葡萄酒中赭曲霉毒素A污染情况及其分析方法的研究进展  

Research progress on ochratoxin A contamination in wine and its analytical methods

作　　者：石鸿辉 陈少敏 黎欣欣 刘鸿刚 陈垛洁 梁旭霞 SHI Hong-Hui;CHEN Shao-Min;LI Xin-Xin;LIU Hong-Gang;CHEN Duo-Jie;LIANG Xu-Xia(Guangdong Institute for Food Inspection,Guangzhou 510435,China)

机构地区：[1]广东省食品检验所,广州510435

出　　处：《食品安全质量检测学报》2020年第16期5371-5379,共9页Journal of Food Safety and Quality

摘　　要：葡萄酒作为一种酒精饮料,对众多国家的经济贡献是显著的。然而,该商品容易被某些真菌产生的霉菌毒素所污染,其中最受关注的是产赭曲霉毒素A(ochratoxin A, OTA)的炭黑曲霉。赭曲霉毒素A是葡萄酒中主要存在的霉菌毒素,严重影响着人类的健康。因此,葡萄酒的风险监测和暴露研究至关重要。本研究重点阐述了OTA的生物合成途径及其调控机制,同时,介绍了酿酒过程中OTA的变化情况以及控制和检测OTA的方法,旨在为保证葡萄酒产品的质量安全提供一些理论参考。Wine is a significant contributor to the economies of many countries as an alcoholic beverage. However, the product is easy to be contaminated by mycotoxins produced by some fungi, among which the most concerned one is Aspergillus carbonarius which produces ochratoxin A(OTA). OTA is the main mycotoxin occurring in wine, which seriously affects human health. Therefore, risk monitoring and exposure studies of wine are essential. This study focused on the research of OTA biosynthetic pathway and regulatory mechanisms, as well as introduced the change of OTA during winemaking procedures and the methods of control and detection of OTA, aiming to provide some theoretical reference for ensuring the quality and safety of wine products.

关 键 词：赭曲霉毒素A 葡萄酒 生物合成 酿酒过程 

分 类 号：TS262.6[轻工技术与工程—发酵工程]