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中国精品科技期刊2020
朱姗姗,王磊,李利,等. 肉制品中多环芳烃检测方法研究进展[J]. 食品工业科技,2021,42(8):366−375. doi: 10.13386/j.issn1002-0306.2020060100.
引用本文: 朱姗姗,王磊,李利,等. 肉制品中多环芳烃检测方法研究进展[J]. 食品工业科技,2021,42(8):366−375. doi: 10.13386/j.issn1002-0306.2020060100.
ZHU Shanshan, WANG Lei, LI Li, et al. Research Progress on Detection Methods of Polycyclic Aromatic Hydrocarbons in Meat Products [J]. Science and Technology of Food Industry, 2021, 42(8): 366−375. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060100.
Citation: ZHU Shanshan, WANG Lei, LI Li, et al. Research Progress on Detection Methods of Polycyclic Aromatic Hydrocarbons in Meat Products [J]. Science and Technology of Food Industry, 2021, 42(8): 366−375. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060100.

肉制品中多环芳烃检测方法研究进展

Research Progress on Detection Methods of Polycyclic Aromatic Hydrocarbons in Meat Products

  • 摘要: 多环芳烃作为一种挥发性芳香族烷烃化合物,具有致畸性、致癌性、致突变性以及遗传毒性,被认定为影响人类健康的主要有机污染物。肉制品因含有大量脂肪、蛋白质等营养成分,在加工过程中易产生多环芳烃,对人体健康存在潜在威胁。近年来随着多环芳烃相关毒性的研究,由其引起的食品安全问题得到越来越多的关注,因此本文论述了近年来肉制品中多环芳烃的前处理方法及其检测方法,同时对多环芳烃检测分析的研究方向进行了展望,以期为开发准确、快速、高效和绿色的检测分析方法提供参考。

     

    Abstract: As a volatile aromatic alkane compound, polycyclic aromatic hydrocarbons have teratogenicity, carcinogenicity, mutagenicity and genotoxicity, and are recognized as the main organic pollutants affecting human health. Because meat products contain a lot of nutrients such as fat and protein, polycyclic aromatic hydrocarbons are easily produced during the processing process, which poses a potential threat to human health. In recent years, with the research on the toxicity of polycyclic aromatic hydrocarbons, the food safety issues caused by it have received more and more attention. The research direction of PAHs detection and analysis is prospected, with a view to providing a reference for the development of accurate, fast, efficient and green detection and analysis methods.

     

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