葡萄酒中卤苯甲醚类化合物检测技术研究进展

卤苯甲醚类化合物能导致葡萄酒产生霉味、泥土味或令人不愉快味道,主要来自于软木塞和橡木桶,极大地影响葡萄酒的感官质量。该文综述了葡萄酒中卤苯甲醚类物质的组成、来源和危害,重点阐述了在检测葡萄酒中卤苯甲醚类物质时的浓缩萃取技术、检测技术及其进展,为我国葡萄酒产业质量监控、检测此类物质和葡萄酒安全提供参考。     

葡萄酒及软木塞中TCA的检测分析方法研究现状及应用前景

软木塞污染已经成为葡萄酒行业最为严重的问题之一,而导致软木塞和葡萄酒污染的最主要物质之一就是TCA。本文主要介绍葡萄酒和软木塞中TCA 的检测方法和萃取浓缩方法,同时也对TCA 检测的应用前景和发展趋势进行了展望。     

HPLC检测葡萄酒中有效成分的研究进展

HPLC技术在葡萄酒中有效成分的检测试验中,应用广泛.论述了应用HPLC检测葡萄酒中的有机酸、酚类物质的研究进展,阐述了白藜芦醇、花色苷的HPLC的检测方法.     

葡萄酒中白藜芦醇含量及其检测方法研究进展

介绍了葡萄酒中白藜芦醇含量的影响因素,如葡萄酒种类、葡萄品种和产地、浸渍工艺、过滤方法和贮藏条件,并就葡萄酒中白藜芦醇的五种检测方法等方面的研究现状和进展情况进行了综述。     

快速检测葡萄酒中微生物的技术

详细介绍了活菌计数法、滤膜法及显微计数法3种葡萄酒中微生物检验技术的检测方法和及其适用情况,对目前比较先进的PCR检测技术和脉冲电泳核型分析法检测葡萄酒中微生物的快速检测技术及其使用方法进行了简要介绍。     

仪器分析法在食品中化学污染物检测方面的应用

食品行业的安全问题一直是大众关心的焦点。在食品行业的发展中,化学添加剂被越来越多地应用到食品中,这加剧了食品化学污染程度,给人们的身体健康带来潜在危害。因此,对食品中的化学污染物进行检测是食品工程研究的重要领域,如何快速、高效地对食品化学污染物进行检测是社会各界十分关注的问题。本文介绍了多种仪器分析方法在食品化学污染物检测中的应用,对不同类型检测方法的应用原理和结论加以阐述,并对食品化学污染物检测进行展望,有助于促进食品安全检测方法的研究。     

葡萄酒中外来添加色素检测方法的研究进展

为了增强葡萄酒的色泽,商家可能会人为添加一些天然色素或合成色素来达到效果,尤其一些市售葡萄酒中违规添加了胭脂红、苋菜红、柠檬黄、日落黄、赤藓红、亮蓝等合成色素,危害了消费者的身体健康。因此,对葡萄酒中的色素(特别是合成色素)进行定性定量分析是很有必要的。本文简要介绍了葡萄酒中添加色素的种类,并对其定性、定量检测方法进行了简述,为葡萄酒中外来添加色素的检测提供参考。     

水产品中化学污染物的快速检测技术研究进展

由于环境污染、化学试剂的滥用和其自身毒素的原因,化学污染物成为导致我国食品安全事故的主要原因。此外快速检测方法在现场检测、快速筛查等方面起着非常重要的作用。这导致对化学污染物的快速检测的研究已经成为国内外学者的关注热点。本文总结了水产品中化学污染物的快速检测技术的应用情况,详细介绍了样品前处理及检测方法的进展,并对快速检测技术发展予以展望。      

饮用水生物性污染物快速检测技术研究进展

饮用水微生物安全问题大多源于细菌、病毒、原生动物和藻类等生物性污染。加强饮用水生物性污染物的检测与监测, 防止消费者饮用存在生物性污染的水, 对保障饮用水的生物性安全具有十分重要的意义。当前饮用水微生物检测工作中, 主要采用国标检测方法对4项常规微生物及2项非常规微生物指标进行检测, 存在指标覆盖不全、耗时较长、操作复杂等不足, 难以满足饮用水生物性污染物监测的现实需求。因此, 本文重点对饮用水生物性污染物的各种快速检测与筛查技术, 如微生物快速测试片检测技术、生物荧光检测技术、流式细胞仪检测技术、PCR检测技术、等温扩增检测技术、基因芯片检测技术、高通量测序检测技术等进行综述、比较与探讨, 以期为饮用水中生物性污染物快速检测与筛查提供适宜的技术参考基础。     

葡萄酒和软木塞中2,4,6-三氯苯甲醚检测方法的研究进展

本文介绍了葡萄酒和软木塞中2,4,6-三氯苯甲醚（2,4,6-trichloroanisole,TCA）的来源及影响,分析了2,4,6-三氯苯甲醚的检测难点,总结了目前检测2,4,6-三氯苯甲醚方法的总体趋势及现状。按照前处理方法的原理分类,介绍了前处理方法的定义、特点,并概述和讨论了前处理方法在萃取葡萄酒和软木塞中2,4,6-三氯苯甲醚中的应用;根据仪器检测方法的不同特点,总结和讨论了仪器检测方法在分析检测葡萄酒和软木塞中2,4,6-三氯苯甲醚的应用。前处理方法和仪器检测方法相结合,达到了浓缩和检测葡萄酒和软木塞中2,4,6-三氯苯甲醚的目的。     

Determination of Chloroanisoles and Chlorophenols in Cork and Wine by using HS‐SPME and GC‐ECD Detection

Cork taint is an off‐flavor problem in wine, the main reason being the presence of 2,4,6‐trichloroanisole (TCA) in the cork stopper. In addition to the TCA, the presence of other chloroanisole and chlorophenol family compounds (the perception limits of which are very low) can also result in, or contribute to, cork taint problem. In this study, the levels of 2,4‐dichloroanisole (DCA), 2,4,6‐trichloroanisole (TCA), 2,3,4,6‐tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6‐trichlorophenol (TCP), 2,3,4,6‐tetrachlorophenol (TeCP) and penthaclorophenol (PCP) were assayed in cork stoppers (natural, agglomerated and colmate) and in red wine samples from different wineries in Turkey using HS‐SPME and GC‐ECD detection. The performance parameters for all chloroanisole and chlorophenol compounds were as follows: recovery 92.48–102.53%, R 0.992‐0.996. The LOQ values were DCA (8.4 ng/L), TCA (0.8 ng/L), TeCa (0.6 ng/L), PCP (0.8 ng/L), TCP (0.8 ng/L), TeCP (1.2 ng/L), and PCP (1.1 ng/L) respectively. In cork stoppers, the amounts of 2,4,6 TCA ranged between 5.4–130.6 ng/g. The 2,3,4,6 TeCA ranged between 1.12‐8.2 ng/g and the PCA ranged between nd (not detected)‐11.01 ng/g. In the wine samples, 2,4,6 TCA ranged between 1.42–70.2 ng/L. The 2,3,4,6 TeCA ranged between nd‐15.1 ng/L and the PCA ranged from nd‐5.16 ng/L. The results indicated that there was a significant correlation between the TCA in wines and the TCA in cork stoppers.     

不同种类葡萄酒软木塞的密封性能研究

对不同种类软木塞进行密封性能试验,并对封存的葡萄酒样品进行感官品评试验。结果表明,聚合塞适用于葡萄酒的短期储存;贴片1＋1塞适用于葡萄酒的中短期储存;天然软木塞适用于葡萄酒的长期储存。     

固相微萃取-气相色谱法测定葡萄酒及软木塞中2，4，6-三氯苯甲醚（TCA）

采用固相微萃取-气相色谱法测定葡萄酒及软木塞中的TCA含量,样品试液经固相微萃取装置萃取、富集后,直接无分流进样,经毛细管柱DB-5分离后,用ECD检测器检测。结果表明,该方法检出限为0.1 ng/L,回收率在90%～106%之间,相对标准偏差(n=5)小于5%。     

黄酒中尿素的检测方法

尿素是黄酒中氨基甲酸乙酯(EC)的前体物质,对尿素进行准确快速的检测对于黄酒中EC含量的控制非常重要。综述了在食品领域尤其是发酵酒中常用的尿素检测方法,以期为黄酒企业选择合适的尿素检测方法提供参考。     

Permeation of 2,4,6-trichloroanisole through cork closures in wine bottles

Deuterium-labelled trichloroanisole (d₅-TCA) added to the surface of wine corks in bottles did not contaminate wine after more than three years of bottle storage. Most of the added d₅-TCA was lost, presumably by evaporation. That remaining was largely confined to the outer portion of the closures. Under the conditions of this study, the cork closures were highly effective barriers to the transmission of exogenous TCA.     

The sensory evaluation of 2,4,6‐trichloroanisole in wines

This work proposes a sensory method to verify the ‘cork taint’ defect in food and beverages. This off‐flavour has considerable economic impact in wine but occasionally can occur in other food and beverages. In wine, 2,4,6‐trichloroanisole (TCA) is generally considered to be the main compound responsible for this taint. It is an easily recognized compound because of its low sensorial threshold, and it is described as a mouldy and damp cardboard odour. This sensory method, developed in wine, consists of specific panel training to recognize TCA in a series of olfactory tests. The effectiveness of the panel was tested with contaminated wines in which the TCA content had been previously determined by Solid Phase Microextraction‐Gas Chromatography Mass Spectrometry (SPME‐GC/MS) analysis. This sensory method is useful to train a panel able to recognize the ‘cork taint’ defect in different situations (legal appraisals or quality assurance systems). The use of a reliable sensory assay can reduce the number of chemical analyses and the proposed method can be applied to other beverages such as beer. Copyright © 2015 The Institute of Brewing & Distilling     

Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment

Natural bark corks which were exposed to an atmosphere saturated with deuterium-labelled 2,4,6-trichloroanisole (d₅-TCA) absorbed the d₅-TCA rapidly. A commercially applied surface treatment did not prevent the ingress of the d₅-TCA into the corks. d₅-TCA was lost from contaminated corks by aeration relatively slowly. Nevertheless, the observation that TCA can be desorbed in this manner suggests that aeration, albeit under modified conditions, may yet prove useful in improving the quality of wine corks. Most of the absorbed d₅-TCA was localised in the outer 2 mm of the cork cylinder, but a significant amount migrated to the interior of the cork cylinder after as little as twenty-four hours of exposure. Significantly more d₅-TCA was found in the older growth compared to the younger growth bark after this time.     

发酵酒及其配制酒中沙门氏菌的实用检测技术

沙门氏菌(Salmonella)为常见食源性致病菌,广泛存在于水体、公共场所、畜牧产品、蔬菜水果等环境中。在低度发酵酒及配制酒方面,各种黄酒、米酒、啤酒、果酒、露酒等的酿造原料或调配辅料来源复杂,加之酒精含量较低、营养丰富,在原料、生产,以及运输、消费等过程中均存在Salmonella污染风险。鉴于上述原因,对发酵酒及其配制酒中Salmonella相关检测方法进行介绍和讨论。介绍传统方法、标准方法,如选择培养、试纸条、ELI-SA、PCR等的基础性和适用性;探讨了新型检测方法,如多重定量PCR、基因芯片、生物传感器等的高效性及可行性。