熏烤肉制品加工过程中多环芳烃来源及抑制研究进展

Recent Progress in the Formation and Inhibition of Polycyclic Aromatic Hydrocarbons in Smoked and Grilled Meat Products

多环芳烃(polycyclic aromatic hydrocarbons,PAHs)是指含有2个或2个以上苯环的一类具有致突变、致癌和致畸作用的有害物质。肉制品热加工过程中,特别是熏烤过程中易产生PAHs等有害物质,影响广大消费者的食用安全与健康。因此,研究PAHs的来源及控制策略具有重要意义。本文综述熏烤肉制品加工过程中PAHs可能的来源、生成途径与控制手段,重点总结PAHs产生的关键影响因素和相应的控制措施,以期为抑制热加工过程中PAHs的生成提供理论参考。

Polycyclic aromatic hydrocarbons(PAHs)are mutagenic,carcinogenic and teratogenic organic compounds which contain two or more benzene rings.PAHs are easily produced in thermally processed meat products,especially smoked and grilled meat products,posing a threat to food safety and the health of consumers.Therefore,it is of great significance to study the sources of and control strategies for PAHs.In this paper,the possible sources and generation pathways of PAHs,and the control methods for them are reviewed with focus on the key factors for the formation of PAHs in smoked and grilled meat products and the control measures for them.This review is expected to provide a theoretical reference for inhibiting the generation of PAHs in heat-processed meat products.