烹饪对食物中持久性有机污染物含量和分布的影响  

Effects of cooking on the concentrations and distribution of persistent organic pollutants in foodstuffs

作　　者：董姝君[1] 刘国瑞[1] 朱青青[1] 张宪[1] 郑明辉[1] 

机构地区：[1]中国科学院生态环境研究中心,环境化学与生态毒理学国家重点实验室,北京100085

出　　处：《科学通报》2014年第16期1479-1486,共8页Chinese Science Bulletin

基　　金：国家自然科学基金(21321004);中国科学院院地合作项目(科技支黔)资助

摘　　要：持久性有机污染物(POPs)因具有高毒性而对人体健康造成威胁.日常饮食尤其是动物性食物的摄入是人体摄入POPs的主要途径.来源于各种生物体的食物原料,除少数可以直接食用外,大多数需要经过烹饪加工后才能食用,而烹饪过程中发生的多种理化反应能够使食物中POPs的含量和分布发生改变.本文简述了食物中POPs含量在烹饪前后的变化以及烹饪对食物中POPs分布影响的相关研究.Persistent organic compounds （POPs） are highly toxic compounds that are harmful to human health. Dietary intake is an essential pathway for human exposure to POPs, especially the consumption of animal products. However, most foodstuffs are consumed after being cooked. Various physical and chemical reactions happened during cooking processes could affect the concentrations and distribution of POPs in foodstuffs. In the present paper, we reviewed current published literatures about the influence of cooking processes on the concentrations and distribution of POPs in foodstuffs.

关 键 词：烹饪 农药 二噁英类 多氯联苯 多溴联苯醚 全氟类化合物 

分 类 号：TS972.11[轻工技术与工程]