葡萄酒中非生物代谢来源有害物质的研究进展

Advances in the study of harmful substances of non-biological metabolic origin in wine

近年来,随着人们生活水平的提高、葡萄酒检测技术的进步以及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。目前市面上销售的葡萄酒大多都经过安全质量检测,其安全质量有所保障。然而,有小部分葡萄酒可能因为原料与生产环境卫生条件不达标等原因,产生一些有害物质。对于葡萄酒中可能产生的有害物质,特别是一些常见的非生物代谢来源的危害研究综述较为缺少,与其相关的有效检测措施与防治措施也并不完善。如果在使用过程中没有规范生产的意识,很容易忽略其潜在的危害,从而导致葡萄酒质量的降低甚至会危害消费者的身体健康。实际上,随着人们对食品安全认知的逐渐重视,这些潜在的危害也应该被考虑到,因此对葡萄酒中可能产生的有害物质尤其是非生物代谢来源的有害物质进行总结具有一定的现实意义。葡萄酒中主要的非生物代谢来源有害产物包括农药残留、重金属污染和卤代芳香族有机物这三类。针对这三类有害物质,分别从它们的来源、危害、检测方法及防控措施4个方面进行了总结和阐释,以此为从业者在提升葡萄酒安全质量方面提供一定的指导,为葡萄酒质量安全的检测提供一定的参考。

In recent years,with the improvement of the standard of living,the advancement of wine testing technology and the in-creasing improvement of food safety standards in various countries,the issue of wine quality and safety has received widespread attention.Most of the wines currently on the market have been tested for safety and quality and are guaranteed to be safe.However,some wines may produce harmful substances due to substandard conditions in the raw materials and production environment.There is a lack of research on the possible harmful substances in wine,particularly those of non-biological metabolic origin,and the effective detection and prevention measures are not well developed.If there is a lack of awareness of the potential hazards in wine production,it is easy to overlook the poten-tial hazards that can lead to a reduction in the quality of the wine and even endanger the health of the consumer.In fact,with the growing awareness of food safety,these potential hazards should also be taken into account and it is therefore relevant to summarise the possible harmful substances in wine,especially those of abiotic origin.The main non-biological sources of harmful substances in wine are pesticide residues,heavy metal contamination and halogenated aromatic organic compounds.These three types of hazardous substances are sum-marised and explained in terms of their sources,hazards,detection methods,and prevention and control measures,in order to provide some guidance to practitioners in improving the safety and quality of wine and to provide some reference for wine quality and safety testing.