高脂食品中多环芳烃研究  

Research on polycyclic aromatic hydrocarbons in fatty foods

作　　者：曾健雄[1] 吴时敏[1,2] 王琳[1] 李戈[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]上海交通大学陆伯勋食品安全研究中心,上海200240

出　　处：《粮食与油脂》2013年第10期6-9,共4页Cereals & Oils

基　　金：国家自然科学基金项目(31171704)

摘　　要：多环芳烃具有非极性强特点,易在脂质含量丰富食品中造成污染。该文对富脂肉类等高脂肪食品中多环芳烃来源、形成及污染现状、检测方法等进行概述,并对控制其中多环芳烃污染方法进行总结和讨论。Polycyclic aromatic hydrocarbons tend to contaminate fatty foods due to their non polarity. In this paper, the origin, formation, contamination and determination of PAHs in fatty foods, especially meat with high fat, were reviewed. The methods for controlling level of PAHs in fatty foods were discussed.

关 键 词：高脂食品 多环芳烃 检测 控制 

分 类 号：X56[环境科学与工程—环境工程]