烟熏肉制品中多环芳烃的提取及检测分析  

Extraction and detection of polycyclic aromatic hydrocarbons in smoked meat

作　　者：刘辉[1] 王维民[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025

出　　处：《肉类工业》2010年第4期37-39,共3页Meat Industry

摘　　要：烟熏肉制品作为肉类加工制品的一大类,由于其独特的风味深受广大消费者的欢迎。但是,在烟熏肉中含有致癌的多环芳烃(PAHs),影响着人们的健康。主要从烟熏肉制品中多环芳烃(PAHs)的提取、检测方法对其进行综述,以实现多环芳烃的快速检测和达到寻找控制多环芳烃方法的目的。Smoked meat is one of the large class of meat products, which is well received by the consumers because of its unique flavor. However, there are carcinogenic polycyclic aromatic hydrocarbons （PAHs） in the smoked meat, influencing people＇s health. In this paper the main separation methods and detection methods of the PAHs from smoked meat products were reviewed, in order to realize the quick detection of PAHs and reach the aim of control it.

关 键 词：烟熏肉制品 多环芳 烃提 取检测 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]