Kim I N, Kim G N, Krivosheeva L V, Khitrovo I A
Gig Sanit. 1999 Jul-Aug(4):23-7.
The carcinogenic danger of the commercial smoked herring was assessed. The edible part of the smoked herring contains 16 polycyclic aromatic hydrocarbons whose bulk consists of phenanthrene, pyrene, floranthene, and benzo(b)fluoranthene. The content of benzo(a)pyrene (BP) in the cold and hot smoked herring are 189 and 291 ng/kg, respectively. It is lower than the present standard values. The proportion of carcinogenic danger of BP is 32% for cold smoked herring and 34% for hot smoked herring.
对市售烟熏鲱鱼的致癌风险进行了评估。烟熏鲱鱼的可食用部分含有16种多环芳烃，其主要成分是菲、芘、荧蒽和苯并（b）荧蒽。冷熏和热熏鲱鱼中苯并（a）芘（BP）的含量分别为189和291纳克/千克。该含量低于现行标准值。冷熏鲱鱼中BP的致癌风险比例为32%，热熏鲱鱼为34%。
