肉制品中多氯联苯检测方法研究进展  

Progress in Methods for Detection of Polychlorinated Biphenyls in Meat Products

作　　者：朱晓军[1] 徐文君 周玮[1] 卢剑[1] 

机构地区：[1]江苏省产品质量监督检验研究院,江苏南京210007 [2]江苏省食品药品监督检验研究院,江苏南京210007

出　　处：《肉类研究》2014年第9期30-33,共4页Meat Research

摘　　要：简要介绍了肉制品中多氯联苯的相关研究,其命名、来源、毒性及人体暴露多氯联苯的主要途径等。分前处理和检测两个部分详细阐述了目前国内外食品中多氯联苯检测方法的研究进展。最后针对目前肉制品多氯联苯检测中存在的问题提出了发展方向。This paper reviews recent research on the nomenclature, sources and toxicity of polychlorinated biphenyls （PCBs） and the main pathways of human exposure to them. We present recent progress which has been made in China and abroad in sample pretreatment and analytical techniques for the detection of PCBs in foods. Finally, future development directions are put forward aiming at the existing problems in the detection of PCBs in meat products .

关 键 词：肉制品 检测方法 研究进展 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]