食品科学 ›› 2019, Vol. 40 ›› Issue (19): 353-362.doi: 10.7506/spkx1002-6630-20181008-053

• 专题论述 • 上一篇    下一篇

食品中多环芳烃的安全性研究进展

刘宜奇,胡长鹰   

  1. (暨南大学食品科学与工程系,广东 广州 510632)
  • 出版日期:2019-10-15 发布日期:2019-10-25
  • 基金资助:
    广东省重点领域研发计划项目(2019B020212002);“十三五”国家重点研发计划项目(2018YFC1603205;2018YFC1603200)

Recent Advances in Understanding the Safety of Polycyclic Aromatic Hydrocarbons in Foods

LIU Yiqi, HU Changying   

  1. (Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
  • Online:2019-10-15 Published:2019-10-25

摘要: 近几年来,消费者和政府越来越重视食品安全,对具有致癌性和致畸性的多环芳烃(polycyclic aromatic hydrocarbons,PAHs)污染物在食品中的存在情况越来越关注。本文通过综述不同食品中PAHs含量状况以及对其暴露限制值和终生致癌风险值进行的安全性评价,认为对于婴儿等弱势群体的食品安全问题需要更重视。同时,归纳了不同加工方式和加工条件对食品中PAHs的产生所造成的影响,提出了减少PAHs产生量的措施,以帮助消费者降低膳食风险,推动PAHs的形成机理研究和毒理学研究。

关键词: 多环芳烃, 安全性评价, 暴露限值, 终生致癌风险, 措施

Abstract: In recent years, consumers and the government have paid growing attention to food safety, and the presence of polycyclic aromatic hydrocarbons (PAHs) with carcinogenic and teratogenic potential in foods has become an increasing concern. In this article, the current available data on the contents of PAHs in different foods and the safety evaluation of their margins of exposure (MOE) and lifetime cancer risk (ILCR) are reviewed. It is believed that more attention should be paid to the food safety for vulnerable groups such as infants. Meanwhile, the influence of different processing methods and processing conditions on the formation of PAHs in foods is summarized, and some measures to reduce PAHs are presented with a view to providing useful information for consumers to reduce dietary risk and providing an impetus for studies on the formation mechanism and toxicology of PAHs.

Key words: polycyclic aromatic hydrocarbons, safety evaluation, margins of exposure, incremental lifetime cancer risk, measure

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