酶联免疫法检测赭曲霉毒素A在浓香型白酒生产中的变化  

Determination of the Change of OTA in Luzhou-flavor Liquor Production by Enzyme-linked Immunosorbent Assay (ELISA)

作　　者：叶光斌[1] 罗惠波[1,2] 杨晓东[1] 李丹宇[1] 沈才萍[3] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川理工学院酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]泸州老窖股份有限公司,四川泸州646000

出　　处：《现代食品科技》2013年第5期1144-1147,共4页Modern Food Science and Technology

基　　金：四川省教育厅重大培育项目(09ZZ015)

摘　　要：本研究采用酶联免疫法对泸州老窖大曲、入窖酒醅、丢糟、黄水、基酒、成品酒中的赭曲霉毒素A的含量进行检测,结果表明:此法检测灵敏度为0.3μg/kg,相对标准偏差在1.497%-3.369%之间,平均回收率达96.4%,浓香型白酒生产各个环节的样品中赭曲霉毒素A的含量远低于国内外食品行业的限量标准,并由此初步验证得知赭曲霉毒素A在浓香型白酒生产中是安全的。In this study, Ochratoxin A （OTA） in Luzhou Daqu, pit entry fermented grains, waste lees, yellow water, base liquor, wine products were detected with ELISA kit. The results showed that the detection sensitivity, the relative standard deviation （RSD） in 5 parallel determinations and the average spike recovery rate were 0.3μg/kg, l.497-3.369% and 96.4%, respectively. OTA content of all samples were well below the domestic and overseas food industry standards, indicating that the preliminary results indicate that OTA in Luzhou-flavor liquor production was safe.

关 键 词：酶联免疫法 赭曲霉毒素A 浓香型白酒 安全性 

分 类 号：TS262.31[轻工技术与工程—发酵工程]