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。      

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。     

食品中有害物苯并[a]芘诱导结肠毒性的研究进展

苯并[a]芘是多环芳烃类物质,广泛存在于高温加工食品中,且工业生产和生活中燃料不完全燃烧也会产生大量苯并[a]芘,进而通过水源、空气和土壤等污染食物.流行病学调查显示,苯并[a]芘与结肠癌、结肠炎症等肠道疾病的发生密切相关.作者详细综述了不同食品中苯并[a]芘的含量,及其诱发结肠癌、结肠氧化损伤、结肠炎症、肠道菌群失调...     

植物油中苯并[a]芘安全风险分析及有效防控 措施的探讨

苯并[a]芘是一种致癌物质和突变原。随油料生长环境及加工制作方式的不同,会生产或存在于食用植物油脂中,如果生产过程控制不当还会造成苯并[a]芘污染的超标。苯并[a]芘作为油脂中一项重要安全检测指标,其污染水平备受关注。本文通过透视植物油中苯并[a]芘的污染安全风险现状,解析油料生长期环境影响及油脂加工过程可能造成的苯并[a]芘污染机制与途径,分析苯并[a]芘污染风险因素,探讨油品加工中防止和减少苯并[a]芘污染的有效防控措施。促进油品行业采用先进设备,加强生产过程流程管理,严格工艺参数控制,提升产品质量、安全指标,使苯并[a]芘污染严格控制到国家安全限量10μg/kg以下,规避由此引起对人体健康和生命安全造成的危害,以期食用植物油生产和消费市场更加安全、放心。     

烤肉中苯并(a)芘的检测分析

苯并(a)芘是一种常见致癌、致畸、致突变作用的有机化合物。烧烤肉制品容易产生苯并(a)芘,且烧烤过程中周围空气中也产生大量苯并(a)芘颗粒,对人体带来安全性问题,而烤肉的加工方式对烤肉制品中苯并(a)芘的残留有很大的关系,是控制苯并(a)芘的源头,间接接触明火是苯并(a)芘的残留降到最低的烤制方式。     

二甲亚砜提取—冷冻离心净化测定食品中苯并[a]芘及苯并[e]芘

建立以二甲基亚砜作为提取溶剂,冷冻离心提取净化食品中的苯并[a]芘和苯并[e]芘,高效液相色谱—荧光法检测的方法。替代传统的固相萃取小柱净化方式,能更快速、高效、准确检测食品中苯并[a]芘和苯并[e]芘的含量。2种目标物在0.5~1 000 ng/mL范围内呈现良好线性关系,在1~100 ng/g添加量下,回收率为89.0%~91.3%,相对标准偏差为1.19%~1.29%;仪器检出限为0.01 ng/mL,植物油脂方法检出限为0.05 ng/g,肉制品和动物油脂方法检出限为0.02 ng/g。该方法测定动植物油脂和肉制品中的苯并[a]芘和苯并[e]芘方便、快捷,适用于批量化检测。     

食用植物油中苯并[a]芘的污染风险与控制

苯并[a]芘是国际公认的强致癌物质之一,我国对食品中苯并[a]芘的限量有严格的规定。本文探讨了食用植物油生产过程中苯并[a]芘的污染来源,提出了污染防控措施。     

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。     

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。     

酸溶壳聚糖对卷烟主流烟气中苯并[a]芘、苯酚释放量的影响

为寻找更好的选择性降焦减害手段,本文将卷烟滤嘴浸入壳聚糖酸溶液中,考察其对有害物质的去除效果。首先考察了四种有机酸对壳聚糖的溶解能力,然后结合酸对卷烟吃味的影响,选择乳酸作为溶解酸,考察壳聚糖脱乙酰度、添加量及酸浓度的变化对主流烟气中苯酚和苯并[a]芘的去除效果。结果表明:实验考察范围内,酸种类、壳聚糖脱乙酰度、壳聚糖添加量以及乳酸对苯并[a]芘和苯酚的释放均有明显影响。     

油茶籽油精炼过程中苯并[a]芘风险控制技术研究

研究了油茶籽油加工过程中苯并[a]芘风险控制技术。本文以传统生产工艺的压榨原油、脱色油、成品油和浸提毛油为研究对象,除压力外,模拟油茶籽油加工过程中的精炼工艺流程工况,设计了苯并[a]芘风险控制技术实施方案,并用苯并[a]芘残留量作为评价指标。结果表明：4种试验油均不同程度地存在苯并[a]芘,尤以压榨原油含量最高。常规脱色工艺不致油茶籽油中苯并[a]芘含量增加,而高温脱臭工艺则会使油茶籽油中苯并[a]芘含量显著增加。脱色工艺中用传统的5%活性白土与0.5%硅藻土分别处理均不能去除苯并[a]芘。用1%活性炭与助滤剂硅藻土配伍去除苯并[a]芘效果最好。     

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.     

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。     

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.     

腊肉的食用安全性及其有害物质控制

腊肉是我国传统的肉制品之一,腊肉加工过程中由于高盐腌制,以及烟熏、发酵等过程,如果控制不当,容易引起不利于人体健康的物质产生,甚至出现有害物质超标情况。因此,控制有害物质的产生,是腊肉加工需要解决的重要问题。本文综述了腊肉中的有害物质及其来源,提出了提高腊肉制品食用安全性的控制措施,并对腊肉研究的发展趋势进行了分析。     

植物油加工中苯并(a)芘的产生途径及控制措施

苯并(a)芘是三大强致癌物质之一,油脂在加工过程中易受其污染。探讨植物油在加工过程中苯并(a)芘的可能来源,从预防和去除两方面对苯并(a)芘的控制措施进行阐述,并对避免苯并(a)芘产生的新技术进行了展望,以期对进一步开展相关研究有所帮助。     

Milk and urine excretion of polycyclic aromatic hydrocarbons and their hydroxylated metabolites after a single oral administration in ruminants

The aim of this study was to establish the transfer of phenanthrene, pyrene, and benzo[a]pyrene and their major hydroxylated metabolites to milk and to urine after a single oral administration (100 mg per animal of each compound) in 4 lactating goats. Detection and identification of the analytes (native compounds, 1-OH pyrene, 3-OH phenanthrene, 3-OH benzo[a]pyrene) were achieved using gas chromatography-mass spectrometry. Benzo[a]pyrene, phenanthrene, and pyrene were rapidly detected in the plasma stream, whereas 1-OH pyrene and 3-OH phenanthrene appeared later in plasma. These data suggest that pyrene and phenanthrene are progressively metabolized within the organism. Recovery rates of pyrene and phenanthrene in milk over a 24-h period appeared to be very low (0.014 and 0.006%, respectively), whereas the transfer rates of their corresponding metabolites were significantly higher: 0.44% for 1-OH pyrene and 0.073% for 3-OH phenanthrene. Recovery rates in urine were found to be higher (1 to 10 times) than recovery rates in milk. The 1-OH pyrene was found to be the main metabolite in urine as well as in milk. Thus, as has been established for humans, 1-OH pyrene could be considered as a marker of ruminant exposure to polycyclic aromatic hydrocarbons. Because 1-OH pyrene and 3-OH phenanthrene were measured in milk (unlike their corresponding native molecules), metabolites of polycyclic aromatic hydrocarbons should be taken into consideration when evaluating the safety of milk. Benzo[a]pyrene and 3-OH benzo[a]pyrene were (less than 0.005%) transferred to milk and urine in very slight amounts. This very limited transfer rate of both compounds suggests a low risk of exposure by humans to benzo[a]pyrene or its major metabolite from milk or milk products.     

固相萃取-高效液相色谱法测定肉制品中苯并(a)芘

建立固相萃取-高效液相色谱法测定肉制品中苯并(a)芘的检测方法.样品经Cleanert BaP固相萃取柱净化、浓缩,Waters SunFire C18(4.6mm×250mm,5μm)色谱柱进行分离,流动相为乙腈-水(88∶12,V/V),流速1.0mL/min,荧光检测器,激发波长386nm,发射波长405nm.结果表明,苯并(a)芘在线性范围0.5～10ng/mL内,相关系数为0.9978,最低检出限为0.04μ g/kg,精密度(RSD)小于5％,回收率82.2％～94.9％.本方法快速简便、重现性好,可以用于肉制品中苯并(a)芘含量的测定,为肉制品的质量控制和安全评价提供保证.