酶联免疫法验证黄曲霉毒素B_1在浓香型白酒生产中的安全性  

Verification of the Safety of Aflatoxin B_1 in Nong-flavor Liquor Production by Enzyme-linked Immunosorbent Assay(ELISA)

作　　者：杨晓东[1] 罗惠波[1,2] 叶光斌[1] 李丹宇[1] 王彩虹[1] 王毅[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《酿酒科技》2013年第4期92-94,共3页Liquor-Making Science & Technology

基　　金：四川省教育厅重大培育项目(09ZZ015)

摘　　要：以具有代表性的泸州老窖大曲及其入窖酒醅、丢糟、黄水、基酒、成品酒为样品,采用酶联免疫法对浓香型白酒生产各个环节的样品中的黄曲霉毒素B1含量进行检测。结果表明,浓香型白酒生产各个环节的样品中黄曲霉毒素B1含量远低于国家食品行业的限量标准,并由此初步验证得知黄曲霉毒素B1在浓香型白酒生产中是安全的。In this study, Luzhou Daqu, pit entry fermented grains, waste lees, yellow water, base liquor, product liquor were used as samples, and aflatoxin B1 content in those samples was determined by enzyme immunoassay. The results showed that aflatoxin B1 content in all samples were far below national food industry standards, which proved that aflatoxin B1 content in Nong-flavor liquor production is safe.

关 键 词：酶联免疫法 黄曲霉毒素B1 浓香型白酒 安全性 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]