烟熏食品中苯并(a)芘的产生机理及防止方法

Formation Mechanism and Control Methods of Benzo(a)pyrene in Smoked Food

摘要:

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。

Abstract:

In recent years, smoked food safety has initiated more and more attention. The formation mechanism, harmfulness, detection technology and control methods of benzo(a)pyrene in smoked food, were introduced here to provide the theoretical base for control of benzo(a)pyrene content in smoked food.