液相色谱法检测烧烤食品中多环芳烃污染情况  

Detection of Polycyclic Aromatic Hydrocarbons Pollution in Barbecued Food by Liquid Chromatography

作　　者：武亚帅 邹优扬 张梦璐 赵逸涵 王宗义 高秀芝 WU Yashuai;ZOU Youyang;ZHANG Menglu;ZHAO Yihan;WANG Zongyi;GAO Xiuzhi(Faculty of Food Science and Engineering,Beijing University of Agriculture,Beijing Laboratory of Food Quality and Safety,Beijing Key Laboratory of Detection and Control of Harmful Microorganisms and Pesticide Safety of Agricultural Products,Beijing Engineering Laboratory of Probiotics Key Technology Development,Beijing 102206)

机构地区：[1]北京农学院食品科学与工程学院,食品质量与安全北京实验室,农产品有害微生物及农残安全检测与控制北京市重点实验室,微生态制剂关键技术开发北京市工程实验室,北京102206

出　　处：《食品工业》2022年第4期316-321,共6页The Food Industry

基　　金：北京市叶类蔬菜产业创新团队项目(BAIC07-2021)。

摘　　要：为研究常见烧烤食品中多环芳烃污染情况,从6家烧烤店中选取5类最常食用的烧烤品类(烤香菇、烤馒头、烤鱼豆腐、烤青椒、烤羊肉串)共30份,采用高效液相色谱荧光检测法对其中15种多环芳烃(PAHs)类化合物污染情况进行定性分析,对特征致癌物苯并(a)芘(BaP)进行定量分析。结果显示,样品中15种多环芳烃总体检出率为38.7%,对BaP定量检测,样本中均检出BaP,检出范围为0.086~36.789μg/kg,其中香菇、青椒品类样品超出国家限量标准比例高达83.3%,其他品类检测样本均未超标。烧烤类食品中多环芳烃残留量比较严重,并且残留量高低与样品品类有关,尤其是非肉类的新兴烧烤样品中污染物含量较高。To study the PAHs contamination common barbecue foods,a total of 30 grilled foods(roasted shiitake mushrooms,grilled steamed buns,grilled fish tofu,grilled green peppers and grilled lamb skewers)were selected from 6 barbecue shops,and 15 of them were detected by high performance liquid chromatography with fluorescence detection.A qualitative analysis of the pollution of a kind of polycyclic aromatic hydrocarbons(PAHs)compounds was tested,and a quantitative analysis of the characteristic carcinogen benzo(a)pyrene(BaP)was tested.The overall detection rate of 15 kinds of polycyclic aromatic hydrocarbons in the samples was 38.7%.The BaP was detected quantitatively,BaP was detected in the samples,and the detection range was 0.086-36.789μg/kg.Among them,mushrooms and green peppers exceeded the national limit standards.As much as 83.3%,the test samples of other categories did not exceed the standard.The residues of polycyclic aromatic hydrocarbons in barbecued foods were relatively serious,and the level of residues was related to the sample category,especially the higher contaminants in non-meat emerging barbecue samples.

关 键 词：高效液相色谱荧光法 非肉类的新兴烧烤样品 苯并(A)芘 多环芳烃 

分 类 号：O657.72[理学—分析化学] TS213.2[理学—化学]