烧烤及烟熏肉制品中多环芳烃的迁移、转化与控制研究进展  

Migration, Transformation and Control of Polycyclic Aromatic Hydrocarbons in Grilled and Smoked Meat Products: A Review

作　　者：屠泽慧 聂文[1] 王尚英[1] 蔡克周[1] 姜绍通[1] 陈从贵[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《肉类研究》2017年第8期49-54,共6页Meat Research

基　　金：国家自然科学基金青年科学基金项目(31501585);安徽省自然科学基金项目(1508085MB40)

摘　　要：多环芳烃(polycyclic aromatic hydrocarbons,PAHs)是烧烤及烟熏肉制品加工过程中极易产生的一类具有致癌和致突变性的有机物。加工工艺、环境条件和肉制品特性等多种因素不仅能够影响肉制品加工过程中PAHs的形成,还会影响肉制品加工过程中PAHs的迁移和转化。本文重点对烧烤及烟熏肉制品加工过程中PAHs的迁移、转化与控制方面的研究进行综述,并对研究现状进行简要总结,以期为肉制品加工过程中PAHs的控制提供新的思路。Polycyclic aromatic hydrocarbons （PAHs）, a class of carcinogenic and mutagenic organic compounds, are easily produced in grilled and smoked meat products. Processing, environmental conditions, meat characteristics and other factors affect not only the formation but also the migration and transformation of PAHs during the processing of meat products. This paper focuses on reviewing the current status of research on the transformation and control of PAHs during the processing of meat products in order to provide a new insight into the control of PAHs.

关 键 词：烧烤、烟熏类肉制品 多环芳烃 降解 迁移 转化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]