腊肉是一种历史悠久的中式传统肉制品，在我国已有上千年的加工和食用历史，是原料肉（一般是猪肉）经食盐、亚硝酸盐、糖及调味香料等腌制后，再经晾晒、烘烤或烟熏处理等工艺加工而成的生肉制品。具有腊味浓香、色泽金黄、干爽易存、风味独特等优点，很受消费者喜爱，目前在国内拥有广阔的消费市场。但烟熏腊肉中含有以3，4-苯并芘为代表的多环芳烃等，长期食用会危害到身体健康。 本研究首先优化了腊肉中3，4-苯并（a）芘的高效液相色谱测定方法，在此基础上对市场上8个主要腊肉生产省份的20个品牌腊肉的常规理化指标进行测定，了解市售腊肉的生产现状，给消费者合理食用腊肉提供一定的理论指导，然后将山楂核烟熏香味液Ⅱ号和 HL2009A着色烟熏液分别添加在腌制液中生产腊肉，对Ⅱ号烟熏液添加量、着色烟熏液添加量、烘烤温度和烘烤时间进行四因素三水平的正交试验，得到最佳的腊肉生产工艺。具体研究内容和结果如下： 1.腊肉中3，4-苯并（a）芘检测方法的建立 以市售的腊肉作为供试样品，样品经皂化除去脂肪，再经正己烷结合超声处理提取苯并芘。色谱条件为：以Waters X BridgeTM C18反相色谱柱（250×4.6 µm，5 µm）作为分离柱，流动相为甲醇：水（90：10），流速1.0 mL/ min，柱温35℃，荧光检测器激发波长为365 nm，发射波长为410 nm，进样量为10 μL。该方法测定腊肉中的3，4-苯并芘含量简单、快速、准确可靠，易推广使用。 2.市场上腊肉的质量调查 测定了市场上8个主要腊肉生产省份的20个品牌腊肉的水分含量、酸价、过氧化值、亚硝酸盐和苯并芘含量。结果显示，所测样品的水分含量在20.2%～60.1%之间，只有广东企业生产的腊肉水分含量符合符合 GB 2730-2005“腌腊肉制品卫生标准”的规定（≤25%）；酸价在0.70 mg/g~13.64 mg/g之间，有6种品牌的酸价超标，广东企业的腊肉酸价全部超标（≤4.0 mg/g）；过氧化值在0.0058 g/100~0.4244 g/100g之间，均符合标准的规定（≤0.50 g/100g）；亚硝酸盐残留量为0.83 mg/kg~49.48 mg/kg，只有浙江一家企业的亚硝酸盐含量超标（≤30 mg/kg）；苯并芘的含量在0.52 μg/kg~9.07 μg/kg之间，广东和浙江的企业生产的腊肉苯并芘含量显著低于其它产品。 3.液熏法生产腊肉的工艺优化 将山楂核烟熏香味液Ⅱ号和 HL2009A着色烟熏液分别添加在腌制液中生产腊肉，初步确定熏液Ⅱ号和 HL2009A着色烟熏液可相互协同加入，添加量分别为1%~3%和0.5%~2%；结合不同烘烤温度和烘烤时间下腊肉的各项品质指标和安全指标的变化，得出较优的烘烤工艺为60℃、28 h；通过L9（34）正交试验，以水分含量、感官得分、a*值、L*值和苯并芘含量为参考指标，对生产工艺进行优化。结果显示最佳液熏法生产腊肉的工艺参数为：Ⅱ号烟熏液添加量为1%，着色烟熏液添加量为0.5%，烘烤温度60℃，烘烤时间28 h。应用优化后的工艺生产腊肉，腊肉的各项理化指标均符合腌腊肉制品卫生标准的规定，苯并芘含量降为0.46 μg/kg。

Preserved ham is one of the traditional meat product in China, has more than one thousand years’ history. It is pickled by salt, nitrite, nitrate, sugar and spices, and then by drying, baking or fumigation processing of the raw meat(usually pork). Because of the advantages of its golden color, dry and easy to save, and unique flavor, it is deeply loved by consumers, and has a vast consumer market in the country, but the presence of benzo(a)pyrene in preserved ham is harmful to the health during Long-term consumption. This article, in the first place, optimized the method for determination of benzo(a)pyrene by high performance liquid chromatography in preserved ham, and also investigated 20 kinds of preserved ham in 8 provinces, determined their physical and chemical indicators to provide a theoretical reference for consumers reasonable consumption of Preserved ham. In the second place, the flavored smoked liquid No.Ⅱ and HL2009A colored smoked liquid were added into the pickle liquid to produce preserved ham respectively. The best processing conditions were obtained by a L9 (34) orthogonal experiment. The contents and results were as follows: 1. The method for determination of benzo(a)pyrene in preserved ham Preserved ham samples were pretreated by saponification and ultrasonic extraction, the chromatographic separation was performed on a C18 column(250×4.6 µm, 5 µm) with a mobile phase consisting of methanol and water(90:10, v/v) at 1.0mL/min. Excitation wavelength of fluorescence detector 365 nm and its detection wavelength 410 nm. The method for determination of benzo(a)pyrene in preserved ham was convenient, fast, accurate and reliable, easy to promote the use. 2. The quality survey of preserved ham in the market This part has determined water content, acid value, peroxide value, nitrite content and benzo(a)pyrene content of 20 kinds of preserved ham in 8 provinces. The results showed that the water content is in the range of 20.2%~60.1%, which produced in Guangdong were in line with national standards(≤25%). The acid value was in the range of 0.70 mg/g~13.64 mg/g, 6 kinds of preserved ham were out line with national standards, and products produced in Guangdong were out line with national standards(≤4.0 mg/g). The peroxide value was in the range of 0.0058 g/100g~0.4244 g/100g, all products were in line with national standards(≤0.50 g/100g). The nitrite content was in the range of 0.83 mg/kg~49.48 mg/kg, which produced in Zhejiang were out line with national standards(≤30 mg/kg). The benzo(a)pyrene content was in the range of 0.52 μg/kg~9.07 μg/kg, which produced in Guangdong and Zhejiang were significantly lower than other products. 3. Processing optimization of liquid-smoked produced in preserved ham The flavored smoked liquid No.Ⅱ and HL2009Acolored smoked liquid were added into the pickle liquid to produce preserved ham respectively. It was initially determined that the two different smoked liquid can be added together into the pickle liquid, add the amount of 1%~3% and 0.5%~2% respectively. The optimum processing of baking was baking temperature of 60°C and baking time of 28 h by considering the quality indicators and safety indicators of preserved ham in different baking conditions. The processing conditions were optimized by L9 (34) orthogonal experiment using water content, sensory evaluation, a* value, L* value, benzo(a)pyrene content as reference index. The results showed that the optimum process parameters: flavored smoked liquid No.Ⅱadd the amount of 1%, HL2009Acolored smoked liquid add the amount of 0.5%, baking temperature was 60°C, baking time was 28 h. The content of benzo(a)pyrene in preserved ham by processed under optimum conditions process improvement was reduced to 0.46 μg/kg, and physical and chemical indicators were in line with national standards.