PDF(Pubmed)
Abstract：
Polycyclic aromatic hydrocarbons (PAHs) represent a category of persistent organic pollutants that pose a global concern in the realm of food safety due to their recognized carcinogenic properties in humans. Food can be contaminated with PAHs that are present in water, air, or soil, or during food processing and cooking. The wide and varied sources of PAHs contribute to their persistent contamination of food, leading to their accumulation within these products. As a result, monitoring of the levels of PAHs in food is necessary to guarantee the safety of food products as well as the public health. This review paper attempts to give its readers an overview of the impact of PAHs on crops, their occurrence and sources, and the methodologies employed for the sample preparation and detection of PAHs in food. In addition, possible directions for future research are proposed. The objective is to provide references for the monitoring, prevention, and in-depth exploration of PAHs in food.
摘要：
多环芳烃（PAHs）是一类持久性有机污染物，由于其公认的人类致癌特性，在食品安全领域引起了全球关注。食物会被水中的PAHs污染，空气,或土壤，或在食品加工和烹饪过程中。PAHs来源广泛多样，导致其对食品的持续污染，导致它们在这些产品中的积累。因此,监测食品中多环芳烃的含量对保障食品的安全和公众健康是必要的。这篇综述论文试图让读者概述PAHs对作物的影响，它们的发生和来源，以及用于样品制备和检测食品中多环芳烃的方法。此外,提出了未来研究的可能方向。目的是为监测工作提供参考,预防,并对食品中的多环芳烃进行了深入的探索。
