烟熏食品中苯并（8）芘的产生机理及防止方法

本文主要从当前备受关注的烟熏食品的安全问题出发，简述了烟熏食品中的有害物质-苯并（a）芘（benzo（a）pyrene）的产生机理、毒害、检测及防止方法，为今后更好的研究苯并（a）芘，控制其在烟熏食品中的含量提供一定的理论基础。     

不同油脂对油炸食品中苯并(a)芘含量的影响

以薯条、油条和鸡块为研究对象,探究花生油、大豆油、菜籽油、24°棕榈油、42°棕榈油5种煎炸油对油炸食品中苯并(a)芘含量的影响,以期在今后的油炸烹饪过程中控制油炸食品中苯并(a)芘的含量。采用5种煎炸油176℃油炸薯条(165 s)、油条(150 s)和鸡块(210 s),并用液相色谱法分析不同油脂对油炸食品中苯并(a)芘含量的影响。结果表明:随煎炸批次的增加,不同油脂煎炸食品中苯并(a)芘含量也逐渐增加。花生油煎炸的食品中苯并(a)芘含量最高,薯条为1.64μg/kg,油条为1.73μg/kg,鸡块为1.15μg/kg;42°棕榈油煎炸的食品中苯并(a)芘含量最低,薯条为0.04μg/kg,油条为0.10μg/kg,鸡块为0.05μg/kg。综上所述,42°棕榈油煎炸的食品中苯并(a)芘含量较低,煎炸稳定性较好。     

肉制品中3,4-苯并(a)芘的残留与检测

3,4-苯并(a)芘是肉制品在烟熏、烧烤过程中产生的一种多环芳烃化合物,是一种强致癌物质和诱变剂,对人类健康造成潜在的威胁。肉制品中3,4-苯并(a)芘的残留是影响肉制品安全及出口的主要因素。本文主要对肉制品中3,4-苯并(a)芘的产生途径及其影响因素、检测方法进行了详细的阐述。     

食品烹饪加工过程中苯并(a)芘检测方法及控制措施的研究进展

苯并(a)芘是多环芳烃中致癌性最强的一种,研究发现烹饪方式是其产生的主要来源之一,且其危害性已经引起了公众的关注,目前国内学者们对苯并(a)芘研究较少,因此检测和控制食品烹饪过程中苯并(a)芘的产生对人类的健康起着举足轻重的作用。本文主要就苯并(a)芘的形成机制、检测方法及其在烹饪加工过程中的控制措施进行了综述。目前检测的方法主要是高效液相色谱法、气相色谱质谱联用法、分光光度法和电化学法。烹饪过程中苯并(a)芘的控制措施主要有合理选择烹饪温度与时间、改换烟熏液、间接烹饪等方法,然而目前的控制措施还不能完全消除食品烹饪过程中苯并(a)芘的产生,因此研究开发彻底消除苯并(a)芘的仪器或方法也是未来需要努力的方向,且具有良好的前景。     

HPLC法测定肉制品中苯并[a]芘含量的不确定度评估

依据NY/T1666-2008《肉制品苯并[a]芘的测定高效液相色谱法》苯并[a]芘含量的测定原理[1]和JJF1059-1999《测定不确定度的评定与表示》[2],建立不确定度的数学模型。系统分析并计算熟肉制品(烧烤、油炸、烟熏)苯并[a]芘含量的测量不确定度,为实际检验过程数据的可靠性和一致性提供了参考。     

植物油中苯并(a)芘残留的检测和控制

随着我国食品行业的快速发展,食品污染的问题日趋严重,相关调查显示,食源性疾病发病率居各类疾病总发病率的第二位~([1])。其中,来自植物油中的苯并(a)芘残留的污染最为严重。本文讨论分析了现有的检测植物油中苯并(a)芘残留的技术,对比了不同检测技术的优缺点,为今后苯并(a)芘检测技术的发展提供了思路。同时,对生活中控制苯并(a)芘的方法进行了简要阐述。     

高温类烹饪方式对食品安全性影响的研究

文章以丙烯酰胺、苯并(a)芘、亚硝酸盐为指标,探究蒸、煮、炸、烤4种烹饪方式对食品安全性的影响。研究表明:蒸、煮2种方式对食品安全性指标丙烯酰胺、苯并(a)芘和亚硝酸盐含量的影响较小,而炸和烤对食品安全性的影响较大,主要体现在炸和烤可使淀粉类及肉类食品中丙烯酰胺和苯并(a)芘的含量急剧升高,达到甚至超过国标规定的限量值。4种高温烹饪方式对蔬菜类食品的安全性影响不大。     

高效液相色谱-荧光检测法检测植物性食品中14种欧盟优控多环芳烃

目的 建立准确测定蔬菜、水果及粮食中多环芳烃含量,了解河北省内上述食品中14种欧盟优控多环芳烃(苯并(c)芴、苯并(a)蒽、?、5-甲基?、苯并(j)荧蒽、苯并(b)荧蒽、苯并(k)荧蒽、苯并(a)芘、二苯并(a,l)芘、二苯并(a, h)蒽、苯并(g,h,i)苝、茚并(1,2,3-cd)(a)芘、二苯并(a,e)芘、二苯并(a,i)芘、二苯并(a,h)芘)的实际污染状况。方法 样品经环己烷：乙酸乙酯(1:1, V:V)溶液超声提取后,浓缩至近干,经正己烷复溶后通过多环芳烃专用固相萃取柱进行净化处理,洗脱液经浓缩后用乙腈定容,采用液相色谱-荧光检测法进行检测。结果 14种化合物的线性范围为1.00~18.0μg/kg;方法回收率为60.9%~125.4%,相对标准偏差为2.2%~7.6%;苯并(c)芴、苯并(a)蒽、?、5-甲基-1,2-苯并菲、苯并(j)荧蒽、苯并(b)荧蒽、苯并(k)荧蒽、苯并(a)芘、二苯并(a,e)芘、二苯并(a,i)芘、二苯并(a,h)芘检出限为0.15μg/kg;二苯并(a,l)芘、二苯并(a, h)蒽、苯并(g,h,i)苝、茚并(1,2,3-cd)芘检出限为0.3μg/kg。市售的96份样品中, 检出不同种类不同含量的多环芳烃类化合物, 检出率为51.0%。结论 本方法重现性好,检测灵敏度高,可用于水果、蔬菜及粮食中14种多环芳烃的检测。     

食品中苯并(α)芘的微波辅助萃取方法分析

正苯并(α)芘英文名称为Ba P,通过空气、食物等传播渠道进入人的体内,主要以食品渠道为主,其中食品中食用油极易受到污染。食用油是生活必需品,每日消耗量较大,使人们更加重视食品的安全。萃取食品中的苯并(α)芘的方法中,应用较为广泛的是微波萃取法,该方法能有效萃取多种食品中的苯并(α)芘。微波辅助萃取法概述采取微波辅助萃取技术萃取食品中的苯并(α)芘,主要应用的是微波辐射穿透力,使物体内部出现破裂,     

市售中式香肠苯并(a)芘来源分析

应用高效液相色谱法测定市售不同类型（广味和川味）、包装方式（散装和包装）和不同发酵时间的中式香肠,分析几种市售中式香肠中以3,4-苯并（a）芘为代表的多环芳烃化合物的含量和来源,为香肠质控措施的完善提供参考。结果表明散装和包装川味香肠中苯并（a）芘含量平均值分别为6.42、0.20μg/kg,散装和包装广味香肠中苯并（a）芘含量平均值分别为0.35、0.10μg/kg;随着发酵天数的增加,川味香肠中苯并（a）芘的含量呈逐渐上升的趋势。同时,川味香肠中苯并（a）芘含量明显高于广味香肠,散装香肠苯并（a）芘含量高于包装香肠;香肠中苯并（a）芘主要来源于烟熏工艺过程,同时其自身发酵过程也会产生微量苯并（a）芘。      

高风险食品中多环芳烃含量调查与分析

目的 通过对河北省11地市136份煎炸与熏烤食品中多环芳烃的（PAHs）含量的检测,考察不同食物种类、食物的来源渠道等因素对食品中PAHs含量的影响,。提示相关暴露风险。方法 样品经环己烷：乙酸乙酯(1:1, V:V)溶液超声提取后,通过凝胶色谱进行净化处理,采用高效液相色谱-荧光检测法进行检测。结果 市售的136份样品中, 均检出不同种类不同含量的PAHs, 检出率为100.0%,其中菲、蒽、荧蒽、芘及苯并(a)芘检出率较高;苯并(a)蒽、屈、苯并(b)荧蒽及苯并(k)荧蒽检出率相对较低。结论 高温、长时间反复使用的非正规散装食用油、直接使用明火煎炸与熏烤的食品中PAHs含量更高;正规厂家生产的此类食品中PAHs含量相对较低。     

Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia

The concentrations of benzo[a]pyrene and 11 other polycyclic aromatic hydrocarbons (PAHs) were analysed from 322 commercial, cured meat products and 14 home-grilled meat samples as part of the Estonian food safety monitoring programme during 2001-2005. The maximum acceptable concentration of 5 µg kg^-1 for benzo[a]pyrene was exceeded in 3.4% of samples. The highest PAH concentrations were detected in home-grilled pork samples. Using of disposable grilling unit resulted in 1.6 times higher PAH concentrations compared to the traditional wood-burning grill. The average intake of benzo[a]pyrene and sum of 12 PAHs from meat products was estimated for children (age 1-16 years) on the basis of an individual food consumption questionnaire and, for the general population, based on national food consumption data. The highest total PAH concentrations detected were 16 µg kg^-1 in smoked meat and ham, 19 µg kg^-1 in smoked sausage and 6.5 µg kg^-1 in smoked chicken samples. Since smoking and grilling are prevalent meat-cooking methods in Estonia, the impact of meat products is assessed to be significant in overall PAH intake.     

Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques

Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic aromatic hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equivalent quantity (TEQ) expressed in µg kg^?1. The results show a significant correlation between the smoking process parameters, the odour of the smoked fish and the presence of PAHs. Smouldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant characteristics to be obtained. However, differences of pyrolysis temperature (between 380 and 500 °C) causes significant differences of PAHs concentration even if the contents are under the legal threshold concerning benzo(a)pyrene (5 µg kg^?1). Smoked fish obtained by liquid smoke vaporisation presented the lowest level of PAHs but benzo(a)pyrene concentration is nevertheless important. The odours brought by the liquid smoke process are more ‘cold smoke’ and ‘vegetal/green’ than the other techniques, which are smokier and fishier. Copyright © 2007 Society of Chemical Industry     

索氏提取-固相萃取-高效液相色谱法检测烟熏肉制品中苯并(a)芘

采用索氏提取-固相萃取-高效液相色谱法检测清真牛肉香肠中的苯并(a)芘含量,结果表明,该方法操作简单,检测结果准确,可信度高,回收率可以达到91%以上,特别是对于油脂含量较高的食品具有良好的效果,可以推广到其他肉制品中苯并(a)芘的检测。     

江苏地区熏烧烤肉制品质量分析

目的了解熏烧烤肉制品质量状况。方法对江苏省13市418批次熏烧烤肉制品进行抽检,采用最新食品安全国家标准进行检测,并对检测数据进行分析。结果苯甲酸及其钠盐2批次不合格,苯并[a]芘1批次不合格,4种多环芳烃之和[苯并[a]芘、苯并[a]蒽、苯并[b]荧蒽以及1,2-苯并菲总量,简写为PAH4]项目有3批次超过欧盟限量;360批次样品检出多环芳烃,检出率86.1%,分子量相对较低的轻质多环芳烃平均检出率是重质多环芳烃平均检出率的3.2倍;229批次肉制品进行了肉源性成分鉴定,发现21批次与声称成分不符,不符合率为9.2%。结论本次熏烧烤肉制品主要不合格项目为超范围使用食品添加剂、苯并[a]芘超标,PAH4超过欧盟限量标准;由肉种成分分析结果可以看出,存在以低价原料冒充高价原料的情况。     

烟熏工艺对清真牛肉香肠品质的影响

以烟熏清真牛肉香肠为研究对象,研究木熏工艺和液熏工艺对产品品质的影响,以期为烟熏液生产和液 熏工艺的改进提供技术支持。从感官评价、色泽、苯并（a）芘、挥发性风味成分和货架期5 个方面进行对比, 比较两种烟熏工艺对清真牛肉香肠品质的影响。结果表明,传统的木熏工艺的产品在风味方面具有明显的优势, 木熏工艺产品中酚类物质的相对含量达到16.95%,液熏工艺产品中仅为11.58%;而液熏工艺的产品在苯并（a） 芘含量方面具有明显的优势,烟熏40 min的产品中苯并（a）芘的含量为2.84 μg/kg,而液熏4 次的产品中苯并 （a）芘的含量仅有0.95 μg/kg;在色泽和货架期方面并没有明显的差异。因此,需要进一步重点提高烟熏液的风 味成分,使其更接近传统木熏工艺的产品,改善烟熏清真牛肉香肠的品质,从而提高烟熏液产品的市场占有率。     

Polycyclic aromatic hydrocarbons in food samples collected in Barcelona, Spain

This study reports on the concentrations of eight polycyclic aromatic hydrocarbons (PAHs) in food samples collected in the city of Barcelona (Catalonia, Spain) from 2003 to 2004. Food samples included meat products, fish (fresh and smoked), other seafood (cephalopods, crustaceans, and bivalves), vegetable oil, and tea. Concentrations of benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[g,h,i]perylene, benzo[alpha]pyrene, benzo[e]pyrene, dibenz[a,h]anthracene, and indeno[1,2,3-c,d]pyrene were determined by reversed-phase high-performance liquid chromatography with fluorescence detection. PAHs were detected in most tea samples (94%), which had the highest concentration of total PAHs (mean concentration of 59 microg/kg). Other food groups with a high presence of PAHs were bivalves (present in 34% of the samples; mean value of 2.7 microg/kg) and meat products (present in 13% of the samples; mean value of 1.7 microg/kg). The PAHs detected most frequently were benzo[e]pyrene and benzo[b]fluoranthene. No sample had levels above current regulation standards. Nevertheless, the frequent presence of PAHs in bivalves, tea samples, and meat products, together with the fact that dietary sources are the main exposure to these carcinogenic compounds, suggests the need for some monitoring scheme to follow up on these trends.     

全自动固相萃取-高效液相色谱法测定熏烤肉制品中苯并(a)芘含量

建立全自动固相萃取-高效液相色谱法检测熏烤肉制品中苯并(a)芘的方法。样品经正己烷提取、分子印迹小柱净化,高效液相色谱-荧光检测器检测,流动相为乙腈-水（90∶10,V/V）,流速1.0 mL/min。结果表明：苯并(a)芘在0.0～45.2 ng/mL质量浓度范围内线性关系良好,相关系数（R2）为0.999 7,检出限为0.12 μg/kg,回收率为97.2%～100.2%,相对标准偏差为1.4%～2.6%。该方法灵敏度高,稳定性好,批处理速度快,接触有机试剂较少,适用于熏烤肉制品中苯并(a)芘残留量测定。     

3,4-Benzpyren-Gehalte in ger?ucherten Fischen in Abh?ngigkeit von der R?uchermethode

Zusammenfassung Es wurde eine Übersicht von 3,4-Benzpyren-Gehalten in 32 frischen Rducherfischproben erstellt, die in zwei unterschiedlichen Typen von Räucheranlagen heiß- bzw. kaltgeräuchert worden waren. Zusätzlich wurden 3,4-Benzpyren-Gehalte in 14 Räucherfisch-Konserven bestimmt. Die Analysenmethode umfaßt Extraktion, Säulen- und Dünnschicht-Chromatographie sowie Messung der Fluoreszenz des eluierten 3,4 Benzpyrens in Lösung. Räucherfisch aus Rauchanlagen mit externer Raucherzeugung enthielten im eßbaren Anteil in der Regel unter 1 ppb 3,4 Benzpyren; für herkömmliche Ofenräucherung wurden Gehalte von zum Teil über 1 ppb festgestellt.

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Benzo(a)pyrene contents in smoked fish in dependence of smoking procedure

Summary A survey of benzo(a)pyrene contents in 32 samples of smoked fish is given, which had been hot or cold smoked in two different types of kilns. Benzo(a)pyrene contents in 14 smoked fish samples from cans also were determined. The analytical method includes extraction, column and thin layer chromatography and measuring of the fluorescence of the eluated benzo(a)pyrene in solution. Smoked fishes from kilns with external smoke generation contained less than 1 ppb benzo(a)pyrene in their edible parts, whereas much more than 1 ppb has often been found in products from traditional kilns.

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Die Arbeit wurde von der Deutschen Forschungsgemeinschaft finanziell unterstützt     

Analysis of benzo[a]pyrene content from smoked food products in Korea

The content of benzo[a]pyrene (BaP) was evaluated from 100 smoked food products commonly consumed in Korean market with HPLC. Analysis method for BaP content on smoked food products was evaluated and validated. For validation, the efficiency of saponification time and solid phase extraction cartridges were evaluated. During 1–4 h of saponification, recovery of BaP was ranged from 90.17 to 98.87%. Among the 5 tested cartridges including florisil, silica gel, and alumina cartridges (acidic, basic, and neutral), the most efficient cartridge was florisil cartridge and the recovery of BaP was 98.87%. Limit of detection and limit of quantification was 0.03 and 0.09, respectively. As a result of BaP content analysis from smoked food products, the average BaP content was 0.45 μg/kg and the highest content of BaP was 2.87 μg/kg detected in smoked salmon product.