关于葡萄酒中赭曲霉素A的研究进展

Research progress of ochratoxin A in wine

葡萄酒,作为一种绿色健康的产品,也存在潜在的食品安全问题,例如氨基甲酸乙酯EC、赭曲霉素A等。该文对葡萄酒中赭曲霉素A的含量标准,检测标准,产生菌,影响条件以及去除方法等方面进行综述,为国家制定葡萄酒中赭曲霉素A含量的标准提供理论参考,以期杜绝赭曲霉素A对葡萄酒安全的隐患。

Wine has been known as ＇the most hygienic of the beverages＇. However, recent attention has been directed to food safety issues, such as the occurrence of the toxic substances ethyl carbamate and ochratoxin A in wines. The concentration limits and inspection standards for ochratoxin A in wine was discussed, as well as its producing sWains, influence factors and removal methods. It provides a theoretical foundation to establish state standards and limits for ochratoxin A in wine, which is an effective way to avoid potential safety issues.