食品添加剂本身并不作为食品被食用,往往也没有营养,只不过是为了加工食品需要和改善食品色、香、味而加入食品中的一类物质。使用得当,对食品生产和人体健康都有利,反之,则会给健康带来一些害处。食品添加剂分天然和合成两大类。天然的有如作为色素的红曲、姜黄;作为调味料的花椒、桂皮等。十九世纪中叶人工合成染料及其它化学合成物质也陆续被加入食品。从国外来看,添加剂发展之快是惊人的。如日本1948年仅用28种,1958年达127种, Food additives are not themselves consumed as food, nor are they often nutritious. They are just a class of substances added to foods for the purpose of processing foods and improving the color, aroma and taste of foods. Proper use, good for food production and human health, on the contrary, it will bring some health hazards. Food additives points natural and synthetic two categories. Natural as a pigment, such as red yeast rice, turmeric; as seasoning pepper, cinnamon and so on. The mid-nineteenth century synthetic dyes and other synthetic chemicals are gradually being added to food. From abroad, the rapid development of additives is amazing. For example, Japan used only 28 species in 1948, 127 species in 1958,