本文作者重点收集了食品中3,4-苯并芘(以下简称BaP)的含量、不同加工方法和不同污染状况对BaP含量的影响等方面的资料。动物性食品: 早期西德Grimmer等人报导猪肉、牛肉中含菲约1.5ppb;芘和萤蒽约0.3ppb;而BaP和1,2.6,6-二苯并蒽未检出。1974年近藤等人进行多种鱼的测定,也未检出BaP和1,2.5,6-二苯并蒽(<0.1ppb)。白石等把生鱼肉于60～70℃电热干燥后,在样品中可检出ppb量的BaP。近藤对未检出BaP的鱼样经火烤后,测出了BaP(表1)。还发现脂肪 The author of this paper mainly collected information on the content of 3,4-benzopyrene (hereinafter referred to as BaP), the influence of different processing methods and different pollution conditions on the content of BaP in food. Animal foods: Early Western Germany Grimmer et al reported pork, beef containing about 1.5ppb Philippine; pyrene and fluoranthene about 0.3ppb; and BaP and 1,2,6,6 - dibenzanthracene not detected. In 1974, Kondo et al. Performed various tests on fish and neither BaP nor 1,2,5,6-dibenzanthracene (<0.1 ppb) was detected. Baishi and other raw fish in the 60 ~ 70 ℃ electric drying, the sample can be detected ppb amount of BaP. Kondo BaP fish were not detected by the fire baked, measured BaP (Table 1). Also found fat