多环芳烃的形成、危害及其减控技术研究进展

Research Progress on Polycyclic Aromatic Hydrocarbons:Formation,Deleterious Effects and Control Technologies

随着健康饮食观念的普及,人们对食品安全的关注度越来越高。热处理赋予食品美好的香气和独特的风味与口感,但也导致有害物质如多环芳烃(polycyclic aromatic hydrocarbons,PAHs)的生成。PAHs稳定且广泛地存在于热加工食品基质中,是一类具有急性毒性、遗传毒性、致癌致畸性、光致毒性的物质。研究表明,饮食接触PAHs占人体日暴露量的88%~98%,因此对其进行控制具有重要的现实意义。为降低食品中PAHs的危害水平,本文从PAHs的主要生成途径、毒性危害及减控措施进行综述,以期为食品中PAHs的控制技术研究提供参考。

With the popularization of the concept of a healthy diet,people are increasingly concerned about food safety.Thermal processing provides foods with desired smell,unique flavor and taste,but also leads to the generation of harmful substances,such as polycyclic aromatic hydrocarbons(PAHs),which are a class of substances with acute toxicity,genotoxicity,carcinogenicity and phototoxicity that exist widely in thermally processed food matrices.Studies have shown that dietary exposure to PAHs accounts for 88%–98% of the total daily exposure of humans to PAHs.Thus,controlling PAHs levels in foods is of great practical importance for reducing the harmful effects brought about by dietary exposure to PAHs.This paper reviews the major generation pathways,deleterious effects and control strategies of PAHs,with a view to providing a reference for research on new control technologies for PAHs in foods.