高效液相色谱法测定烤肉中苯并[a] 芘的含量

Determination of Benzo [a] Pyrene in Roast Meat by HPLC

苯并[a]芘Benzo[a]pyrene,(BaP)是一种高活性的间接致癌物和突变原,属于多环芳烃的一种,是目前已知的多环芳烃类物质中最具有代表性的致癌物,也是世界卫生组织确定的三大致癌物质之一。苯并[a]芘有5个苯环,不仅可诱发消化道癌症,还与肺癌、肝癌、胃肠道癌等多方面都有关联。采用高效液相色谱法测定不同条件下烤制的烤肉中苯并[a]芘的含量,可以发现通过控制烤制的方式、时间、温度等可以有效减少苯并[a]芘的产生,同时应做好通风工作,尽量减少油烟中苯并[a]芘的吸入量。

Benzo[a]pyrene(BaP)is an indirect carcinogen and mutagen with high activity.It belongs to polycyclic aromatic hydrocarbons.It is the most representative carcinogen among the known polycyclic aromatic hydrocarbons.It is also one of the three carcinogens determined by the World Health Organization.Because benzo[a]pyrene has five benzene rings,it can not only induce digestive tract cancer,but also be associated with lung cancer,liver cancer,gastrointestinal cancer and so on.The content of benzo[a]pyrene in roasted meat under different conditions was determined by high performance liquid chromatography.It can be found that the production of benzo[a]pyrene can be effectively reduced by controlling the roasting method,time and temperature.At the same time,ventilation should be done to minimize the inhalation of benzo[a]pyrene in oil smoke.