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近年来，我国高度重视食品安全，出台了保障食品安全的相关法规和制度，有效规范了食品生产环境。从食品安全角度探究了多氯联苯的理化性质以及多氯联苯的危害，并通过科学组织烹饪实验、样品分析、结果整合和生成机理分析，探究了三氯蔗糖加热过程中多氯联苯的生成机理。提出了针对多氯联苯生成机理的危害处理措施。“,” In recent years, our country attaches great importance to food safety, and has issued relevant regulations and systems to ensure food safety, effectively regulating the food production environment. Based on this, this article explores the physical and chemical properties of PCBs and the hazards of PCBs from the perspective of food safety, and explores the process of sucralose heating through scientific organization of cooking experiments, sample analysis, result integration and generation mechanism analysis The formation mechanism of polychlorinated biphenyls, based on this premise, puts forward the hazardous treatment measures against the formation mechanism of polychlorinated biphenyls.