市售烤肉中存在的毒害物质的检测.pdfVIP

Detection of toxic substances in commercial barbecue ABSTRACT 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1 1.1 研究目的和意义…..1 1.2 国内外研究综述1 1.2.1 国外研究综述 1 1.2.2 国内研究综述 2 1.3 检测毒害物质的理化特性 2 1.3.1 杂环胺的含义 2 1.3.2.多环芳烃的含义3 1.3.3.苯并芘的含义 4 1.3.4 亚硝胺的含义 5 1.4 研究内容与方法 6 1.4.1 研究内容 6 二、 实验仪器及方法7 2.1 研究方法7 2.1.1 技术路线 7 2.2 杂环胺的检测8 2.2.1 实验药品 8 2.3 多环芳烃的检测 9 2.3.1 实验药品 9 2.3.2 实验仪器 9 2.3.3 实验方法 10 2.4 苯并芘的检测10 2.4.1 实验药品 10