原文后附帶中文翻譯，由食品伙伴網食品論壇網友gaoketian提供，食品伙伴網在此表示感謝！
更多關于美國 FDA 21 CFR 第 73 部分的內容，請詳見美國FDA 21 CFR 第73部分關于免除產品證書的食品用著色劑種類匯總
§ 73.345 Paprika oleoresin.
（a） Identity. （1） The color additive paprika oleoresin is the combination of flavor and color principles obtained from paprika （ Capsicum annuum L.） by extraction, using any one or a combination of the following solvents:
Acetone
Ethyl alcohol
Ethylene dichloride
Hexane
Isopropyl alcohol
Methyl alcohol
Methylene chloride
Trichloroethylene
The definition of paprika oleoresin in this paragraph is for the purpose of identity as a color additive only, and shall not be construed as setting forth an official standard for paprika oleoresin under section 401 of the act.
（2） Color additive mixtures made with paprika oleoresin may contain as diluents only those substances listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
（b） Specifications. Paprika oleoresin shall contain no more residue of the solvents listed in paragraph （a）（1） of this section than is permitted of the corresponding solvents in spice oleoresins under applicable food additive regulations in parts 170 through 189 of this chapter.
（c） Uses and restrictions. Paprika oleoresin may be safely used for the coloring of foods generally in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
（d） Labeling. The color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall bear, in addition to the other information required by the act, labeling in accordance with the provisions of §70.25 of this chapter.
（e） Exemption from certification. Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721（c） of the act.
§73.345 紅辣椒油樹脂
（a）特性：
（1）著色劑紅辣椒油樹脂，是以香味料和色素為主的復合物，由紅辣椒（Capsicum annuum L.）用下列溶劑中的一種或若干種提取而得：
丙酮 異丙醇
乙醇 甲醇
二氯乙烷 二氯甲烷
己烷 三氯乙烯
本欄中所指的紅辣椒油樹脂，僅指用做著色劑者，不同于法規401節中所指的具有法定標準的紅辣椒油樹脂。
（2）用辣椒油樹脂所配制成的食用著色劑混合料，只能選用本分部所列的安全和適用于食品著色的著色劑烯釋劑。
（b）質量規格：紅辣椒油樹脂中所含有的本節（a）（1）中所列的溶劑的殘留量，不得超過本章第170至189各部分中列出的允許使用的食品添加劑中香辛料油樹脂中所規定的允許溶劑殘留量。
（c）使用和限制條件：紅辣椒油樹脂在符合現行GMP用量條件下，可安全地用于一般食品的著色，但不得用于本法規§401中頒布的已確定標準的食品的著色，除非所加入的色素是這類標準所允許的。
（d）標簽標注方式：本著色劑和任何含有本著色劑的混合物，擬單獨使用或起部分著色效果時，除法規所規定的其它所需說明以外，其標簽還應符合本章§70.25中的規定。
（e）免除產品證書：本著色劑免除產品證書以保護公眾健康。所生產的每一批產品也免除按法規§721（c）中所規定的需要產品證書。
