摘要
详细阐述多环芳烃(PAHs)对人体的危害和产生途径,指出肉制品中PAHs检测前处理过程的重点和难点,讨论现有前处理过程和检测方法的优缺点,并对肉制品中多环芳烃的检测技术进行展望。
The mechanism of action for endangering human body and current major pathways for the production of polycyclic aromatic hydrocarbons(PAHs) in meat products are elucidated in detail. Moreover, the importance and difficulty of sample pretreatment for the determination of PAHs are pointed out. The future trends in the development of determination technologies for polycyclic aromatic hydrocarbons are forecasted.
作者
肖昭竞
童兰艳
代政华
李根容
龙梅
韩海燕
XIAO Zhaojing;TONG Lanyan;DAI Zhenghua;LI Genrong;LONG Mei;HAN Haiyan(Chongqing Academy of Metrology and Quality Inspection,Chongqing 401123;Chongqing Engineering Research Center for Food Safety,Chongqing 401123;National Center of Quality Supervision&Inspection Agricultural Processed Products and Condiments,Chongqing 401123)
出处
《食品工业》
CAS
北大核心
2019年第12期244-247,共4页
The Food Industry
基金
重庆市计量质量检测研究院自立项目（2017（研）-08）
关键词
肉制品
多环芳烃
检测技术
meat products
polycyclic aromatic hydrocarbons(PAHs)
detection technology
