苯并（α）芘（以下简称BaP）是强致癌物之-[1、2]。不适当的烹调加工，尤其是炸烤烟熏食品，其BaP含量随高温处理和熏烤时间的延长而增加。当前市场上油炸烟熏食品如炸鸡、烤羊肉等品种越来越多，为了观察高温烹炸食物时油和油炸食品中BaP含量的变化，我们在实验室进行了模拟 Benzo (α) pyrene (hereinafter referred to as BaP) is a strong carcinogen - [1,2]. Inappropriate cooking, especially for fried smoked products, the BaP content increases with prolonged high temperature treatment and roasting. In the current market, there are more and more varieties of fried smoked foods such as fried chicken and roast lamb. In order to observe the change of BaP content in oil and fried foods when cooked at high temperature, we simulated in the laboratory