食品烹饪加工过程中苯并(a)芘检测方法及控制措施的研究进展

Detection methods and control measures of benzo(a)pyrene in food cooking and processing

苯并(a)芘是多环芳烃中致癌性最强的一种,研究发现烹饪方式是其产生的主要来源之一,且其危害性已经引起了公众的关注,目前国内学者们对苯并(a)芘研究较少,因此检测和控制食品烹饪过程中苯并(a)芘的产生对人类的健康起着举足轻重的作用。本文主要就苯并(a)芘的形成机制、检测方法及其在烹饪加工过程中的控制措施进行了综述。目前检测的方法主要是高效液相色谱法、气相色谱质谱联用法、分光光度法和电化学法。烹饪过程中苯并(a)芘的控制措施主要有合理选择烹饪温度与时间、改换烟熏液、间接烹饪等方法,然而目前的控制措施还不能完全消除食品烹饪过程中苯并(a)芘的产生,因此研究开发彻底消除苯并(a)芘的仪器或方法也是未来需要努力的方向,且具有良好的前景。

Benzo（a）pyrene is the most carcinogenic of polycyclic aromatic hydrocarbons, and the study has found that cooking style is one of the main sources of benzo（a）pyrene, and its harmfulness has caused the attention of the public. At present, the domestic scholars have few studies on benzo（a）pyrene, so the detection and control of benzene and the generation of benzo（a） pyrene in food cooking process plays an essential role for human＇s health. This paper mainly summarized the formation mechanism of benzo（a） pyrene, the detection methods and its control measures in the cooking process. The detection methods were mainly including high phase liquid chromatography（HPLC）, gas chromatography-mass spectrometry, spectrophotometry and electrochemical analysis, etc. The control measures of benzo（a） pyrene in cooking were as follows： reasonable selection of cooking temperature and time, changing smoke, changing the method of fumigation, and indirect cooking. However, the current control measures cannot completely eliminate the production of benzo（a） pyrene in food cooking. Therefore, the research and development of the instrument or method for the complete elimination of benzo（a） pyrene is also the direction of future efforts, which has good prospects.