| 摘要: |
| 针对"北京烤鸭"传统烤制方法在烤制过程中易产生含多环芳烃(PAHs)的烟气而存在的食品安全隐患问题,基于气体射流冲击技术研制了烤鸭设备和晾坯设备。对最佳烤制工艺、烤鸭样品预处理和多环芳烃检测技术进行研究,并对不同温度烤制的烤鸭中3种PAHs含量进行高效液相荧光检测。结果表明:15℃条件下晾坯8h,170~190℃烤制45 min的烤鸭品质最佳。170℃烤制的烤鸭鸭皮中苯并[a]芘含量为0.13μg/kg,低于国家限量标准(5μg/kg)和一些欧洲国家的限量标准(1μg/kg),二苯并[a,h]蒽1.28μg/kg,7,12-二甲基苯并[a]蒽0.48μg/kg,鸭肉中均未检出;烤鸭中3种PAHs的总含量为0.16μg/kg,普通消费人群单餐摄入3种PAHs的总量为0.02~0.03μg。气体射流冲击烤鸭技术能有效减少PAHs的产生,低于200℃下烤制的烤鸭安全性相对高于传统烤鸭。 |
| 关键词: 北京烤鸭 气体射流冲击 烤鸭机 多环芳烃 安全性评估 |
| DOI：10.11841/j.issn.1007-4333.2009.02.046 |
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| 基金项目:国家自然科学基金项目(30571312) |
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| Air-impingement instrument for Peking-duck roasting and its safety assessment |
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| Abstract: |
| Using air-impingement technology,the equipments of "Peking-duck" roasting and pretreatment roasting were developed to solve the potential products hazard to health in traditional "Peking-duck" roasting process.The optimal roasting processing,the sample pretreatment technology and the detection of PAHs(Polycyclic Aromatic Hydrocarbons) were studied.The technology of High Performance Liquid Chromatography-Fluorescence Detection(HPLC-FD) was used to detect three kinds of PAHs(Benzo [a] pyrene,Dibenz anthracene... |
| Key words: roast "Peking-duck" air-impingement "Peking-duck" roasting oven polycyclic aromatic hydrocarbons safety assessment |
