加工肉制品中多环芳烃的研究现状  

Research Status of Polycyclic Aromatic Hydrocarbons(PAHs)in Processed Meat Products

作　　者：刘聪聪 王冲 叶可萍[1] 李春保[1] 周光宏[1] Liu Congcong;Wang Chong;Ye Keping;Li Chunbao;Zhou Guanghong(College of Food Science and Technology,Nanjing Agricultural University,Key Laboratory of Meat Processing and Quality Control,Nanjing 210095)

机构地区：[1]南京农业大学食品科技学院肉品加工与质量控制教育部重点实验室,南京210095

出　　处：《中国食品学报》2021年第2期367-377,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省高等学校重点学科发展项目(RAPD);中国农业研究系统专项资金项目(CARS-42)。

摘　　要：多环芳烃在环境中广泛存在。对于非职业性接触多环芳烃的工人和非吸烟者来说,通过饮食接触是多环芳烃的主要暴露方式。自2015年国际癌症研究机构(IARC)将红肉及其加工肉制品划分为致癌物后,降低加工肉制品中有毒有害物质(如多环芳烃)生成显得尤为重要。本文根据加工肉制品中多环芳烃研究现状,对其“三致”机理、生成机制、加工肉制品中暴露情况及其控制措施进行概述。Polycyclic aromatic hydrocarbons(PAHs)exist widely in the environment.For non-occupationally workers and nonsmokers,more than 70%exposure to PAHs arise from the diet,and diet may cause more than 90%of total PAHs exposure of general population in different countries.Since the International Agency for Research on Cancer(IARC)classified red meat and its processed meat products as carcinogens in 2015,it is particularly important to reduce the generation of toxic and harmful substances(eg.PAHs)in processed meat products.According to the research status of PAHs in processed meat products,this paper summarized the carcinogenic mechanism,formation mechanism,exposure in processed meat products and control measures.

关 键 词：多环芳烃 加工肉制品 致癌机理 生成机制 控制措施 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]