n cu thc t cho thy vic s dng cht mu nhn to vo thc phm v cht bo qun Natri benzoate lm gi t n t nh hiu ng ca tr em. Tuy nhin, cha m ca tr khn n n n h r ng vic loi b cc cht mu nhn to trong thc phm l c th n n ch n c bnh hiu ng tr. Cht mu nhn to ch l mt nguyn nhn trong cc nguyn nhn khc ngoi mi trn tc n vo. Bng 8: Gii hn ti a cht ph gia Tartrazine trong thc phm.

STT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Nhm thc phm ung c s a, c hn liu ho c ln men (VD: s a s c la, s a cacao, bia trng, s a chua ung, s c). S a ln men (nguyn kem). Cc sn phm tn t phomat. Thc n trn ming c s a ( VD: kem, s a lnh, bnh pudding, s a chua hoa qu ho c c hn liu). v c c. Margarin v cc sn phm tn t (VD hn hp M r rin v . Mt, mt c c, mt hoa qu. Qu kh. Qu th nh tr n P st ur n hp ho c n ch i. Nc rau, qu p. Cacao, s c la, v cc sn phm tn t. Ko cng, ko mm, ko nuga. Ko cao su. Sn phm n trang tr thc phm. Cc loi nh nng C v cc sn phm c x l nhit. Tht v cc sn phm tht bao g m tht gia cm, tht th. Nc chm v cc sn phm tn t. Thc n cho tr m i 1 tui. Nc p qu th nh tr n P st ur n hp ho c n ch i.

ML 300

Ghi ch

18 12 GMP 300 300 GMP 500 200 200 300 300 300 300 500 300 500 500 500 50 GMP

21 22 23 24 25 26

Nc r u p th nh tr n P st ur n hp ho c n ch i. Nc gii kht c hn liu, bao g m nc ung dnh cho th thao, nc un c hm lng khong cao, v cc loi nc ung khc. i v nc gii kht ch bin t mch nha. Nc gii kht c hm lng c n ln hn 15%. Nc gii kht c hm lng c n nh hn 15%. Sn ck c ch bin t n cc.

GMP 300 GMP 300 200 200

2.3.

Nhm triphenylmethane:

Bao g m: FD&C Blue No.1, FD&C Green No.3 Cng thc thc nghim: FD&C Blue No.1: C37H34N2O9S3Na2 , khi lng phn t: 792,84. FD&C Green No.3: C37H34O10N2S3Na2, khi lng phn t : 808,84. Hai cht ny c cu trc gn ging nhau, ch khc l FD&C Green No.3 c s hin din ca nhm hydroxyl. Cc cht thuc nhm ny d b kh mu tron mi trng kim do s hnh thnh ca basecarbinol khng mu.
2.3.1. Brilliant blue FCF:

Tn khc v ch th: CI Food Blue 2, FD&C Blue No.1; CI(1975): 42900 INS: 133. C mu xanh sng. ADI = 0-1 mg/kg th trng. Cng thc ha hc: C37H34N2Na2O9S3 Cng thc cu to:

Hnh 8: cht muBrilliant blue FCF Cm quan : dng bt ho c ht mu xanh lam. Cc s dng:

Brilliant Blue FCF l thuc nhum c tng hp t cc hydrocacbon thm u kh, kt hp vi T rtr zin to ra cc mu sc khc nhau ca l cy. Brilliant Blue FCF hp thu km t d y n rut v 95% thuc nhum n vo c tm thy trong phn. Brilliant Blue FCF phn ng vi sc t nht nh hnh thnh mu xanh l cy. Thn c tm thy tron k m, u h L n n hp, sn phm s a, bnh ko v ung. c tnh: Brilliant Blue FCF t ng b cm ti o, B , n Mch, Php, c, Hy Lp, , Na Uy, Ty Ban Nha, Thy in, Thy S nhn c chp nhn l mt ph gia an ton EU v hin nay khng b cm ti hu ht cc quc gia. Hoa K sn xut vt qu 1.000.000 poun s hn n m, v hng ngy tiu th khon 16m / n i. Brilliant Blue FCF l mt trong s nh ng cht mu c khuyn co loi b kh i thc n tr em v Brilliant Blue FCF lm tang tnh hiu ng thi qu tr em.
2.3.2. Fast Green FCF

INSL: 143 C mu xanh bin. ADI = 0-25mg/kg th trng. Cng thc phn t: C37H34N2Na2O10S3. cu to: Cng thc

Hnh 9: cht mu Fast Green FCF Cm quan: dng bt ho c tinh th mu n tm nu. C mu xanh sng. Cch s dng: F st Gr n FCF c s dn nh nh lng vt cho histone pH kim sau khi chit sut acid ca DNA.

Fast Green FCF c th c s dng trong cc sn phm nh u H L n n hp, v cc loi rau qu khc, thch, nc st, c, mn trng ming v hn hp bnh m kh mc 100mg/kg. M, Fast Green FCF l cht c s dng t nht trong by cht mu nhn to c FDA cho php s dng. c tnh: Trong thc nghim ng vt, cc nh khoa hc t m thy trong Fast Green FCF c cha cht Turmori nic y t bin c n i v ng vt. Hn n F st Gr n FCF c n y n uy c k ch ng mt, , ng tiu ha, ng h hp khi Fast Green FCF dng nguyn cht.
2.3.3. Green S

INS: 142 C mu x nh l x nh n . CTPT: C27H25N2O7S2Na CTCT:

Tn khc : food Green S, FD&C Green 4, Acid green 50; Lissamine Green B;
Wool Green S; C.I. 44090; E142 Dng rn r i. Thn c phi hp vi mu vn to mu xanh l cy
2.4. Nhm Indigoid

Bao g m : FD&C Blue No.2 Cng thc thc nghim: C16H8N2O8S2Na2 Khi lng phn t: 466,35
Indigo Carmine:

Tn khc, ch s: Indigocarmine; CI Food Blue 1, FD&C Blue No.2; CI ( 1975): 73015 INS: 132 ADI = 0-5 mg/kg th trng.

L mui ca Na c

ci in i otin isunphonic, c mu x nh n .

Nhit nng chy: >300 C T nh ho t n tron nc: 10 g/L (25 C)

CTPT: C16H8N2Na2O8S2. CTCT:

Hnh 10: cht mu Indigo Carmine Bng 9: gii hn ti a ca ph gia Indigo Carmine trong thc phm STT 1. 2. 3. 4. 5. 6. 7. 8. Nhm thc phm ung c s , c hn liu ho c ln men(VD: s a s c la, s a ca cao, bia trng, s a chua ung, s c) Thc n trn ming c s a(VD: kem, s a lnh, bnh putding, s a chua hoa qu ho c c hn liu) Mt, mt c c, mt hoa qu Rau, c ngm gim, du, nc mui Cacao, s c la v cc cc phm tn t Ko cng, ko mm, ko nuga... Ko ca su Sn phm n trang tr thc phm ML 300 300 500 500 450 450 300 500 Ghi ch

9. 10. 11. 12.

M tc Nc chm v cc sn phm tn t Thc n cho tr m i 1 tui Nc gii khc c nguyn liu, bao g m c nc dnh cho th th o, nc un c hm lng khong cao v cc loi nc ung khc Ru tri cy -

300 500 50 300

13.

200

Cm quan: dng bt ho c ht mu xanh lam. Dng trong sn xut bnh ko, mt, qu n m ng. c tnh: Indigo Carmine c hi cho ng h hp nu ht phi. Indigo C rmin cn y k ch th ch v mt. Khi lm vic trong phng th nghim cn phi c bo h nh o khoc n t y, k nh o h.
2.5. Nhm xanthene:

G m FD&C Red No.3( erythrosine) Cng thc thc nghim: C20H6O5I4Na2. Khi lng phn t: 879,86
Erthrosine :

Tn khc, ch s: CI Food Red 14, FD&C Red No.3 ; CI (1975): 45430 INS 127. ADI = 0-0,1 mg/kg th trng. H t n tron nc v c n cho mu . Bin thnh mu vn tron mi trng acid. Cng thc ha hc: C20H6I4Na2O5 Khi lng phn t: 879.86 g/mol CTCT:

Hnh 12: cht mu Erythrosine


Cm quan: dng bt ho c ht mu . Cch s dn : rythrosin c s dn nh mt mu thc phm, mc in, thuc nhum vi sinh vt. Erythrosin thn c s dn tron cc ngt nh mt s bnh ko v kem, thm ch rythrosin c n c s dn nh cht l trang tr bnh. c tnh: ng ng nghin cu n lc bt u t n m 1970, n m 1990 F Ho K r mt lnh cm erthrosine chut. Tron thn 6 n m 2008, Trun Tm khoa hc Public Hoa K r lnh cm s dng erthrosine trn ton quc. mt lot cc xt nghim c t kt hp vi kim tra li cc o co trc n kt lun r n rthrosin khn y t bin. n nay erthrosine c s dn nh cht mu thc phm ti M m khng c bt k hn ch no.
2.6. Carotenoid tng hp: 2.6.1. Beta-carotenoid tng hp:

Tn khc, ch s: CI Food Orange 5 ; CI (1975):40800 INS :160ai ADI = 0-5mg/kg th trng. Cng thc phn t : C40H56. CTCT :

Cm quan : tinh th ho c bt tinh th mu n nu, nhy cm vi oxi v nh sng do vy phi bo qun trong bao b trnh nh sng v mi trng kh tr.

Hnh 13: cht mu Beta-carotenoid tng hp c tnh : nhiu nghin cu ch ra beta-carotene tng hp khng c li cho n i ht thuc l d y nh tim v un th phi. Mt s thuc c lng beta-carotene tng hp cao vi nhiu loi caroteneoic khc nhau c th gy mt cn b n inh n tron c th. Beta-carotene t nhin c th tiu dit cc yu t tin un th, tron khi loi tng hp khng c tc dng ny.

Bng 10: gii hn ti a ca ph gia Beta-carotenoid tng hp trong thc phm STT 1. 2. 3. 4. 5. 6. 7. Nhm thc phm Thc n trn ming c s a (VD: kem, s a lnh, nh putin , s a chua hoa qu ho c c hn liu...) Mt, mt c c, mt hoa qu S a ln men (nguyn kem), khng x l nhit sau ln men Cc sn phm tn t phomt v c c Margarin v cc sn phm tn t (VD: hn hp Margarin v Du v m khng ch nc ML 200 500 100 GMP 100 1000 25 Ghi ch

2.6.2. Beta-Apo-Carotenal

Tn khc, ch s : CI Food Orange 6 ; S CI(1975) : 40820 INS 160e. ADI = 0-5mg/kg th trng. Cng thc phn t : C30H40O

CTCT :

Cm quan : tinh th ho c bt tinh th mu t m m c nh kim, nhy cm vi oxy v nh sng do vy phi bo qun trong bao b trnh nh sng v mi trn kh tr. Cch s dng : Apocarotenal, ho c Trans-Beta-Apo-8-Carotenal, l mt carotenoid c tm thy trong rau bina v cc loi tri cy h cam qut. Gin nh cc C rot noi khc, poc rot n l n v i tr nh mt tin cht Vitamin A, m c d n c 50% Vitamin A hot n t hn so vi betacarotene. Apocarotenal c mu t c m n c m, c s dng trong thc phm, c phm v cc sn phm m phm. Ty thuc vo dng sn phm, poc rot n l c s dng trong cht bo thc phm, ung, sn phm s v ngt. c tnh : vin dch t hc nghin cu cho thy r ng nh n n i c lng v n n Beta-carotene cao c th lm gim n k n uy c un th phi. Tuy nhin, vi nh n n i ht thuc l th n c li, vi liu lng Beta-carotene cao s lm i t n n uy c un th, n cnh tron cc sn phm phn hy lm gim huyt tn Vit min v t i t hn l cc t o un th phi c chiu hn t n tron khoi thuc. Cc sn phm phn hy beta-c rot n c tm thy trong mt cuc nghin cu y t bin v un th tron t bo gc khng ph hp vi beta-carotene.

Bng 11: gii hn ti a ca ph gia Beta-Apo-Carotenal trong thc phm STT 1. 2. 3. 4. Nhm thc phm Thc n trn ming c s a (VD: kem, s a lnh, nh putin , s a chua hoa qu ho c c hn liu...) Mt, mt c c, mt hoa qu S a ln men (nguyn kem), khng x l nhit sau ln men Cc sn phm tn t phomt ML 200 500 100 GMP Ghi ch

5. 6. 7.

v c c Margarin v cc sn phm tn t (VD: hn hp Margarin v Du v m khng ch nc

100 1000 25

2.6.3. Este Metyl ca acid Beta-Apo-8-Carotenic

Tn khc, ch s: CI Food Orange 7; S CI(1975): 40825 INS:160f ADI= 0-5mg/kg th trng. M s C.A.S : 1109-11-1 Cng thc phn t : C32H44O2 Cm quan : tinh th ho c bt tinh th mu n tm c tnh : hin ti ch t m thy tc dng ph no ca Ethyl este ca beta-apo8-carotenic, c ngu n gc t ng vt.

Bng 12: gii hn ti a ca ph gia Este Metyl ca acid Beta-Apo-8-Carotenic trong thc phm STT 1. 2. 3. 4. 5. 6. 7. Nhm thc phm Thc n trn ming c s a( VD: kem, s a lnh, bnh putding, s a chua hoa qu ho c c huong liu...) Mt, mt c c, mt hoa h a S a ln men(nguyn kem), khng x l nhit sau ln men Cc sn phm tn t pho mt v c c Margarin v cc sn phm tn t(VD: hn hp Margarin v Du v m khng ch nc ML 200 500 100 GMP 100 1000 25 Ghi ch

3. Cc cht mu v c - Cc cht mu c ngu n v c ch yu n trang tr thc phm TT Tn cht mu S dng Liu dng mg/kg th trng 1 Bioxyt Titan t dng Ch c

2 3 4 5 6 7 -

Oxyt st Oxyt nhm Cacbonat canxi Bc Vng Cht mu rubi

Mt v bnh ko Mt v bnh ko t dng Mt v bnh ko Mt v bnh ko V phomat

0,5 0,5 Khng hn ch 0,5 0,5 0,5

Phn ln cc cht mu v c c t nh c nn cn phi thn trng khi dng trong thc phm.
Titan dioxit

3.1.

Tn khc, ch s : Titania,CIpigment white 6, CI(1975) No.77891 Titanium dioxide. INS 171. ADI : khng gii hn. Cng thc phn t : TiO2 Khi lng phn t :79,88

Hnh 14: cht to mu Titan Dioxyt Cm quan : bt trng ti hi n . Cch s dng : cung cp trn v m c vi cc sn phm nh sn, nha, giy, mc, thc phm v ch m s c . c s dn lm trng s a tch k m, lm t n v ngon ca s a tch kem. c tnh : bi Tit nium ioxi c xem nh mt cht y un th thuc nhm 2B, c th y un th cho n i.
St oxyd

3.2.

Tn khc, ch s : Iron oxides ; St oxyd vng : CI pigment yellow 42 and 43 ; CI(1975) No.77492, INS 172(iii)

Hnh 15: cht mu st oxyt vng St oxy : CI pigment red 101 and 102;CI(1975) No.77491, INS172(ii)

Hnh 16: cht mu st oxyt St oxy n: CI pi m nt l ck 11; CI 1875 No.77499, INS 172 i

Hnh 17: cht mu st oxyt n


ADI = 0-0,5mg/kg th trng. Cng thc phn t: St oxyd vng: FeO(OH).xH2O St oxy : Fe2O3 St oxy n: F O.F 2O3 Cm quan: bt mu n, n u, ho c vng Cch s dng: s dng trong m phm v mt s loi mc x m.

c tnh: st oxy n khn c hi cho sc kh v c koi l khn c hi. St oxy c s dung thch hp s khn y c hi.

III. 1.

C
C

C
C

C.

Th o nh n n hi n cu , Christ ns n 1983 nhn thy khi n i th qu n st v cho im cn m i c cc sn phm phom t, thjt ln ch y lm t u nnh, m rin, thch m m xi, v nc c m c mu ph hp v khn ph hp th cn m i nhn thy c cc sn phm c mu th ch hp l c o hn so vi cc sn phm khn ph hp. Mu sc khn c nh hn n cu tr c v nh hn khn r rn n m i v c sn phm. Tuy nhi n , khn phi tt c cc o co v nh hn c mu sc l n m i v l khn thc s sn t . Tron mt vi trn hp trn hp nh hn ny l r rn chrit ns n, 1983 , tron nh n trn hp khc l hon ton khn xy r . Tht kh cn r n li u vic thiu n chn c s tn tc i mu sc v m i v c phi l o thc s khn nh hn no, h y l o n hi n cu ch y , o s ln n i th qu t h y nh hn qu nh c li n qu n n s khc nh u c cc c nh n. Johnson v Cly s l 1982 thy r n n i th cho im n t c un ch thn ti mu co n n 2- 10% c o hn so vi un ch c mu sn hn, n y c khi un ich ti mu c n n n s c ros t hn 1% so vi un ch sn mu. M 1974 ch r r n mu c un ch c th nh hn n n n cm ic v i vi n n v c n. th o nh n n hi n cu tr n th c th kt lun r n mu sc khn ch qu n trn i vi khch hn m c n nh hn n c cm ic c khch hn v t nh cht cm qu n khc c sn phm. V vy, iu qu n trn l cc nh kho hc cm qu n cn it cch y u cu n i th nh i mu sc c sn phm v it cch tin hnh cc ph p th cm qu n s o cho im thiu nh hn lch c nh n v mu sc n kt qu t nh cht cm qu n khc. 2. C Mu sc l kt qu nhn it c c nh sn tn tc vi i tn no . Mu sc c mt i tn tc n i yu t : thnh phn vt l v h hc c

i tn , cc thnh phn ph c n u n sn chiu vo i tn , v nhy ph c mt n i nh n. nh sn tc n l n mt i tn c th khu sc x, phn x, truyn qu ho c hp th i i tn . Nu n nh ton n n ln chiu sn tron khon nh sn nh n thy c qu n ph in t phn x t mt m t chn sn th i tn s c mu trn . Nu nh sn tron khon nh n thy hp th mt phn th i tn s c mu xm. Nu nh sn nh n thy hp th hon ton th i tn s c mu n. iu ny cn ph thuc vo iu kin xun qu nh. Mu sc c mt i tn c th th y i th o i ln s u : tn mu/nh mu c coi l mu sc c i tn , sn v o h c n c i l thun khit c mu sc. sn c mu sc sc cm nhn c c mt i tn ch r mi li n h i nh sn phn x v nh sn hp th m khn t nh n cc c s n c th. Sc thi cm nhn c c mt i tn l s cm nhn mu sc c i tn nh vo s khc t i s hp th n n ln c x ti cc c s n khc nh u i i tn . V vy, nu mt i tn hp th nhiu c s n i v phn x nhiu c s n n n hn 400- 500 nm th n s c mu x nh n . Mt vt th phn x mnh nht nh sn c c s n trun nh th n s c mu x nh vn mu x nh h y n n chui , v mt vt phn x mnh nht nh sn c c s n i 600- 700 nm s c mu . Sc s o h h y thun sc c mu sc ch r mc khc nh u c mt mu c th so vi mu xm. S nhn it v mu sc l kt qu c s k ch th ch l n v n mc i nh sn v n nh n thy c s n t 380 n770nm c qu n ph in t. Ton qu n ph in t o m ti mm 10 -5nm n s n r io 1013nm . Tuy nhi n con n i ch th ch n tron mt khon nh c n n ln ny. V vy, mu sc l mt thuc t nh n n oi c th c trn i s ph n phi qu n ph c nh sn , v s nhn thc mu sc n th ic l phn n c n o i vi mt k ch th ch l n v n mc n n s pht hin r nh sn s u khi n tn tc vi mt vt th. H y n i cch khc, nhn c s n tron v n qu n ph in t nh n thy khn vt th hp th s c mt t nh n thy v n o s hiu l mu sc.

3. C C C nh s n c phn x t mt i tn , h y nh sn i qu mt i tn , chiu vo ic mc, i qu ch th n thy tinh th, v t i qu thy tinh n v n mc, ti y s nh sn c hiu vo mt h c l m nh . Cc c qu n th cm nh sn o m t o h nh qu v h nh n n n m tron v n mc c mt. Nh n t o ny ch cc sc t nhy cm vi nh sn m c th th y i h nh n khi j k ch th ch i n n ln nh sn . Lm pht sinh cc xun thn kinh in i th o nh n y thn kinh mt n n o. C khon 120 triu t o h nh qu tron v n mc. N n t o h nh qu c o nht vo khon 20 t h c l m, v n ny l cn im vn . V vy i mc chiu sn yu, mt vt s c nhn r n khi nh n lch v mt ph khi nh n i in. Cc t o h nh qu c kh n n lm vic tron cn nh sn cc k yu nh hn 1 lux . Cc t o qu ch t o r thn tin khn mu trn / n , v i iu kin nh sn yu ch n t c th th ch n nh n thy nh n thy tron ti m khn nhn r mu sc. iu ny ii th ch v s o ch n t khn th nh n thy mu i nh sn m t tr n m c ch n t vn c th nh n r i li.

Su triu t o h nh n n lm vic ti cn chiu s n c o hn mc chiu sn v cun cp thn tin c mu mu sc . Cc t o h nh n n c tp trun tr n hc mt, mt vt l nh n k nh 2 nm n m tron mt im vn (macula lutea) ti s ph n ii mu sc l c o nht. Khi nh n mt vt th , chuyn n khn thc c mt s nh n h nh nh c vt th l n v n l m. Cc t o h nh n n ch sc t nhy mu, th ch n vi mu 2 in th ti 552 v 557 nm , mu x nh l c y ti 530 nm v mu x nh n sn ti 426 nm M r s v Nathans, 1992,1993). V vy, con n i thiu mt tron nh n sc t ny s ri vo nh m cc n m mu khc nh u, o m khon 8% n m ii v 0.44% n ii. Nh n n i m mu c ph n thnh nh m khc nh u. Nh m th nht l Prot nop s ho c Proto nom slous trichrom ts, khn c ho c k m kh n n nh n mu , chim khon s n i m mu. Nh m th h i l ut r nop s ho c ut r nom lous trichrom ts, l nh n n i khn c ho c k m kh n n nh n mu nh l c y, chim khon s n i m mu. V nh m cui c n l Trin op s chim s ln nh tron s n i m mu, c kh n n nh n mu x nh tri k m. Nh n n quy nh t nh trn m mu n nh thn l n l n, n m tr n nhim sc th X , n n c im ny thn thy n m ii hn l n ii. V vy , khi nh i sn phm, thc phm qu mu sc cn kim tr s m mu c hi n v tt c n i th u phi c chn lc nu h l nh n n i s nh i mu sc sn phm. K thut o m cc n n mu i Ps u oisochrom tic, ph p th F rnsworth ichotomous cho s m mu. Nhn ph p th tr n kh t n n ph p th Ishih r l mt phn php th y

th r hn o m mt s ri cc nh m m im to thnh cc ch s ho c nh n h nh nh khc nh u.

Ti liu tham kho


Analytical methods for food additives- Roger Wood, Lucy Foster, Andrew Damant and Pauline Key. Food Additives Data Book Jim Smith and Lily Hong-Shum.

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