食品中苯并芘的研究進(jìn)展

食品中苯并芘的研究進(jìn)展一、本文概述Overviewofthisarticle苯并芘，作為一種多環(huán)芳烴，具有顯著的致癌性和環(huán)境污染性，因此在食品安全領(lǐng)域備受關(guān)注。本文旨在全面綜述食品中苯并芘的研究進(jìn)展，包括其來源、形成機(jī)制、對食品安全的潛在威脅以及現(xiàn)有的檢測與控制技術(shù)等方面。文章將系統(tǒng)梳理國內(nèi)外相關(guān)研究成果，以期為食品安全領(lǐng)域的研究者和實(shí)踐者提供有價(jià)值的參考信息。通過對苯并芘在食品中研究進(jìn)展的探討，本文旨在為食品行業(yè)提供更為科學(xué)、合理的苯并芘控制策略，以保障公眾的飲食安全，促進(jìn)食品產(chǎn)業(yè)的健康發(fā)展。Benzo(a)pyrene,asapolycyclicaromatichydrocarbon,hassignificantcarcinogenicityandenvironmentalpollution,thusattractingattentioninthefieldoffoodsafety.Thisarticleaimstocomprehensivelyreviewtheresearchprogressofbenzopyreneinfood,includingitssources,formationmechanisms,potentialthreatstofoodsafety,andexistingdetectionandcontroltechnologies.Thearticlewillsystematicallyreviewrelevantresearchresultsathomeandabroad,inordertoprovidevaluablereferenceinformationforresearchersandpractitionersinthefieldoffoodsafety.Byexploringtheresearchprogressofbenzo(a)pyreneinfood,thisarticleaimstoprovideamorescientificandreasonablebenzo(a)pyrenecontrolstrategyforthefoodindustry,toensurepublicdietarysafetyandpromotethehealthydevelopmentofthefoodindustry.二、苯并芘在食品中的形成與分布Theformationanddistributionofbenzopyreneinfood苯并芘（Benzopyrene，簡稱BP）是一種具有致癌性的多環(huán)芳烴，廣泛存在于我們的環(huán)境中，尤其是在食品中。其形成和分布受多種因素影響，包括食品的種類、加工方式、儲(chǔ)存條件以及環(huán)境污染等。Benzopyrene(BP)isacarcinogenicpolycyclicaromatichydrocarbonwidelypresentinourenvironment,especiallyinfood.Itsformationanddistributionareinfluencedbyvariousfactors,includingfoodtypes,processingmethods,storageconditions,andenvironmentalpollution.在食品中，苯并芘主要來源于高溫烹飪過程，如燒烤、煎炸和烘焙等。在這些過程中，食物中的脂肪和蛋白質(zhì)經(jīng)過高溫氧化和熱解，可以產(chǎn)生苯并芘。煙熏和腌制食品也可能含有苯并芘，尤其是在熏制和腌制過程中使用的木材或煤炭不完全燃燒時(shí)。Infood,benzopyrenemainlycomesfromhigh-temperaturecookingprocessessuchasbarbecue,frying,andbaking.Duringtheseprocesses,fatsandproteinsinfoodundergohigh-temperatureoxidationandpyrolysistoproducebenzopyrene.Smokedandpickledfoodsmayalsocontainbenzo(a)pyrene,especiallywhenwoodorcoalusedinthesmokingandpicklingprocessisnotcompletelyburned.苯并芘在食品中的分布并不均勻。通常，高脂肪、高蛋白的食品，如肉類、魚類和奶制品，在烹飪過程中更容易形成苯并芘。由于苯并芘具有脂溶性，因此其在食品中的分布往往與脂肪含量有關(guān)。例如，在燒烤肉類中，苯并芘主要分布在脂肪豐富的部位，如肥肉和皮膚。Thedistributionofbenzopyreneinfoodisnotuniform.Usually,high-fat,highproteinfoodssuchasmeat,fish,anddairyproductsaremorelikelytoformbenzopyreneduringcooking.Duetoitsfatsolubility,thedistributionofbenzopyreneinfoodisoftenrelatedtoitsfatcontent.Forexample,ingrilledmeat,benzo(a)pyreneismainlydistributedinfatrichareassuchasfatandskin.另外，苯并芘在食品中的分布也受到加工方式的影響。例如，煎炸食品中，苯并芘主要分布在油炸食品的表面，因?yàn)楦邷赜团c食品表面的直接接觸導(dǎo)致苯并芘的形成。而在烘焙食品中，苯并芘可能分布在整個(gè)食品中，因?yàn)楹姹哼^程中熱量均勻分布在食品內(nèi)部。Inaddition,thedistributionofbenzopyreneinfoodisalsoinfluencedbyprocessingmethods.Forexample,infriedfoods,benzo(a)pyreneismainlydistributedonthesurfaceoffriedfoodsbecausethedirectcontactbetweenhigh-temperatureoilandthefoodsurfaceleadstotheformationofbenzo(a)pyrene.Inbakedgoods,benzo(a)pyrenemaybedistributedthroughouttheentirefood,asheatisevenlydistributedwithinthefoodduringthebakingprocess.環(huán)境污染也是食品中苯并芘的重要來源。環(huán)境中的苯并芘可以通過空氣、水和土壤等途徑進(jìn)入食品生產(chǎn)鏈，從而污染食品。例如，工業(yè)排放和汽車尾氣中的苯并芘可以通過空氣傳播到農(nóng)田和養(yǎng)殖場，進(jìn)而污染農(nóng)作物和動(dòng)物飼料。Environmentalpollutionisalsoanimportantsourceofbenzopyreneinfood.Benzopyreneintheenvironmentcanenterthefoodproductionchainthroughpathwayssuchasair,water,andsoil,therebycontaminatingfood.Forexample,benzo(a)pyreneinindustrialemissionsandcarexhaustcanbetransmittedthroughtheairtofarmlandandlivestockfarms,therebypollutingcropsandanimalfeed.因此，為了降低食品中苯并芘的含量，需要優(yōu)化食品加工方式，減少高溫烹飪過程，采用低溫烹飪技術(shù)如蒸煮、燉煮等。加強(qiáng)環(huán)境污染治理，減少工業(yè)排放和汽車尾氣對食品生產(chǎn)鏈的污染，也是降低食品中苯并芘含量的重要措施。Therefore,inordertoreducethecontentofbenzopyreneinfood,itisnecessarytooptimizefoodprocessingmethods,reducehigh-temperaturecookingprocesses,anduselow-temperaturecookingtechniquessuchassteamingandstewing.Strengtheningenvironmentalpollutioncontrol,reducingindustrialemissionsandautomobileexhaustpollutiononthefoodproductionchain,isalsoanimportantmeasuretoreducethecontentofbenzo(a)pyreneinfood.苯并芘在食品中的形成與分布受多種因素影響，包括食品加工方式、儲(chǔ)存條件、環(huán)境污染等。為了保障食品安全和人體健康，需要深入研究苯并芘在食品中的形成機(jī)制和分布規(guī)律，并采取有效的措施降低其在食品中的含量。Theformationanddistributionofbenzopyreneinfoodareinfluencedbyvariousfactors,includingfoodprocessingmethods,storageconditions,environmentalpollution,etc.Inordertoensurefoodsafetyandhumanhealth,itisnecessarytoconductin-depthresearchontheformationmechanismanddistributionpatternofbenzopyreneinfood,andtakeeffectivemeasurestoreduceitscontentinfood.三、苯并芘的檢測方法Detectionmethodofbenzopyrene苯并芘作為一種常見的食品污染物，其準(zhǔn)確、高效的檢測方法對于食品安全和風(fēng)險(xiǎn)評估至關(guān)重要。近年來，隨著科學(xué)技術(shù)的進(jìn)步，苯并芘的檢測方法得到了不斷的優(yōu)化和創(chuàng)新。Asacommonfoodpollutant,accurateandefficientdetectionmethodsforbenzopyrenearecrucialforfoodsafetyandriskassessment.Inrecentyears,withtheprogressofscienceandtechnology,thedetectionmethodsofbenzopyrenehavebeencontinuouslyoptimizedandinnovated.色譜法是檢測苯并芘的經(jīng)典方法之一。其中，高效液相色譜（HPLC）和氣相色譜（GC）是應(yīng)用最廣泛的兩種色譜技術(shù)。HPLC通過液體流動(dòng)相將樣品中的苯并芘分離并輸送到檢測器，而GC則是利用氣體作為流動(dòng)相。這些方法具有高度的靈敏度和分辨率，能夠準(zhǔn)確地檢測出食品中的苯并芘含量。Chromatographyisoneoftheclassicmethodsfordetectingbenzopyrene.Amongthem,high-performanceliquidchromatography(HPLC)andgaschromatography(GC)arethetwomostwidelyusedchromatographictechniques.HPLCseparatesbenzopyrenefromthesamplethroughaliquidmobilephaseanddeliversittothedetector,whileGCusesgasasthemobilephase.Thesemethodshavehighsensitivityandresolution,andcanaccuratelydetectthecontentofbenzopyreneinfood.質(zhì)譜法，特別是氣相色譜-質(zhì)譜聯(lián)用（GC-MS）和液相色譜-質(zhì)譜聯(lián)用（LC-MS），為苯并芘的檢測提供了更為精確的手段。質(zhì)譜法通過測量離子質(zhì)荷比來鑒定化合物，具有極高的特異性和準(zhǔn)確性。GC-MS和LC-MS結(jié)合了色譜的分離能力和質(zhì)譜的鑒定能力，能夠?qū)崿F(xiàn)對苯并芘的定性和定量分析。Massspectrometry,especiallygaschromatography-massspectrometry(GC-MS)andliquidchromatography-massspectrometry(LC-MS),providesmoreaccuratemeansforthedetectionofbenzopyrene.Massspectrometryidentifiescompoundsbymeasuringthemasstochargeratioofions,whichhashighspecificityandaccuracy.GC-MSandLC-MScombinetheseparationabilityofchromatographyandtheidentificationabilityofmassspectrometry,enablingthequalitativeandquantitativeanalysisofbenzopyrene.免疫分析法是一種基于抗原-抗體反應(yīng)的檢測方法。通過制備特異性抗體，可以實(shí)現(xiàn)對苯并芘的快速、靈敏檢測。免疫分析法包括酶聯(lián)免疫吸附試驗(yàn)（ELISA）和免疫傳感器等，這些方法具有操作簡便、快速高效的特點(diǎn)，適用于大規(guī)模樣品的快速篩查。Immunoassayisadetectionmethodbasedonantigenantibodyreaction.Bypreparingspecificantibodies,rapidandsensitivedetectionofbenzopyrenecanbeachieved.Immunoassaymethodsincludeenzyme-linkedimmunosorbentassay(ELISA)andimmunosensors,whichhavethecharacteristicsofsimpleoperation,fastandefficient,andaresuitableforrapidscreeningoflarge-scalesamples.熒光光譜法是一種基于熒光物質(zhì)的激發(fā)和發(fā)射光譜進(jìn)行檢測的方法。某些熒光物質(zhì)能夠與苯并芘發(fā)生特異性結(jié)合，從而實(shí)現(xiàn)對苯并芘的間接檢測。熒光光譜法具有靈敏度高、選擇性好等優(yōu)點(diǎn)，且操作簡便，適用于現(xiàn)場快速檢測。Fluorescencespectroscopyisamethodofdetectionbasedontheexcitationandemissionspectraoffluorescentsubstances.Certainfluorescentsubstancescanbindspecificallytobenzo(a)pyrene,therebyachievingindirectdetectionofbenzo(a)pyrene.Fluorescencespectroscopyhastheadvantagesofhighsensitivity,goodselectivity,andsimpleoperation,makingitsuitableforrapidon-sitedetection.除了上述方法外，還有一些其他方法如電化學(xué)法、表面增強(qiáng)拉曼光譜法等也被用于苯并芘的檢測。這些方法各有優(yōu)缺點(diǎn)，應(yīng)根據(jù)實(shí)際需求和條件選擇合適的檢測方法。Inadditiontotheabovemethods,othermethodssuchaselectrochemicalmethodandsurfaceenhancedRamanspectroscopyhavealsobeenusedforthedetectionofbenzopyrene.Thesemethodseachhavetheirownadvantagesanddisadvantages,andappropriatedetectionmethodsshouldbeselectedbasedonactualneedsandconditions.苯并芘的檢測方法多種多樣，每種方法都有其特定的適用范圍和優(yōu)缺點(diǎn)。在實(shí)際應(yīng)用中，應(yīng)根據(jù)樣品的性質(zhì)、檢測要求以及實(shí)驗(yàn)室條件等因素，選擇最適合的檢測方法。隨著科學(xué)技術(shù)的不斷進(jìn)步，新的檢測方法和技術(shù)也將不斷涌現(xiàn)，為苯并芘的檢測提供更加準(zhǔn)確、快速和簡便的手段。Therearevariousdetectionmethodsforbenzopyrene,eachwithitsspecificscopeofapplicationandadvantagesanddisadvantages.Inpracticalapplications,themostsuitabledetectionmethodshouldbeselectedbasedonfactorssuchassampleproperties,detectionrequirements,andlaboratoryconditions.Withthecontinuousprogressofscienceandtechnology,newdetectionmethodsandtechnologieswillcontinuetoemerge,providingmoreaccurate,fast,andconvenientmeansforthedetectionofbenzopyrene.四、苯并芘的風(fēng)險(xiǎn)評估與控制策略Riskassessmentandcontrolstrategiesforbenzopyrene苯并芘作為一種具有潛在致癌性的化合物，在食品中的存在引起了廣大科研工作者和公眾的廣泛關(guān)注。為了有效應(yīng)對這一挑戰(zhàn)，風(fēng)險(xiǎn)評估與控制策略的制定顯得尤為重要。Benzopyrene,asapotentialcarcinogeniccompound,hasattractedwidespreadattentionfromresearchersandthepublicinfood.Inordertoeffectivelyaddressthischallenge,thedevelopmentofriskassessmentandcontrolstrategiesisparticularlyimportant.風(fēng)險(xiǎn)評估是理解和控制苯并芘風(fēng)險(xiǎn)的基礎(chǔ)。通過對食品中苯并芘含量的監(jiān)測和評估，可以了解其在不同食品中的分布情況，以及可能對人體健康造成的影響。風(fēng)險(xiǎn)評估不僅包括對苯并芘暴露量的評估，還要綜合考慮其致癌性、毒性以及其他潛在的健康影響。這有助于為制定合理的控制策略提供科學(xué)依據(jù)。Riskassessmentisthefoundationforunderstandingandcontrollingtheriskofbenzopyrene.Bymonitoringandevaluatingthecontentofbenzo(a)pyreneinfood,wecanunderstanditsdistributionindifferentfoodsanditspotentialimpactonhumanhealth.Riskassessmentnotonlyincludestheassessmentofexposuretobenzo(a)pyrene,butalsotakesintoaccountitscarcinogenicity,toxicity,andotherpotentialhealtheffects.Thishelpstoprovidescientificbasisfordevelopingreasonablecontrolstrategies.控制策略的制定旨在降低食品中苯并芘的含量，從而減少其對人體健康的風(fēng)險(xiǎn)。通過改進(jìn)烹飪方法和加工工藝，可以降低食品在加工過程中苯并芘的形成。例如，采用低溫烹飪、減少油煙的產(chǎn)生和排放，以及優(yōu)化食品加工工藝，都可以有效減少苯并芘的生成。加強(qiáng)食品質(zhì)量監(jiān)管和檢測，確保食品中苯并芘的含量符合相關(guān)標(biāo)準(zhǔn)和規(guī)定。這包括建立完善的食品檢測體系，提高檢測方法的準(zhǔn)確性和靈敏度，以及加強(qiáng)食品市場監(jiān)管力度，防止不合格產(chǎn)品流入市場。Thedevelopmentofcontrolstrategiesaimstoreducethecontentofbenzopyreneinfood,therebyreducingitsrisktohumanhealth.Byimprovingcookingmethodsandprocessingtechniques,theformationofbenzo(a)pyreneinfoodduringprocessingcanbereduced.Forexample,usinglow-temperaturecooking,reducingthegenerationandemissionofoilfumes,andoptimizingfoodprocessingtechniquescaneffectivelyreducethegenerationofbenzopyrene.Strengthenfoodqualitysupervisionandtestingtoensurethatthecontentofbenzopyreneinfoodmeetsrelevantstandardsandregulations.Thisincludesestablishingasoundfoodtestingsystem,improvingtheaccuracyandsensitivityoftestingmethods,andstrengtheningfoodmarketsupervisiontopreventunqualifiedproductsfromenteringthemarket.公眾的健康教育也是控制苯并芘風(fēng)險(xiǎn)的重要措施。通過普及苯并芘的危害和預(yù)防措施，提高公眾對食品安全的認(rèn)知和自我保護(hù)能力。例如，建議消費(fèi)者選擇新鮮、無污染的食材，避免過度煎炸、燒烤等高溫烹飪方式，以及合理搭配膳食，減少苯并芘的攝入量。Publichealtheducationisalsoanimportantmeasuretocontroltheriskofbenzopyrene.Bypopularizingthehazardsandpreventivemeasuresofbenzo(a)pyrene,weaimtoenhancepublicawarenessandself-protectionabilitytowardsfoodsafety.Forexample,itisrecommendedthatconsumerschoosefreshandpollution-freeingredients,avoidhigh-temperaturecookingmethodssuchasexcessivefryingandbarbecue,andcombinetheirdietreasonablytoreducetheintakeofbenzo(a)pyrene.苯并芘的風(fēng)險(xiǎn)評估與控制策略是保障食品安全和人體健康的重要環(huán)節(jié)。通過科學(xué)的風(fēng)險(xiǎn)評估，我們可以了解苯并芘在食品中的分布情況和對人體健康的影響；而有效的控制策略則能夠降低食品中苯并芘的含量，減少其對人體健康的風(fēng)險(xiǎn)。未來，隨著科學(xué)技術(shù)的不斷進(jìn)步和食品安全監(jiān)管的加強(qiáng)，我們有望更好地應(yīng)對苯并芘等食品安全挑戰(zhàn)，保障人民群眾的身體健康。Theriskassessmentandcontrolstrategyofbenzopyreneisanimportantlinkinensuringfoodsafetyandhumanhealth.Throughscientificriskassessment,wecanunderstandthedistributionofbenzopyreneinfoodanditsimpactonhumanhealth;Effectivecontrolstrategiescanreducethecontentofbenzopyreneinfoodandreduceitsrisktohumanhealth.Inthefuture,withthecontinuousprogressofscienceandtechnologyandthestrengtheningoffoodsafetysupervision,weareexpectedtobetterrespondtofoodsafetychallengessuchasbenzo(a)pyreneandensurethephysicalhealthofthepeople.五、國內(nèi)外研究進(jìn)展與展望Researchprogressandprospectsathomeandabroad苯并芘作為一種強(qiáng)致癌物質(zhì)，其在食品中的存在一直受到廣泛的關(guān)注和研究。近年來，國內(nèi)外學(xué)者在苯并芘的生成機(jī)制、檢測方法、控制策略以及風(fēng)險(xiǎn)評估等方面取得了顯著的進(jìn)展。Benzo(a)pyrene,asastrongcarcinogen,hasbeenwidelystudiedandstudiedinfood.Inrecentyears,domesticandforeignscholarshavemadesignificantprogressinthegenerationmechanism,detectionmethods,controlstrategies,andriskassessmentofbenzopyrene.在生成機(jī)制研究方面，國內(nèi)外研究者已經(jīng)深入探討了苯并芘在食品加工過程中的形成途徑，如高溫烹調(diào)、煙熏、燒烤等過程中，脂肪、蛋白質(zhì)等營養(yǎng)成分的分解和轉(zhuǎn)化可能產(chǎn)生苯并芘。這些研究為減少食品中苯并芘含量提供了理論依據(jù)。Intermsofgenerationmechanismresearch,domesticandforeignresearchershavedeeplyexploredtheformationpathwaysofbenzo(a)pyreneinfoodprocessing,suchasthedecompositionandtransformationofnutrientssuchasfatandproteinduringhigh-temperaturecooking,smoking,andgrilling,whichmayproducebenzo(a)pyrene.Thesestudiesprovideatheoreticalbasisforreducingthecontentofbenzopyreneinfood.在檢測方法研究方面，隨著科技的發(fā)展，國內(nèi)外已經(jīng)建立了多種高效、靈敏的苯并芘檢測方法，如氣相色譜-質(zhì)譜聯(lián)用（GC-MS）、高效液相色譜（HPLC）等。這些方法的建立和應(yīng)用，為苯并芘的準(zhǔn)確檢測和風(fēng)險(xiǎn)評估提供了有力支持。Intermsofdetectionmethodresearch,withthedevelopmentoftechnology,variousefficientandsensitivedetectionmethodsforbenzopyrenehavebeenestablishedbothdomesticallyandinternationally,suchasgaschromatography-massspectrometry(GC-MS),high-performanceliquidchromatography(HPLC),etc.Theestablishmentandapplicationofthesemethodsprovidestrongsupportfortheaccuratedetectionandriskassessmentofbenzopyrene.在控制策略研究方面，國內(nèi)外研究者提出了多種降低食品中苯并芘含量的方法，如優(yōu)化食品加工工藝、使用低苯并芘生成的烹調(diào)方法、添加抗氧化劑等。這些策略的實(shí)施，有助于降低食品中苯并芘的含量，保障消費(fèi)者的健康。Intermsofcontrolstrategyresearch,domesticandforeignresearchershaveproposedvariousmethodstoreducethecontentofbenzo(a)pyreneinfood,suchasoptimizingfoodprocessingtechnology,usingcookingmethodswithlowbenzo(a)pyrenegeneration,andaddingantioxidants.Theimplementationofthesestrategieshelpstoreducethecontentofbenzopyreneinfoodandensurethehealthofconsumers.在風(fēng)險(xiǎn)評估方面，國內(nèi)外研究者對食品中苯并芘的暴露水平和健康風(fēng)險(xiǎn)進(jìn)行了評估。這些評估結(jié)果為制定食品安全標(biāo)準(zhǔn)和風(fēng)險(xiǎn)管理措施提供了科學(xué)依據(jù)。Intermsofriskassessment,domesticandforeignresearchershaveevaluatedtheexposurelevelsandhealthrisksofbenzopyreneinfood.Theseevaluationresultsprovideascientificbasisforthedevelopmentoffoodsafetystandardsandriskmanagementmeasures.展望未來，隨著人們對食品安全和健康的日益關(guān)注，苯并芘在食品中的研究進(jìn)展將更加深入和廣泛。一方面，需要繼續(xù)加強(qiáng)苯并芘生成機(jī)制的研究，揭示其形成的內(nèi)在規(guī)律和影響因素；另一方面，需要研發(fā)更加高效、便捷的苯并芘檢測方法，提高檢測效率和準(zhǔn)確性；還需要探索更加有效的控制策略，降低食品中苯并芘的含量，保障消費(fèi)者的健康和安全。加強(qiáng)國際合作與交流，共同推動(dòng)苯并芘在食品中的研究進(jìn)展，也是未來發(fā)展的重要方向。Lookingaheadtothefuture,withpeople'sincreasingattentiontofoodsafetyandhealth,theresearchprogressofbenzopyreneinfoodwillbemorein-depthandextensive.Ontheonehand,itisnecessarytocontinuetostrengthentheresearchonthegenerationmechanismofbenzo(a)pyrene,revealitsinherentlawsandinfluencingfactorsofformation;Ontheotherhand,itisnecessarytodevelopmoreefficientandconvenientdetectionmethodsforbenzopyrenetoimprovedetectionefficiencyandaccuracy;Moreeffectivecontrolstrategiesneedtobeexploredtoreducethecontentofbenzopyreneinfoodandensurethehealthandsafetyofconsumers.Strengtheninginternationalcooperationandexchanges,andjointlypromotingtheresearchprogressofbenzopyreneinfood,isalsoanimportantdirectionforfuturedevelopment.苯并芘在食品中的研究進(jìn)展已經(jīng)取得了顯著的成果，但仍面臨許多挑戰(zhàn)和問題。未來，需要繼續(xù)加強(qiáng)研究力度，提高科技水平，為保障食品安全和人民健康做出更大的貢獻(xiàn)。Theresearchprogressofbenzopyreneinfoodhasachievedsignificantresults,butstillfacesmanychallengesandproblems.Inthefuture,itisnecessarytocontinuetostrengthenresearchefforts,improvetechnologicallevel,andmakegreatercontributionstoensuringfoodsafetyandpeople'shealth.六、結(jié)論Conclusion苯并芘作為一種強(qiáng)致癌物質(zhì)，其在食品中的存在對人類健康構(gòu)成了嚴(yán)重威脅。本文綜述了近年來食品中苯并芘的研究進(jìn)展，涵蓋了苯并芘的來源、形成機(jī)制、檢測方法以及降低苯并芘含量的策略等方面。Benzopyrene,asastrongcarcinogen,posesaseriousthreattohumanhealthinfood.Thisarticlereviewstheresearchprogressofbenzopyreneinfoodinrecentyears,coveringthesources,formationmechanisms,detectionmethods,andstrategiesforreducingbenzopyrenecontent.我們討論了苯并芘在食品中的主要來源，包括食品加工過程中的熱解、煙熏、燒烤等工藝，以及環(huán)境污染和農(nóng)藥殘留等因素。這些來源的存在使得苯并芘在食品中的污染問題不容忽視。Wediscussedthemainsourcesofbenzopyreneinfood,includingprocessessuchaspyrolysis,smoking,andgrillingduringfoodprocessing,aswellasenvironmentalpollutionandpesticideresidues.Theexistenceofthesesourcesmakesthepollutionproblemofbenzopyreneinfoodnottobeignored.本文重點(diǎn)介紹了苯并芘的形成機(jī)制，尤其是在高溫烹飪過程中的熱解和氧化反應(yīng)。這些機(jī)制的深入研究有助于我們更好地理解苯并芘在食品中的生成過程，為后續(xù)的防控措施提供理論依據(jù)。Thisarticlefocusesontheformationmechanismofbenzopyrene,especiallyitspyrolysisandoxidationreactionsduringhigh-temperaturecooking.Thein-depthstudyofthesemechanismswillhelpusbetterunderstandthegenerationprocess