煎炸食品中多环芳烃的生成及其控制技术研究进展  

Formation and Control of Polycyclic Aromatic Hydrocarbons in Fried Foods: A Review

作　　者：张浪 杜洪振[1] 田兴垒 刘骞[1] 孔保华[1] ZHANG Lang;DU Hongzhen;TIAN Xinglei;LIU Qian;KONG Baohua(School of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院

出　　处：《食品科学》2020年第3期272-280,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项（2018YFD0401200）

摘　　要：煎炸是重要的烹调方式之一,煎炸食品由于具有良好的口感、色泽和风味而深受消费者喜爱。但由于煎炸过程中温度过高,导致煎炸食品中含较多的多环芳烃(polycyclic aromatic hydrocarbons,PAHs)。PAHs具有致癌和致畸性,并且还具有基因和免疫毒性,会对人体健康产生极大的危害。本文对PAHs的结构与特性、来源、形成机理和危害进行了概述,并重点介绍了煎炸食品中PAHs生成的影响因素及控制技术。Frying is an important cooking method and fried foods are loved by consumers due to their special texture,color and flavor.However,because of the high temperature during the frying process,a large amount of polycyclic aromatic hydrocarbons(PAHs)are generated in fried foods.PAHs have carcinogenic,teratogenic,genetic and immune toxicity,which are extremely harmful to human health.Given this background,this paper reviews the structures,characteristics,sources,formation mechanisms and hazards of PAHs.Emphasis is placed on the factors influencing the formation of PAHs in fried foods and the solutions to this problem.

关 键 词：煎炸食品 多环芳烃 影响因素 控制技术 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]