食用油中多环芳烃研究进展

摘要

It has been demonstrated that polycyclic aromatic hydrocarbons (PAHs) have characteristics of mutability,carcinogenicity,teratogenicity and so on,so that the production and contamination of PAHs in edible oils attracted wide attention from all over the world.The paper described the properties and harms,detection methods,sources and formation mechanism of PAHs in edible oils,aiming to provide references for solving the contamination problems caused by PAHs in edible oils.%多环芳烃具有突变性、致癌性、致畸性等特性,食用油中多环芳烃的产生及污染已引起世界各国的广泛关注.详细阐述了食用油中多环芳烃的性质和危害、检测方法、来源途径以及形成机理,旨在为解决其污染问题提供参考.