过程中的酸盐的发生,命运和减少措施:一篇综述
Jiaying Wang1,2, Xueyu Weng1,3, Shuang Liu1,3
1State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
酸盐 (PAE) 是包装和加工中常见的食品污染物. 方法和包装显著影响PAE水平,但更安全的材料和方法可以减少暴露.
科学领域:
- 食品安全和毒理学
- 环境化学环境化学
- 公共卫生 公共卫生
背景情况:
- 甲酸 (PAE) 是食品包装和加工中广泛使用的增塑剂.
- 饮食摄入是人类接触PAE的主要途径,包装和煮熟的食品显示出更高的污染.
- 食品准备和过程可以促进PAE的迁移和转变.
研究的目的:
- 审查最近关于PAE在各种食品类别中发生的研究.
- 讨论PAE在过程中的命运机制.
- 总结了减少食品中PAE污染的战略.
主要方法:
- 对食品中PAE的科学研究进行文献综述.
- 对影响PAE发生,迁移和转变的因素的分析.
- 关于PAE减少措施的数据综合.
主要成果:
- 在各种食品类别中发现PAE,包括饮料,肉类,调味品和婴儿食品.
- 方法 (蒸汽,沸,炸,微波炉) 和包装方式有助于PAE污染.
- 食物类型,过程,包装和PAE特性都会影响PAE水平.
结论:
- 选择安全的包装材料对于最小化PAE暴露至关重要.
- 优化方法和食物选择可以减少PAE摄入量.
- 用更安全的替代品取代PAE是一个关键的预防策略.
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