摘要
肉制品在烟熏、油炸、烧烤和焙烤过程中易产生多环芳烃。苯并芘是多环芳烃中的一种重要化合物,致癌性强,已成为人们关注的热点。本文对苯并芘的来源、形成机理、危害、提取方法、测定方法及控制方法进行了综述,对肉制品中苯并芘的研究现状和今后的研究重点进行了总结。
Polycyclic aromatic hyyrocarbons was easy to produce in the process of smoked, fBenzopyrene was a kind of polycyclic aromatic organic compounds which had strong carcinogenic function , and it has becomethe focus of attention. The sources , formation mechanism , hazards , extraction methods , detection methods and control meas-ures of benzopyrene were revie＇wed in the article. In the end, we concluded this review by summarizing future research focus of benzopyrene in meat products.
出处
《现代牧业》
2017年第4期39-44,共6页
Modern Animal Husbandry
基金
河南省重大科技专项(161100110700)
关键词
苯并芘
肉制品
检测方法
控制
benzopyrene
meat products
detection methods
control measures
