葡萄酒中卤苯甲醚类化合物检测技术研究进展

Research progress on detection technology of halogenated anisoles in wine

卤苯甲醚类化合物能导致葡萄酒产生霉味、泥土味或令人不愉快味道,主要来自于软木塞和橡木桶,极大地影响葡萄酒的感官质量。该文综述了葡萄酒中卤苯甲醚类物质的组成、来源和危害,重点阐述了在检测葡萄酒中卤苯甲醚类物质时的浓缩萃取技术、检测技术及其进展,为我国葡萄酒产业质量监控、检测此类物质和葡萄酒安全提供参考。

Halogenated anisoles could lead mildew, earthy wine and other unpleasant taste, which mainly comes from corks and oak barrels, and have significant effect on the sensory quality of wines. This paper reviewed the composition, source and danger of the halogenated anisoles compounds in wine. In addition, the concentrated extraction technique and detection technique of halogenated anisoles in wine and the research progress were em- phatically reviewed, respectively, to provide a reference for quality monitoring, detecting halogenated anisoles and wine safety in wine industry.