中文摘要：

基于苯并（a）芘（benzo(a)pyrene，BaP）的电化学氧化还原特征，建立一种快速测定烧烤类食品中BaP含量的电化学分析方法，优化测定条件为乙腈-水（1∶3，V/V）作为溶剂、电解质LiClO4浓度0.15mol/L、硫酸浓度0.1mol/L、富集时间10min，在此条件下，BaP的氧化峰电流随其浓度的增大而增大，而且浓度在0～100nmol/L范围内呈线性关系，检测限为0.187nmol/L（RSN=3）。该方法的稳定性和重复性较好，检测时间短，利用该法对烤羊肉串样品中的BaP进行检测，回收率为96.67%～101.56%，检测结果与高效液相色谱法基本一致，可用于烧烤类食品中BaP的快速检测。

英文摘要：

Based on the electrochemical redox properties of benzo(a)pyrene(BaP),a rapid electrochemical method for the determination of BaP in barbecued foods was established.The optimum conditions for the method were established as follows:using acetonitrile-water(1:3,V/V)as solvent,LiClO4concentration(as electrolyte)0.15mol/L,sulfuric acid concentration0.1mol/L,and enrichment time10min,where the response current linearly increased with increasing BaP concentration in the range of0-100nmol/L.The limit of detection(LOD)of the proposed method was0.187nmol/L(RSN=3).Excellent stability and reproducibility of the method were observed.The recovery of the analyte added to shish kebab was in the range of96.67%-101.56%.The results were in agreement with those obtained by high performance liquid chromatography(HPLC).Consequently,the electrochemical method was useful for rapid determination of BaP in barbecued foods.