葡萄酒中生物胺含量分析和控制措施

Analysis and Control of Biogenic Amines in Wine

葡萄酒中生物胺主要是由微生物的酶促氨基酸脱羧反应产生的,且与发酵及酿造过程中诸多因素相关,是目前葡萄酒中风险较高的因子之一。该研究利用高效液相色谱法对国内外葡萄酒中的9种生物胺进行检测,对其含量进行分析研究,并提出具体控制措施和建议。结果表明,国产葡萄酒相比国外葡萄酒生物胺含量稍高,存在健康风险,需对其进行进一步的风险评估,研究设定葡萄酒中相应生物胺限量值,以促进我国葡萄酒行业绿色健康发展。

Biogenic amines were mainly produced by the enzymatic decarboxylation of amino acids by microorganisms,which were related to many factors,and were one of the factors with high risk in wine at present.In this paper,high performance liquid chromatography method was used to detect biogenic amines in wine at home and abroad,and the content of biogenic amines was analyzed.The results showed that the content of biogenic amines in domestic wine was slightly higher than that in foreign wine,and there was a health risk.Further risk assessment should be carried out for domestic wine,and the corresponding biogenic amines limit value in wine should be set to promote the green and healthy development of wine industry in China.