市售烤肉中存在的毒害物质的检测 摘 要研究的内容主要包括:烤肉肉中 N-亚硝铵的种类和含量调查;不同烧烤形式对苯并芘残留影响较大，避免接触强火可以明显减少苯并芘的含量，所有样品经上述条件烤热后的苯并花含量均低于相同条件下的炭烤样品。烤肉苯并芘的含量的主要影响因素是炭烤材料以及时间，烤制后的样品苯并芘含量 3.3μg/kg-6.2μg/kg 范围。研究了加工条件和前体化合物的变化对真实烤肉体系中HAAs 谱，利用主成分分析法探讨了温度和时间对 HAAs 谱的影响。检测市售烤牛肉中的致癌物质，共发现 6 种污染物，但多环芳烃含量未超出欧盟限量标准5μg/kg。关键词：市售烤肉；多环芳烃；杂环胺；苯并芘；亚硝胺Detection of toxic substances in commercial barbecueABSTRACT The main contents of the study include: Investigation on the type and content of N-nitrosamine in barbecue meat; different barbecue forms have a great influence on benzopyrene residues, avoiding strong fire can significantly reduce the content of benzopyrene, and the content of benzopyrene in all samples after the above conditions are lower than that in the same conditions. The main influencing factors of the content of benzopyrene in the roasted meat were the material and time. The content of benzopyrene in the roasted sample ranged from 3.3 μ g / kg to 6.2 μ g / kg. The effects of processing conditions and precursor compounds on Haas spectrum in real barbecue system were studied. The effects of temperature and time on Haas spectrum were studied by principal component analysis. Six kinds of strong carcinogenic pollutants were detected in the commercial barbecue (beef), but the content of PAHs did not exceed 5 μ g / kg of the EU limit standard.Key words :Commercial barbecue; polycyclic aromatic hydrocarbons; heterocyclic amines; benzopyrene; nitrosamines目录一、 绪论.................................................................................................
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