3,4苯并芘(下称 B(a)P)是一种具有强致癌作用的化学物质。熟肉制品在加工过程中常因烟熏或烘烤而受到 B(a)P 的污染。如何降低熏烟 B(a)P 的含量,减少 B(a)P 对熏肉制品的污染,成为人们十分重视的问题。本文对“水层”过滤熏烟所加工的肉制品中B(a)P 的含量进行了测定,现将结果报告如下。 3,4 benzopyrene (hereinafter referred to as B (a) P) is a strong carcinogenic chemicals. Cooked meat products are often contaminated with B (a) P during processing due to smoke or baking. How to reduce the content of B (a) P and reduce the pollution of bacon products by B (a) P has become a problem that people attach great importance to. In this paper, the content of B (a) P in meat products processed by “water layer” filtration fumigation was measured. The results are reported as follows.