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| Research Progress in Sources and Determination Methods for Polycyclic Aromatic Hydrocarbons in Traditional Meat Products |
| ZHAO Bing;REN Lin;LI Jia-peng;CHEN Wen-hua;ZHAO Yan |
| China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract In this paper, current major pathways for the production of polycyclic aromatic hydrocarbons in traditional meat
products including smoking, fat coking and cracking, protein decomposition at high temperatures, and incomplete combustion of
sugars are elucidated in detail. Moreover, the importance and difficulty of sample pretreatment for the determination of
polycyclic aromatic hydrocarbons are pointed out. Meanwhile, the advantages and disadvantages of various sample pretreatment
and determination methods are explored. Our country,s limit standards of polycyclic aromatic hydrocarbons in foods are
compared with those of the EU to find out the differences. Finally, future trends in the development of determination and control
technologies for polycyclic aromatic hydrocarbons are forecasted.
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2012, Vol. 26 
