传统肉制品中多环芳烃来源和检测方法研究进展

Research Progress in Sources and Determination Methods for Polycyclic Aromatic Hydrocarbons in Traditional Meat Products

详细阐述了目前传统肉制品中多环芳烃的产生途径主要是肉制品烟熏工艺、脂肪的焦化和裂解、蛋白质高温分解和糖的不完全燃烧造成的,指出多环芳烃检测中前处理过程的重要性和困难性,讨论了各种前处理过程和检测方式的优缺点,并将我国食品中多环芳烃限量标准与欧盟限量标准相比较,指出我国在多环芳烃限量保准方面与欧盟的差距,并对多环芳烃的检测和控制技术进行展望。

In this paper, current major pathways for the production of polycyclic aromatic hydrocarbons in traditional meat products including smoking, fat coking and cracking, protein decomposition at high temperatures, and incomplete combustion of sugars are elucidated in detail. Moreover, the importance and difficulty of sample pretreatment for the determination of polycyclic aromatic hydrocarbons are pointed out. Meanwhile, the advantages and disadvantages of various sample pretreat- ment and determination methods are explored. Our country＇s limit standards of polycyclic aromatic hydrocarbons in foods are compared with those of the EU to find out the differences. Finally, future trends in the development of determination and control technologies for polycyclic aromatic hydrocarbons are forecasted.