摘要
目的了解烧烤肉制品中多环芳烃(PAHs)和杂环胺(HAs)的污染情况,并进行健康风险评估。方法检索中国知网、万方、维普、PubMed、Elsevier、Springer等数据库,检索时间为2004年1月1日至2024年1月1日,筛选烧烤肉制品中PAHs和HAs的污染数据并进行分析,共得到86篇文献。结果PAHs中,萘的检出量最高,为49.1μg/kg,苯并(a)芘和PAH4的毒性水平占比较高,分别为35.15%和50.72%。PAH4[[艹屈]、苯并(a)蒽、苯并(b)荧蒽、苯并(a)芘]的平均含量低于欧盟限制含量的25.25%;苯并(a)芘的平均含量分别低于欧盟限量和我国限量的40%和76%;HAs中IQ和PhIP的检出量较高,分别为51.92μg/kg、29.29μg/kg。结论PAHs和HAs在烧烤肉制品中均有不同程度检出,致癌风险与烧烤肉制品摄入频率成正比,高频率的摄入会对人体带来一定的致癌风险,低频率摄入时对人体致癌风险可忽略不计。
Objective To investigate the contamination levels of polycyclic aromatic hydrocarbons(PAHs)and heterocyclic amines(HAs)in barbecued meat products and to evaluate the associated health risks.Methods A systematic search of CNKI,Wanfang,VIP,PubMed,Elsevier,Springer,and other databases was conducted for studies published between January 1,2004,and January 1,2024.Data on PAHs and HAs contamination in barbecued meat products were extracted and analyzed,resulting in a total of 86 articles included.Results Among PAHs,naphthalene showed the highest detected concentration at 49.1μg/kg.The toxicity contributions of benzo(a)pyrene and PAH4 were 35.15%and 50.72%,respectively.The average content of PAH4(benzo(a)anthracene,benzo(b)fluoranthene,benzo(a)pyrene,and chrysene)was 25.25%below the European Union limit.The average level of benzo(a)pyrene was 40%lower than the EU limit and 76%lower than the Chinese national limit.Among HAs,IQ and PhIP exhibited relatively higher concentrations,at 51.92μg/kg and 29.29μg/kg,respectively.Conclusion PAHs and HAs were detected in barbecued meat products to varying degrees.The carcinogenic risk is positively correlated with the frequency of intake.High-frequency consumption poses a measurable carcinogenic risk,whereas low-frequency consumption results in a negligible health risk.
作者
曾庆红
朱茱
王珺冀
林枧在
张茜
朱美霖
ZENG Qinghong;ZHU Zhu;WANG Junji;LIN Jianzai;ZHANG Qian;ZHU Meilin(School of Public Heath,Ningxia Medical Unirersity,Yinchuan 750004,China;Ningxia Key Laborulory of Enironmental Factors and Chronic Disease Control,Yinchuan 750004,China;School of Basic Medicine,Ningxia Medical University,Yinchuan 750004,China)
出处
《微量元素与健康研究》
2025年第3期9-13,共5页
Studies of Trace Elements and Health
基金
国家自然科学基金项目(21667023)
国家自然科学基金项目(21966025)。
关键词
烧烤
肉制品
多环芳烃
杂环胺
健康风险评估
barbecue
meat products
polycyclic aromatic hydrocarbons
heterocyclic amines
health risk assessment
