食品与发酵工业 >

2022 , Vol. 48 >Issue 8: 76 - 81

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028413

研究报告

新疆五家渠地区葡萄酒中微量元素风险评估

  • 姬茹婕 ,
  • 刘文翰 ,
  • 孙金奎 ,
  • 濮希蕾 ,
  • 程卫东
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  • (石河子大学 食品学院,新疆 石河子,832000)
第一作者:硕士研究生(程卫东研究员为通信作者,E-mail:672339695@qq.com)

收稿日期: 2021-06-19

  修回日期: 2021-07-29

  网络出版日期: 2022-05-18

基金资助

国家自然科学基金项目(31960465)

收起

Risk assessment of trace elements in the wine from Wujiaqu area in Xinjiang

  • JI Rujie ,
  • LIU Wenhan ,
  • SUN Jinkui ,
  • PU Xilei ,
  • CHENG Weidong
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  • (College of Food, Shihezi University, Shihezi 832000, China)

Received date: 2021-06-19

  Revised date: 2021-07-29

  Online published: 2022-05-18

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摘要

微量元素是葡萄酒风土的重要组成部分,某些重金属元素赋予葡萄酒重要功能特性,同时也可能存在潜在健康风险。以新疆维吾尔自治区五家渠市赤霞珠、蛇龙珠、美乐和小味儿多葡萄为原料分别酿造成葡萄酒,采用原子吸收分光光度法和原子荧光光度法分析葡萄酒发酵过程中微量元素组成和演替,并对葡萄酒中微量元素进行健康风险评估。结果表明,新疆五家渠地区葡萄酒富含镁、钾、钠元素,而钙、锌、铁、铜、锰、铅元素含量相对较低,未检测到汞、砷、镉元素。赤霞珠葡萄酒含有较高含量的铜、锰元素,而蛇龙珠中钙元素含量相对较低。葡萄酒发酵过程会引起葡萄酒中微量元素的变化,其中镁元素呈上升趋势,而钾、钙、锌、铁、铜元素呈下降趋势。此外,葡萄酒微量元素健康风险评估值远低于1,不会对人体健康构成危害。可为当地酿酒葡萄的优质栽培和葡萄酒安全生产提供一定的数据参考。

关键词： 五家渠; 葡萄; 葡萄酒; 微量元素; 健康风险评估

本文引用格式

姬茹婕 , 刘文翰 , 孙金奎 , 濮希蕾 , 程卫东 . 新疆五家渠地区葡萄酒中微量元素风险评估[J]. 食品与发酵工业, 2022 , 48(8) : 76 -81 . DOI: 10.13995/j.cnki.11-1802/ts.028413

Abstract

Trace elements are a significant part of wine terroir that some heavy metal elements endow wine with major functional properties and might cause potential health risks. This study used Cabernet Sauvignon, Cabernet Gernischet, Merlot and Petit Verdot grapes from Wujiaqu City in the Xinjiang Uygur Autonomous Region as raw materials to make wine. The composition and succession of trace elements in wine during fermentation were analyzed by atomic absorption spectrophotometry and atomic fluorescence spectrometry, and the health risk assessment of trace elements was completed. The results showed that the wines in Wujiaqu were rich in Mg, K, Na elements, while the contents of Ca, Zn, Fe, Cu, Mn, Pb were relatively low and Hg, As, Cd were not detected. The contents of Cu, Mn elements were high in the Cabernet Sauvignon wine and that of the Ca element was relatively low in the Cabernet Gernischet wine. The fermentation of wine could trigger changes of the trace elements in wine. The concentration of Mg showed an increasing trend, while the concentration of K, Ca, Zn, Fe and Cu showed a decreasing trend. Furthermore, the target hazard quotient of health risk assessment of trace elements in wine was far below 1, which was not harmful to human health. The results offer referring data for the high yield and quality cultivation in local wine grape and safety production of wine.

Key words： Wujiaqu; grapes; wine; trace elements; health risk assessment

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