葡萄酒中潜在有害物质研究进展

Discussion of the potentially harmful substances in wine

葡萄酒作为一种发酵酒,其延缓衰老、滋补防癌等保健功效已被越来越多的消费者所熟知和青睐,而隐藏在其中的一些有害因素却容易被忽视。本文针对葡萄酒中可能存在的生物胺、农药残留、甲醇和杂醇油以及氨基甲酸乙酯等有害物质进行了分析,综述其形成原因、危害、限量、检测技术及控制方法,意在提高消费者的安全意识,同时促进葡萄酒向更安全、优质和健康的方向发展。

As a kind of fermented beverage, wine is becoming more and more widely known and favored because of its healthy functions just like anti-aging, tonic, anti-cancer and other effects. But at the same time, some harmful factors are easy to be ignored. In this paper, biogenic amine, pesticide residue, methanol, fusel oil, ethyl carbamate and some other potentially harmful substances in wine were analyzed and summarized. The forming reasons, hazards, limits, detection methods and control methods for these substances were also introduced, intending to increase the safety awareness of consumers and promote the wine to develop in a more safe, high-quality and healthy direction.