| 葡萄酒中卤苯甲醚类化合物检测技术研究进展 |
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| 引用本文： | 赵英莲,牟德华,李 艳.葡萄酒中卤苯甲醚类化合物检测技术研究进展[J].中国酿造,2015,34(9):9. |
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| 作者姓名： | 赵英莲 牟德华 李 艳 |
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| 作者单位： | 河北科技大学 生物科学与工程学院，河北石家庄050018 |
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| 基金项目： | 河北省科技支撑计划课题（13397107D）；河北科技大学2015年研究生创新资助项目（2015-12） |
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| 摘 要： | 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。
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| 关 键 词： | 卤苯甲醚类化合物 浓缩萃取 检测 葡萄酒 |
Research progress on detection technology of halogenated anisoles in wine |
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| ZHAO Yinglian,MOU Dehua,LI Yan.Research progress on detection technology of halogenated anisoles in wine[J].China Brewing,2015,34(9):9. |
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| Authors: | ZHAO Yinglian MOU Dehua LI Yan |
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| Affiliation: | College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China |
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| Abstract: | Halogenated anisoles could lead mildew, earthy wine and other unpleasant taste, which mainly comes from corks and oak barrels, and have significant effect on the sensory quality of wines. This paper reviewed the composition, source and danger of the halogenated anisoles compounds in wine. In addition, the concentrated extraction technique and detection technique of halogenated anisoles in wine and the research progress were emphatically reviewed, respectively, to provide a reference for quality monitoring, detecting halogenated anisoles and wine safety in wine industry. |
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| Keywords: | halogenated anisoles concentration and extraction detection wine |
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