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| 食品中多环芳烃及卤代多环芳烃的研究进展 | |
| 引用本文： | 王丽,金芬,张雪莲,焦必宁,邵华,金茂俊,王静. 食品中多环芳烃及卤代多环芳烃的研究进展[J]. 食品工业科技, 2012, 33(10): 369-373,377 |
| 作者姓名： | 王丽 金芬 张雪莲 焦必宁 邵华 金茂俊 王静 |
| 作者单位： | 1. 西南大学食品科学学院,重庆400715／中国农业科学院农业质量标准与检测技术研究所中国农业科学院农产品质量与食物安全重点实验室,北京100081／中国农业科学院柑桔研究所,重庆400712 2. 中国农业科学院农业质量标准与检测技术研究所中国农业科学院农产品质量与食物安全重点实验室,北京,100081 3. 西南大学食品科学学院,重庆,400715 4. 西南大学食品科学学院,重庆400715／中国农业科学院柑桔研究所,重庆400712／西南大学南方山地园艺学教育部重点实验室,重庆400715 |
| 基金项目： | 自然基金(21107138);现代农业(柑桔)产业技术体系建设专项 |
| 摘 要： | 综述了多环芳烃及卤代多环芳烃的性质、毒性及国内外食品中的污染情况和研究现状,并对目前的分析测定方法进行了介绍,希望为我国开展食品领域内多环芳烃和卤代多环芳烃的研究提供参考。 |
| 关 键 词： | 多环芳烃 卤代多环芳烃 提取 净化 |
Review on advance of polycyclic aromatic hydrocarbons and halogenated polycyclic aromatic hydrocarbons in food |
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| WANG Li,JIN Fen,ZHANG Xue-lian,JIAO Bi-ning,SHAO Hua,JIN Mao-jun,WANG Jing. Review on advance of polycyclic aromatic hydrocarbons and halogenated polycyclic aromatic hydrocarbons in food[J]. Science and Technology of Food Industry, 2012, 33(10): 369-373,377 | |
| Authors: | WANG Li JIN Fen ZHANG Xue-lian JIAO Bi-ning SHAO Hua JIN Mao-jun WANG Jing |
| Affiliation: | 1.College of Food Science,Southwest University,Chongqing 400715,China;2.Key Laboratory of Agro-product Quality and Safety,Institute of Quality Standard and Testing Technology for Agro-Products,Chinese Academy of Agricultural Sciences,Beijing 100081,China;3.Citrus Research Institute,Chinese Academy of Agricultural Sciences,Chongqing 400712,China;4.Key Laboratory of Horticulture Science for Southern Mountainous Regions,Ministry of Education,Chongqing 400715,China) |
| Abstract: | The background,characteristics,toxicity of polycyclic aromatic hydrocarbons were reviewed.And the residue level,the main sources and analytical methods for these compounds in food were also introduced.These comments were all suggested that the problem of these PAHs and its derivative in food should be stressed in China in future. |
| Keywords: | polycyclic aromatic hydrocarbons halogenated polycyclic aromatic hydrocarbons extraction purification |
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