食用油脂中多环芳烃污染来源及控制技术研究展望  

Review on the pollution sources and control techniques of polycyclic aromatic hydrocarbons(PAHs) in edible oil

作　　者：乌日娜[1] 金芬[1] 杨莉莉[1] 李永飞[1] 江泽军 张鹏[1] 邵华[1] 金茂俊[1] 郑鹭飞[1] 王珊珊[1] 佘永新[1] 王静[1] 

机构地区：[1]中国农业科学院农业质量标准与检测技术研究所,农业部农产品质量安全重点实验室,北京100081

出　　处：《食品与发酵工业》2015年第9期225-229,246,共6页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(No.2012BAD29B03)

摘　　要：多环芳烃(PAHs)作为持久性有机污染物,近年来引发的食用油脂的质量安全事件时有发生,引起了全社会的关注。文中综述了多环芳烃的物理化学性质及其毒性,对油脂中污染水平进行了分析,并对油脂中出现多环芳烃污染的可能来源、控制技术和脱除方法进行了阐述。Polycyclic aromatic hydrocarbons （PAHs） are permanent organic pollutants （POPs）. The safety incidents caused by PAHs pollution in edible oil occurred in recent years got attention in whole society. This paper provided the physical properties and toxieities of PAHs and analyzed the level of PAHs in the edible oil. The sources of PAHs pollution, its control and elimination technique in the edible oils were reviewed. The paper will provide technical support in establishing PAHs control system in edible oil industry in the future.

关 键 词：食用油脂 多环芳烃 污染来源 控制技术 脱除方法 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]