食品与发酵工业 >

2024 , Vol. 50 >Issue 5: 334 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035786

综述与专题评论

葡萄酒中非生物代谢来源有害物质的研究进展

  • 孙晓涵 ,
  • 张雪 ,
  • 石宝晖 ,
  • 张会宁 ,
  • 马雯
展开
  • 1(宁夏大学 农学院,宁夏 银川,750021)
    2(宁夏大学 食品与葡萄酒学院,宁夏 银川,750021)
    3(福建蓝家渡酒庄有限公司,福建 龙岩,364201)
    4(葡萄与葡萄酒教育部工程研究中心,宁夏 银川,750021)
    5(宁夏葡萄与葡萄酒工程技术中心,宁夏 银川,750021)
第一作者：硕士研究生(马雯副教授为通信作者,E-mail:mawennxu@163.com)

收稿日期: 2023-04-11

  修回日期: 2023-05-24

  网络出版日期: 2024-04-09

基金资助

宁夏回族自治区重点研发计划项目(2021BEF02014)

收起

Advances in the study of harmful substances of non-biological metabolic origin in wine

  • SUN Xiaohan ,
  • ZHANG Xue ,
  • SHI Baohui ,
  • ZHANG Huining ,
  • MA Wen
Expand
  • 1(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(School of Food & Wine, Ningxia University, Yinchuan 750021, China)
    3(Fujian Lanjadu Winery Co. Ltd., Longyan 364201, China)
    4(Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China)
    5(Ningxia Grape and Wine Engineering Technology Center, Yinchuan 750021, China)

Received date: 2023-04-11

  Revised date: 2023-05-24

  Online published: 2024-04-09

Fold

摘要

近年来,随着人们生活水平的提高、葡萄酒检测技术的进步以及各国食品安全标准的日趋完善,葡萄酒质量安全问题得到人们的广泛关注。目前市面上销售的葡萄酒大多都经过安全质量检测,其安全质量有所保障。然而,有小部分葡萄酒可能因为原料与生产环境卫生条件不达标等原因,产生一些有害物质。对于葡萄酒中可能产生的有害物质,特别是一些常见的非生物代谢来源的危害研究综述较为缺少,与其相关的有效检测措施与防治措施也并不完善。如果在使用过程中没有规范生产的意识,很容易忽略其潜在的危害,从而导致葡萄酒质量的降低甚至会危害消费者的身体健康。实际上,随着人们对食品安全认知的逐渐重视,这些潜在的危害也应该被考虑到,因此对葡萄酒中可能产生的有害物质尤其是非生物代谢来源的有害物质进行总结具有一定的现实意义。葡萄酒中主要的非生物代谢来源有害产物包括农药残留、重金属污染和卤代芳香族有机物这三类。针对这三类有害物质,分别从它们的来源、危害、检测方法及防控措施4个方面进行了总结和阐释,以此为从业者在提升葡萄酒安全质量方面提供一定的指导,为葡萄酒质量安全的检测提供一定的参考。

关键词： 葡萄酒; 非生物性危害; 检测; 防控

本文引用格式

孙晓涵 , 张雪 , 石宝晖 , 张会宁 , 马雯 . 葡萄酒中非生物代谢来源有害物质的研究进展[J]. 食品与发酵工业, 2024 , 50(5) : 334 -340 . DOI: 10.13995/j.cnki.11-1802/ts.035786

Abstract

In recent years, with the improvement of the standard of living, the advancement of wine testing technology and the increasing improvement of food safety standards in various countries, the issue of wine quality and safety has received widespread attention.Most of the wines currently on the market have been tested for safety and quality and are guaranteed to be safe.However, some wines may produce harmful substances due to substandard conditions in the raw materials and production environment.There is a lack of research on the possible harmful substances in wine, particularly those of non-biological metabolic origin, and the effective detection and prevention measures are not well developed.If there is a lack of awareness of the potential hazards in wine production, it is easy to overlook the potential hazards that can lead to a reduction in the quality of the wine and even endanger the health of the consumer.In fact, with the growing awareness of food safety, these potential hazards should also be taken into account and it is therefore relevant to summarise the possible harmful substances in wine, especially those of abiotic origin.The main non-biological sources of harmful substances in wine are pesticide residues, heavy metal contamination and halogenated aromatic organic compounds.These three types of hazardous substances are summarised and explained in terms of their sources, hazards, detection methods, and prevention and control measures, in order to provide some guidance to practitioners in improving the safety and quality of wine and to provide some reference for wine quality and safety testing.

Key words： wine; non-biological hazards; detection; prevention

参考文献

[1] 赵珊珊, 李敏敏, 陈捷胤, 等.农药在葡萄酒酿造过程中残留变化及干扰风味品质研究进展[J].食品科学, 2022, 43(1):223-231.
ZHAO S S, LI M M, CHEN J Y, et al.Progress in pesticide residue changes during wine brewing and interference with flavor quality[J].Food Science, 2022, 43(1):223-231.
[2] 张雪, 谷晓博, 王克清, 等.葡萄酒中生物性来源有害产物的研究进展[J].中国酿造, 2020, 39(11):9-15.
ZHANG X, GU X B, WANG K Q, et al.Recent advances on harmful products of biological origin in wine[J].China Brewing, 2020, 39(11):9-15.
[3] 韩舜愈, 李敏.葡萄酒质量安全风险及其控制[J].食品科学技术学报, 2016, 34(2):12-17.
HAN S Y, LI M.Safety risk and its control of wine[J].Journal of Food Science and Technology, 2016, 34(2):12-17.
[4] 王莹捷, 张波, 马鑫, 等.甘肃省武威酿酒葡萄种植区土壤重金属分布特征及来源分析[J].食品与发酵工业, 2021, 47(22):99-108.
WANG Y J, ZHANG B, MA X, et al.Distribution characteristics and source analysis of heavy metals in soils of wine-growing areas in Wuwei city, Gansu Province[J].Food and Fermentation Industries, 2021, 47(22):99-108.
[5] STALTER D, O’MALLEY E, VON GUNTEN U, et al.Fingerprinting the reactive toxicity pathways of 50 drinking water disinfection by-products[J].Water Research, 2016, 91:19-30.
[6] 白云明. 设施农业土壤中百菌清和毒死蜱的时空变化特征及其影响机制[D].杭州:浙江工业大学, 2012.
BAI Y M.Spatial and temporal distribution of chlorothalonil and chlorpyrifos in the facility soil and their effect mechanism[D].Hangzhou:Zhejiang University of Technology, 2012.
[7] 郗丹, 杨学军, 谷穗, 等.农药残留及瓶塞对葡萄酒品质的影响[J].中国酿造, 2016, 35(2):5-8.
XI D, YANG X J, GU S, et al.Effect of pesticide residues and the cork on wine quality[J].China Brewing, 2016, 35(2):5-8.
[8] 郭晶晶, 朱克卫, 郑思珩, 等.进口葡萄酒相关农药污染物的筛查及其本底值的定量分析[J].食品与发酵工业, 2017, 43(1):192-198.
GUO J J, ZHU K W, ZHENG S H, et al.Screening of multi-residue pesticides in import wine and quantitative analysis of background value[J].Food and Fermentation Industries, 2017, 43(1):192-198.
[9] KONG Z Q, LI M M, CHEN J Y, et al.Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing[J].Food Chemistry, 2016, 211:679-686.
[10] BRIZ-CID N, CASTRO-SOBRINO L, RIAL-OTERO R, et al.Fungicide residues affect the sensory properties and flavonoid composition of red wine[J].Journal of Food Composition and Analysis, 2018, 66:185-192.
[11] 崔宗岩, 王晶, 曹彦忠, 等.固相微萃取-气相色谱-串联质谱法快速筛查葡萄酒中农药残留[J].食品安全质量检测学报, 2017, 8(7):2705-2717.
CUI Z Y, WANG J, CAO Y Z, et al.Rapid screening of pesticides residues in wine by solid phase microextraction-gas chromatography-tandem mass spectrometry[J].Journal of Food Safety & Quality, 2017, 8(7):2705-2717.
[12] CASTRO G, PÉREZ-MAYÁN L, RODRÍGUEZ-CABO T, et al.Multianalyte, high-throughput liquid chromatography tandem mass spectrometry method for the sensitive determination of fungicides and insecticides in wine[J].Analytical and Bioanalytical Chemistry, 2018, 410(3):1139-1150.
[13] 周春红, 彭文静.超高效液相色谱-三重四级杆质谱多反应监测模式测定葡萄酒中41种农药和7种真菌毒素残留[J].食品与发酵工业, 2023, 49(4):264-271.
ZHOU C H, PENG W J.Determination of 41 pesticides and 7 mycotoxins in wine by ultra-performance liquid chromatography tandem mass spectrometry in multiple reaction monitoring mode[J].Food and Fermentation Industries, 2023, 49(4):264-271.
[14] SHAMGSUMOVA R V, SHURPIK D N, EVTUGYN V G, et al.Electrochemical determination of malathion on an acetylcholinesterase-modified glassy carbon electrode[J].Analytical Letters, 2018, 51(12):1911-1926.
[15] BOU-MAROUN E, ROSSIGNOL J, DE FONSECA B, et al.Feasibility of a microwave liquid sensor based on molecularly imprinted sol-gel polymer for the detection of iprodione fungicide[J].Sensors and Actuators B:Chemical, 2017, 244:24-30.
[16] ESTEVE-TURRILLAS F A, MERCADER J V, AGULLÓ C, et al.A class-selective immunoassay for simultaneous analysis of anilinopyrimidine fungicides using a rationally designed hapten[J].The Analyst, 2017, 142(20):3975-3985.
[17] TSIALLA Z, UCLES-MORENO A, PETROU P, et al.Development of an indirect enzyme immunoassay for the determination of thiabendazole in white and red wines[J].International Journal of Environmental Analytical Chemistry, 2015, 95(13):1299-1309.
[18] ZOU N, YUAN C H, CHEN R H, et al.Study on mobility, distribution and rapid ion mobility spectrometry detection of seven pesticide residues in cucumber, apple, and cherry tomato[J].Journal of Agricultural and Food Chemistry, 2017, 65(1):182-189.
[19] POZO-BAYÓN M Á, MONAGAS M, BARTOLOMÉ B, et al.Wine features related to safety and consumer health:An integrated perspective[J].Critical Reviews in Food Science and Nutrition, 2012, 52(1):31-54.
[20] DOULIA D S, ANAGNOS E K, LIAPIS K S, et al.Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine[J].Journal of Environmental Science and Health.Part.B, Pesticides, Food Contaminants, and Agricultural Wastes, 2018, 53(8):534-545.
[21] 刘振宇, 刘家涛, 宋艳波, 等.脉冲电场降解葡萄酒醪有机磷农药残留的研究[J].山西农业大学学报(自然科学版), 2017, 37(12):897-904.
LIU Z Y, LIU J T, SONG Y B, et al.The research of degradation on organophosphorus pesticide residues in red wine mash processed by pulse electric field[J].Journal of Shanxi Agricultural University (Natural Science Edition), 2017, 37(12):897-904.
[22] IBANEZ J G, CARREON-ALVAREZ A, BARCENA-SOTO M, et al.Metals in alcoholic beverages:A review of sources, effects, concentrations, removal, speciation, and analysis[J].Journal of Food Composition and Analysis, 2008, 21(8):672-683.
[23] 陈菲, 程红光, 王建童, 等.南方某县居民尿镉浓度和相关影响因素研究[J].环境科学学报, 2016, 36(1):340-345.
CHEN F, CHENG H G, WANG J T, et al.Urinary cadmium concentration and their related factors in a southern County, China[J].Acta Scientiae Circumstantiae, 2016, 36(1):340-345.
[24] TUZEN M, SOYLAK M, ELCI L.Multi-element pre-concentration of heavy metal ions by solid phase extraction on Chromosorb 108[J].Analytica Chimica Acta, 2005, 548(1-2):101-108.
[25] BRAININA K Z, STOZHKO N Y, BELYSHEVA G M, et al.Determination of heavy metals in wines by anodic stripping voltammetry with thick-film modified electrode[J].Analytica Chimica Acta, 2004, 514(2):227-234.
[26] YEH P, YEH N, LEE C H, et al.Applications of LEDs in optical sensors and chemical sensing device for detection of biochemicals, heavy metals, and environmental nutrients[J].Renewable and Sustainable Energy Reviews, 2017, 75:461-468.
[27] PESSANHA S, CARVALHO M L, BECKER M, et al.Quantitative determination on heavy metals in different stages of wine production by total reflection X-ray fluorescence and energy dispersive X-ray fluorescence:Comparison on two vineyards[J].Spectrochimica Acta Part B:Atomic Spectroscopy, 2010, 65(6):504-507.
[28] PALACIOS V M, CARO I, PÉREZ L.Application of ion exchange techniques to industrial process of metal ions removal from wine[J].Adsorption, 2001, 7(2):131-138.
[29] BORNET A, TEISSEDRE P L.Chitosan, chitin-glucan and chitin effects on minerals (iron, lead, cadmium) and organic (ochratoxin A) contaminants in wines[J].European Food Research and Technology, 2008, 226(4):681-689.
[30] 张洋阳, 邓贺天, 潘旸.饮用水中卤代苯酚类消毒副产物的生成条件研究[J].环境科学与管理, 2020, 45(1):53-58.
ZHANG Y Y, DENG H T, PAN Y.Study on generation conditions of halogenated phenolic disinfection byproducts in drinking water[J].Environmental Science and Management, 2020, 45(1):53-58.
[31] LI S, MA J P, WU G G, et al.Magnetic covalent-organic frameworks for the simultaneous extraction of eleven emerging aromatic disinfection byproducts in water samples coupled with UHPLC-MS/MS determination[J].Journal of Hazardous Materials, 2022, 424:127687.
[32] LI X F, MITCH W A.Drinking water disinfection byproducts (DBPs) and human health effects:Multidisciplinary challenges and opportunities[J].Environmental Science & Technology, 2018, 52(4):1681-1689.
[33] CEDERGREN M I, SELBING A J, LÖFMAN O, et al.Chlorination byproducts and nitrate in drinking water and risk for congenital cardiac defects[J].Environmental Research, 2002, 89(2):124-130.
[34] WRIGHT J M, EVANS A, KAUFMAN J A, et al.Disinfection by-product exposures and the risk of specific cardiac birth defects[J].Environmental Health Perspectives, 2017, 125(2):269-277.
[35] FANG X, WANG X Y, LI Y X, et al.Fluorescence detection of trace disinfection byproducts by Ag nanoprism-modulated lanthanide MOFs[J].Analytical Chemistry, 2023, 95(4):2436-2444.
[36] 李昕颖. HS-SPME-GC-MS/MS同时测定葡萄酒中9种卤代苯甲醚与卤代苯酚的方法研究[D].石家庄:河北科技大学, 2022.
LI X Y.Study on HS-SPME-GC-MS/MS for simultaneous determining nine haloanisoles and halophenols in wine[D].Shijiazhuang:Hebei University of Science and Technology, 2022.
[37] OH S Y, SEO Y D.Sorption of halogenated phenols and pharmaceuticals to biochar:Affecting factors and mechanisms[J].Environmental Science and Pollution Research, 2016, 23(2):951-961.
[38] ALI ZAZOULI M, KALANKESH L R.Removal of precursors and disinfection by-products (DBPs) by membrane filtration from water:A review[J].Journal of Environmental Health Science and Engineering, 2017, 15(1):25.
[39] DEEUDOMWONGSA P, PHATTARAPATTAMAWONG S, LIN K Y A.Control of disinfection byproducts (DBPs) by ozonation and peroxone process:Role of chloride on removal of DBP precursors[J].Chemosphere, 2017, 184:1215-1222.
[40] 谢潇昳. 钴(Ⅱ)离子催化碳酸氢钠活化过氧化氢去除水中卤代酚[D].哈尔滨:哈尔滨工业大学, 2020.
XIE X Y.Cobalt(Ⅱ) ion catalyzed sodium bicarbonate activation of hydrogen peroxide to remove halogenated phenolic in water[D].Harbin:Harbin Institute of Technology, 2020.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司