葡萄酒中生物性来源有害产物的研究进展

Recent advances on harmful products of biological origin in wine

近年来,随着科技的发展、检测技术的进步和各国食品安全标准的日趋完善,葡萄酒质量安全问题得到人们的广泛关注,尤其是一些生物性来源危害物质备受关注。基于此,该研究介绍了氨基甲酸乙酯(EC)、赭曲霉毒素A(OTA)、生物胺(BAs)、金黄色葡萄球菌和2,4,6-三氯苯甲醚(TCA)五种影响葡萄酒质量和安全的生物性来源危害物质,着重从它们的来源、危害、影响因素、检测方法及防控措施五个方面进行了总结阐释,旨在为葡萄酒质量安全的检测和防控提供较为系统、全面的参考。

In recent years,with the development of technology,improvement of detection methods and updated food safety standards of every country,the topic of wine quality and safety has attracted much attention,especially the hazards derived from biological contamination.Therefore,five harmful biological products including ethyl carbamate(EC),ochratoxin A(OTA),biogenic amines(BAs),Staphylococcus aureus and 2,4,6-trichloroanisole(TCA)that affect wine quality and safety were introduced in this paper.The sources,health hazards,effect factors,detection methods and prevention measures were summarized,aiming to provide more systematic and comprehensive technical reference for the improvement of wine quality and safety.