葡萄酒中赭曲霉素A的研究进展  

Research Advance in Ochratoxin A in Grape Wine

作　　者：康健[1,2] 钟其顶[1] 张辉 熊正河[3] 李涛[2] 肖冬光[2] 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]天津科技大学,天津300457 [3]中粮酒业有限公司,北京100005

出　　处：《酿酒》2009年第3期14-18,共5页Liquor Making

摘　　要：赭曲霉素A(OTA)是一种真菌毒素,常见于谷物、谷物产品、水果、咖啡、葡萄干、葡萄酒和啤酒中。由于OTA在食物中稳定且不易分解,对人体构成了一种潜在的危害,国际癌症研究机构(IARC)已将其定义为group2B类致癌物。欧洲各国已经对赭曲霉素A进行限量,也制定了相应的官方检测方法。对葡萄酒中赭曲霉素A的性质、毒性、污染现状、产生菌、影响因素和测定方法进行了综述。Ochratoxin A （OTA） is a kind of mycotoxin produced by several fungal species. Contamination of food commodities, including cereals and cereal products, fruit, coffee, dry vine fruits, wine and beer, has been reported from all over the world. OTA is a stable compound that is not destroyed by common food preparation procedures, which is a potential harm for human. The International Agency for Research on Cancer （IARC） evaluated ochratoxin A, and classified it as possibly carcinogenic to humans （group 2B）. Many European countries had established maximum levels and determination methods for OTA. In this paper, toxicity, pollution in wine, OTA-producing species, influencing factor and determination methods are reviewed.

关 键 词：赭曲霉素A 葡萄酒 毒性 检测方法 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]