摘要
简要介绍了苯并芘的理化性质和危害,综述了食品中苯并芘的来源和减控方法,并提出了减少食品苯并芘生成、降低苯并芘对人体的危害等方面的建议。
The physical and chemical properties and dangers to human health of benzo（a）pyrene were briefly introduced. The sources and reducing strategies of benzo（a）pyrene in foods were reviewed in detail. The proposal to reduce the formation of benzo（a）pyrene, and its harm to human body were pointed out.
出处
《粮食与油脂》
北大核心
2017年第2期72-75,共4页
Cereals & Oils
基金
河北省食品药品安全科技项目计划项目(ZD2014011)
河北科技大学研究生创新资助项目(2015010)
关键词
苯并芘
食品安全
减控措施
benzo（a）pyrene
food safety
reducing strategy
