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随着食品卫生工作的开展,对食品中加入的添加剂如防腐剂、色素、抗氧化剂、甜味剂、稳定剂……等等化学物质的安全性问题引起了人们广泛的注意。自1856年合成色素出现以来,曾连续出现因在食品中使用色素而引起的砷中毒事件,此后一些国家制订法律加以限制或禁用。世界粮农组织和世界卫生组织(以下简称FAO/WHO)自1955～1975年以来召开了有关食品添加剂问题的会议共19次,对添加剂的使用原则,纯度的规格要
With the development of food hygiene, people pay more attention to the safety of additives in food such as preservatives, pigments, antioxidants, sweeteners, stabilizers and so on. Since the advent of synthetic pigments in 1856, there has been a continuous occurrence of arsenic poisoning caused by the use of pigments in foodstuffs, after which some countries enacted laws to restrict or ban them. The World Food Program (FAO) and the World Health Organization (hereinafter referred to as FAO / WHO) held 19 meetings on food additive issues since 1955-1975. The principle of the use of additives and the specifications of purity