食品添加劑對(duì)食品營(yíng)養(yǎng)品質(zhì)的影響研究

摘 要：本文通過分析不同類型的食品添加劑，如抗氧化劑、酸度調(diào)節(jié)劑和合成色素，研究其對(duì)食品中維生素穩(wěn)定性、蛋白質(zhì)吸收率及營(yíng)養(yǎng)成分的影響?；诖耍岢隽藘?yōu)化食品添加劑使用的策略，如精準(zhǔn)配比抗氧化劑、平衡酸堿調(diào)節(jié)劑以及應(yīng)用天然色素替代技術(shù)等，以提升食品的營(yíng)養(yǎng)價(jià)值。

關(guān)鍵詞：食品添加劑；營(yíng)養(yǎng)品質(zhì)；抗氧化劑；天然色素

Study on the Influence of Food Additives on the Nutritional Quality of Food

YANG Yuwei

（Anshan Normal University Liaoning China， Anshan 114056， China）

Abstract： In this paper， different types of food additives， such as antioxidants， acidity regulators and synthetic pigments， were analyzed to study their effects on vitamin stability， protein absorption rate and nutrient composition in food. Based on this， strategies to optimize the use of food additives are proposed， such as precise ratio of antioxidants， acid-base balance regulators and application of natural pigment substitution technology， so as to improve the nutritional value of food.

Keywords： food additives; nutritional quality; antioxidants; natural pigments

食品添加劑是現(xiàn)代食品工業(yè)的重要助力，在食品的加工、儲(chǔ)藏和感官品質(zhì)改善等方面發(fā)揮著不可或缺的作用。（剩余4563字）