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科学通报  2014 

烹饪对食物中持久性有机污染物含量和分布的影响

DOI: 10.1360/972013-1269, PP. 1479-1486

Keywords: 烹饪,农药,二噁英类,多氯联苯,多溴联苯醚,全氟类化合物

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Abstract:

持久性有机污染物(POPs)因具有高毒性而对人体健康造成威胁.日常饮食尤其是动物性食物的摄入是人体摄入POPs的主要途径.来源于各种生物体的食物原料,除少数可以直接食用外,大多数需要经过烹饪加工后才能食用,而烹饪过程中发生的多种理化反应能够使食物中POPs的含量和分布发生改变.本文简述了食物中POPs含量在烹饪前后的变化以及烹饪对食物中POPs分布影响的相关研究.

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