热加工肉制品中多环芳烃的检测技术研究进展

林菊; 马阳阳; 黄昊龙; 赵莉君; 朱瑶迪; 祝超智; 李苗云; 赵改名

doi:10.13995/j.cnki.11-1802/ts.026900

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食品与发酵工业 ›› 2021, Vol. 47 ›› Issue (21) : 282-289. DOI: 10.13995/j.cnki.11-1802/ts.026900

综述与专题评论

热加工肉制品中多环芳烃的检测技术研究进展

林菊, 马阳阳^*, 黄昊龙, 赵莉君, 朱瑶迪, 祝超智, 李苗云, 赵改名

作者信息 +

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

LIN Ju, MA Yangyang^*, HUANG Haolong, ZHAO Lijun, ZHU Yaodi, ZHU Chaozhi, LI Miaoyun, ZHAO Gaiming

Author information +

文章历史 +

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。

Abstract

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.

导出引用

林菊, 马阳阳, 黄昊龙, 赵莉君, 朱瑶迪, 祝超智, 李苗云, 赵改名. 热加工肉制品中多环芳烃的检测技术研究进展[J]. 食品与发酵工业, 2021, 47(21): 282-289 https://doi.org/10.13995/j.cnki.11-1802/ts.026900

LIN Ju, MA Yangyang, HUANG Haolong, ZHAO Lijun, ZHU Yaodi, ZHU Chaozhi, LI Miaoyun, ZHAO Gaiming. Research progress on detection technology of polycyclic aromatic hydrocarbons in heat-processed meat products[J]. Food and Fermentation Industries, 2021, 47(21): 282-289 https://doi.org/10.13995/j.cnki.11-1802/ts.026900

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