热加工肉制品中多环芳烃的检测技术研究进展  

Research progress on detection technology of polycyclic aromatic hydrocarbons in heat-processed meat products

作　　者：林菊 马阳阳 黄昊龙 赵莉君[1] 朱瑶迪 祝超智[1] 李苗云[1] 赵改名[1] LIN Ju;MA Yangyang;HUANG Haolong;ZHAO Lijun;ZHU Yaodi;ZHU Chaozhi;LI Miaoyun;ZHAO Gaiming(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品与发酵工业》2021年第21期282-289,共8页Food and Fermentation Industries

基　　金：国家自然科学基金青年科学基金项目(31801671);河南省重点研发与推广专项(202102110141);“十三五”国家重点研发计划项目(2018YFD0401200);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)。

摘　　要：随着科学技术的发展以及人们对食品安全了解的逐渐深入,多环芳烃(polycyclic aromatic hydrocarbons,PAHs)作为肉制品热加工过程中产生的一类常见有害污染物,日益成为全社会高度关注的焦点。食品本身组分及含量复杂多样,PAHs的定量分析方法仍处于不断改进当中,建立快速、高效、准确的PAHs定量检测方法对提升食品安全水平、保障国民健康具有重要意义。该文对PAHs的性质、毒性进行简要综述,并对热加工肉制品中PAHs的前处理技术和检测技术进行总结,以期为开发更加快速、高效、绿色的检测技术提供理论参考。With the development of science and technology and the deepening of people’s understanding of food safety,polycyclic aromatic hydrocarbons(PAHs)have attracted more and more attention from the whole society,which is considered as common highly toxic pollutants produced during heat-processing of meat products.Due to the complexity and its varied composition of food,the detection methods for PAHs are still in continuous improvement.Establishing an efficiently fast and accurate detection method to improve the quantitative analysis of PAHs is of great significance for promoting food safety and ensuring the health of the citizens.In this paper,the properties and toxicity of PAHs are briefly reviewed,and the pretreatment and detection techniques for PAHs in heat-processed meat products are summarized.And it is expected to provide some reference for the development of more rapid,efficient and green detection technology of PAHs.

关 键 词：多环芳烃 热加工肉制品 有害污染物 前处理 检测方法 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] TS201.6[轻工技术与工程—食品科学与工程]