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食品不良的加工方法与癌的发生有一定的关系。现介绍如下,供日常生活中参考。 焙 用普通方法焙干的咖啡豆中只有极少量的苯3、4-并蓖(0.3—0.5微克/公斤),咖啡豆皮中较大量的3、4-苯并蓖在焙制过程中被排除。但在焙焦了的咖啡豆中3、4-苯并蓖的含量却增加20倍。如果在食用时不超过通常的用量是不足为患的。所以在焙干食物时,温度、时间都要适中,注意不要焙焦,一旦焙焦了,应把焦的挑出,可减少3、4-苯并蓖的含量,因为3、4-苯并蓖在动物实验研究中,是一种致癌物质。
Poor food processing methods have a certain relationship with the occurrence of cancer. The introduction is as follows, for reference in daily life. Only a very small amount of benzene 3,4-heteroquinone (0.3-0.5 μg/kg) was roasted in the common method of roasting the coffee beans. The larger amount of 3,4-benzopyrene in the coffee bean skin was found during the baking process. exclude. However, the content of 3,4-benzopyrene increased by 20 times in the charred coffee beans. It is not enough if you do not exceed the usual dosage at the time of eating. Therefore, when baking the food, the temperature and time must be moderate. Be careful not to bake the coke. Once the coke is baked, the coke should be singled out and the 3,4-benzopyrene content can be reduced, because 3,4-benzo Wolfberry is a carcinogen in animal experiments.