22 September 2018 - شنبه 31 شهريور 1397
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کلید واژگان
جستجوی پیشرفته
شناسنامه ی نشریه
صاحب امتیاز:
موسسه پژوهشی علوم و فناوری رنگ و پوشش
مدیر مسئول:
پروفسور زهرا رنجبر
سردبیر:
دکتر شهره روحانی
مدیر اجرایی:
دکتر مریم عطائی فرد
شاپا چاپی:
2251-7278
شاپا الکترونیکی:
2383-2223
دسترسی سریع
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مروری بر روش‌هاي تجزیه‌‌ای مواد رنگزاي آزو در صنعت مواد خوراکی

نشریه: سال هفتم - شماره چهارم - زمستان 1396 - مقاله 5   صفحات :  19 تا 36



کد مقاله:
JSCW-2017-09-25-10328

مولفین:
شهره روحانی: موسسه پژوهشي علوم و فناوري رنگ و پوشش - گروه پژوهشي مواد رنگزای آلی
اعظم پیرکرمی: موسسه پژوهشی علوم وفناوری رنگ و پوشش - گروه پژوهشی نانوفناوری رنگ


چکیده مقاله:

مواد رنگزاي آزو برای رنگ‌دهی به فرآورده‌‌‌های خوراکی افزوده می‌‌‌شوند تا نه تنها ظاهر مواد خوراکی را زیبا جلوه دهد بلکه ظاهر اصلی آن در طی فرآیند تولید ثابت بماند. با این وجود، کشورهای بسیاری در سرتاسر جهان استفاده از اکثر مواد رنگزاي آزو در مواد خوراکی را ممنوع کرده‌‌‌اند و استعمال اين تركيبات به شدت از طریق عرضه مواد خوراکی داخلی و صادراتی بررسی و کنترل می‌‌‌شود. متخصصین کنترل مواد خوراکی روش‌هاي کاملا دقیق و حساس تجزیه‌‌‌ای را برای نظارت و تضمین کیفیت و سلامت فرآورد‌‌‌ه‌های خوراکی اتخاذ می‌‌‌کنند. مقاله حاضر بررسی جامعی از روش‌هاي تجزیه‌‌‌ای گوناگون مورد استفاده در مطالعه مواد رنگزاي آزو مصرفی در صنایع خوراکی نقاط مختلف دنیا را ارائه می‌‌‌دهد.


Article's English abstract:

Azo dyes for coloring food products are added to food to not only look beautiful, but the original appearance of its effects remain constant during the manufacturing process. However, many countries around the world have banned the majority of azo dyes in food and the use of these colors heavily through the food supply domestic and export reviewed and controlled. Accurate and sensitive analytical methods for food control experts to monitor and ensure the quality and safety of food products adopt. This article is a comprehensive review of various analytical techniques used in the study azo dyes used in the food industry around the world offers


کلید واژگان:
مواد رنگزاي آزو، صنایع خوراکی، روش‌هاي تجزیه‌‌‌ای، استخراج، کروماتوگرافی.

English Keywords:
Azo dyes, Food industry, Analytical techniques, Extraction, Chromatography.

منابع:
2. م. روشنی، م. صادقی،"تخریب فوتوکاتالیستی ماده رنگزای اورسنازو (lll) به وسیله نقاط کوانتمی گرافن تحت نور مرئی"، نشریه علمی پژوهشی علوم و فناوری رنگ. 11، 172-163، 1396. 12. م. حسین نژاد، ک. قرنجیگ، "مروری بر آخرین تحقیقات درباره کاربردهای مواد رنگزای طبیعی در رنگرزی، مواد خوراکی سلول های خورشیدی" نشریه علمی ترویجی مطالعات در دنیای رنگ، 7، 27-17، 1396.

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