食品中多氯联苯检测技术研究进展

Research on the detection technology of polychlorinated biphenyls in foods

中文关键词:  多氯联苯  污染物  检测技术  前处理  色谱法  质谱法  表面增强拉曼散射

英文关键词:polychlorinated biphenyls  contaminants  detection technology  pre-processing  chromatography  mass spectrometry  surface enhanced Raman scattering

中文摘要:

      多氯联苯(polychlorinated biphenyls, PCBs)是由一个或多个氯原子取代联苯分子中氢原子而形成的一类有机化合物的总称, 具有持久性、高富集性和生物毒性等特点。普通人群摄入PCBs的主要途径是通过食物摄入, 尤其是动物源性食品。PCBs可能会对人类和动物神经发育、生殖、消化、免疫等系统造成不利影响, 对人类身体健康具有严重危害。本文对近5年食品中PCBs检测技术研究进行了综述, 系统梳理了样品前处理及各种测定技术的现状, 对这些方法的创新性、局限性等进行了总结, 并对食品中PCBs检测技术未来的发展进行了展望, 为进一步降低和控制食品中的PCBs含量提供参考。

英文摘要:

      Polychlorinated biphenyls (PCBs) are a class of organic compounds formed by replacing hydrogen atoms in biphenyl molecules with one or more chlorine atoms, characterized by persistence, high enrichment and biological toxicity. The main way for the general population to consume PCBs is through food intake, especially animal derived foods. PCBs may adversely affect human and animal neurodevelopment, reproduction, digestion, immunity and other systems, posing a serious threat to human health. This article provided a review of the research on PCBs detection technology in food in the past 5 years, systematically reviewed the current status of sample pretreatment and various determination technologies, summarized the innovation and limitations of these methods, and looked forward to the future development of PCBs detection technology in food, providing a reference for further reducing and controlling the content of PCBs in food.