烹饪过程中多环芳烃的产生及控制

烟熏、煎炸、烧烤类食物在其烹饪制作过程中会产生有害物质,多环芳烃类化合物是其中的一类致癌物,以苯并芘的致癌性最强。本文对三种不同的烹饪方式进行了分析,综述了在其制作过程中多环芳烃的产生原因,以及时间、温度、油脂、食物与炭火是否直接接触等因素对多环芳烃类化合物产生的影响,并提出了控制和减少多环芳烃产生的方法。

The Production and Control of Polycyclic Aromatic Hydrocarbons in Cooking Process

Smoked, fried, grilled food will produce harmful substances during their cooking process. Polycyclic aromatic hydrocarbons are one of these carcinogens, and benzopyrene is the most harmful. This paper studies the three different cooking methods,which record the reason of producing of polycyclic aromatic hydrocarbons while cooking, and which also record some influence factors, including the cooking time, the temperature, the grease and the condition where the food is touched directly by charcoal fire. This paper also conducts a research on how to reduce the polycyclic aromatic hydrocarbons while cooking.