葡萄酒中赭曲霉素A的研究进展

被引：7

作者：

康健 ^{[1
,2
]}

钟其顶 ^{[1
]}

张辉 ^{[3
]}

熊正河 ^{[3
]}

李涛 ^{[2
]}

肖冬光 ^{[2
]}

机构：

[1] 中国食品发酵工业研究院

[2] 天津科技大学

[3] 中粮酒业有限公司

来源：

酿酒 | 2009年 / 36卷 / 03期

关键词：

赭曲霉素A; 葡萄酒; 毒性; 检测方法;

D O I：

暂无

中图分类号：

TS262.6 [葡萄酒、香槟酒];

学科分类号：

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。

引用

页码：14 / 18

页数：5

共 13 条

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