葡萄酒中潜在有害物质研究进展  

Discussion of the potentially harmful substances in wine

作　　者：魏晓峰[1] 杨腊 UWAMAHORO Francoise 陈秋崇 李雨萌 房玉林[1] WEI Xiaofeng;YANG La;UWAMAHORO Francoise;CHEN Qiuchong;LI Yumeng;FANG Yulin(College of Enology,Northwest A＆F University/Shaanxi Engineering Research Center for Viti-ViniCulture,Yangling 712100,China)

机构地区：[1]西北农林科技大学葡萄酒学院/陕西省葡萄与葡萄酒工程研究中心,陕西杨凌712100

出　　处：《中外葡萄与葡萄酒》2018年第6期92-96,共5页Sino-Overseas Grapevine & Wine

基　　金：2015年杨凌示范区农业科技示范推广基地项目;国家现代农业(葡萄)产业技术体系建设专项(nycytx-30-2p-04);西北农林科技大学示范基地科技成果推广项目:冷棚葡萄高效栽培技术研究与示范

摘　　要：葡萄酒作为一种发酵酒,其延缓衰老、滋补防癌等保健功效已被越来越多的消费者所熟知和青睐,而隐藏在其中的一些有害因素却容易被忽视。本文针对葡萄酒中可能存在的生物胺、农药残留、甲醇和杂醇油以及氨基甲酸乙酯等有害物质进行了分析,综述其形成原因、危害、限量、检测技术及控制方法,意在提高消费者的安全意识,同时促进葡萄酒向更安全、优质和健康的方向发展。As a kind of fermented beverage, wine is becoming more and more widely known and favored because of its healthy functions just like anti-aging, tonic, anti-cancer and other effects. But at the same time, some harmful factors are easy to be ignored. In this paper, biogenic amine, pesticide residue, methanol, fusel oil, ethyl carbamate and some other potentially harmful substances in wine were analyzed and summarized. The forming reasons, hazards, limits, detection methods and control methods for these substances were also introduced, intending to increase the safety awareness of consumers and promote the wine to develop in a more safe, high-quality and healthy direction.

关 键 词：葡萄酒 生物胺 农药残留 杂醇油 检测手段 控制方法 

分 类 号：TS262.61[轻工技术与工程—发酵工程] Q252.8[轻工技术与工程—食品科学与工程]