肉制品中多环芳烃检测方法研究进展  

Research Progress on Detection Methods of Polycyclic Aromatic Hydrocarbons in Meat Products

作　　者：朱姗姗 王磊 李利 郝丽威 连玉晶[1,5] 郑振佳 ZHU Shanshan;WANG Lei;LI Li;HAO Liwei;LIAN Yujing;ZHENG Zhenjia(Shandong Provincial Key Laboratory of Food Processing Technology and Quality Control,School of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;Chunxue Food Group Co.,Ltd.,Yantai 265200,China;Changyi City Fishery Technology Promotion in Shandong Province Station,Weifang 261300,China;Shandong Anpu Testing Technology Co.,Ltd.,Taian 271000,China;Institute of Agricultural Quality Standards and Testing Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018 [2]春雪食品集团股份有限公司,山东烟台265200 [3]山东省昌邑市渔业技术推广站,山东潍坊261300 [4]山东安谱检测科技有限公司,山东泰安271000 [5]山东省农业科学院农业质量标准与检测技术研究所,山东济南250100

出　　处：《食品工业科技》2021年第8期366-375,共10页Science and Technology of Food Industry

基　　金：国家重点研发计划(2018YFC1602300);山东省高等学校青创人才引育计划;泰山产业领军人才工程高效生态农业创新类计划(LJNY201705);食品主要危害物高效识别与确证、风险评估与预警技术研究(2019JZZY020903)。

摘　　要：多环芳烃作为一种挥发性芳香族烷烃化合物,具有致畸性、致癌性、致突变性以及遗传毒性,被认定为影响人类健康的主要有机污染物。肉制品因含有大量脂肪、蛋白质等营养成分,在加工过程中易产生多环芳烃,对人体健康存在潜在威胁。近年来随着多环芳烃相关毒性的研究,由其引起的食品安全问题得到越来越多的关注,因此本文论述了近年来肉制品中多环芳烃的前处理方法及其检测方法,同时对多环芳烃检测分析的研究方向进行了展望,以期为开发准确、快速、高效和绿色的检测分析方法提供参考。As a volatile aromatic alkane compound,polycyclic aromatic hydrocarbons have teratogenicity,carcinogenicity,mutagenicity and genotoxicity,and are recognized as the main organic pollutants affecting human health.Because meat products contain a lot of nutrients such as fat and protein,polycyclic aromatic hydrocarbons are easily produced during the processing process,which poses a potential threat to human health.In recent years,with the research on the toxicity of polycyclic aromatic hydrocarbons,the food safety issues caused by it have received more and more attention.The research direction of PAHs detection and analysis is prospected,with a view to providing a reference for the development of accurate,fast,efficient and green detection and analysis methods.

关 键 词：肉制品 多环芳烃 前处理 检测方法 

分 类 号：TS207.7[轻工技术与工程—食品科学]