本文总结近年来国内外学者对微波烹调的研究成果 ,综述微波烹调对食品中微量营养素、蛋白质、脂肪、碳水化合物及天然植物化学物的影响 ,对食品农药、兽药残留的作用 ,对微波食品包装及烹调容器的化学污染 ,对食品中杂环胺、N 亚硝基化合物、二口恶英及其他化学污染物的影响 ,对食品中微生物的作用 ,以及微波烹调过程中微波对机体健康的影响等安全性问题。 This article summarizes the research results of microwave cooking by domestic and foreign scholars in recent years, summarizes the effects of microwave cooking on micronutrients, proteins, fats, carbohydrates and natural phytochemicals in foods, the effects on food pesticides and veterinary drug residues, And chemical contamination of cooking vessels, effects of heterocyclic amines, N-nitroso compounds, dioxins and other chemical contaminants in foods, effects on microorganisms in food, and microwave on the health of the body during microwave cooking Other security issues.