葡萄酒中生物性来源有害产物的研究进展

为了考察桦褐孔菌多酚的抑菌活性，进行测定抑菌谱、抑菌影响因素、细胞电导率、细胞渗漏、扫描电镜（SEM）等试验分析，探究pH、温度、紫外照射、盐浓度对桦褐孔菌多酚抑菌活性的影响。结果表明，桦褐孔菌多酚具有广谱抑菌效果，且对革兰氏阳性菌G+的抑制能力优于革兰氏阴性菌G-，对大肠杆菌（G-）、金黄色葡萄球菌（G+）、单增李斯特菌（G+）、沙门氏菌（G-）和枯草芽孢杆菌（G+）最小抑菌浓度（MIC）分别为2.50 mg/mL、1.25 mg/mL、2.50 mg/mL、5.00 mg/mL和5.00 mg/mL。在pH值为6、盐浓度为0.8%时，对金黄色葡萄球菌的抑菌圈直径达到最大值，分别为18.36 mm、18.66 mm。桦褐孔菌多酚抑菌在40～121 ℃热稳定性较好，并且对金黄色葡萄球菌的抑制效果最好，10 mg/mL时最大抑菌圈直径为（19.5±0.15） mm，比同浓度下枯草芽孢杆菌、单增李斯特菌、大肠杆菌和沙门氏菌分别高23.4%、8.9%、18.2%和40.2%。

Recent advances on harmful products of biological origin in wine

In recent years, with the development of technology, improvement of detection methods and updated food safety standards of every country, the topic of wine quality and safety has attracted much attention, especially the hazards derived from biological contamination. Therefore, five harmful biological products including ethyl carbamate (EC), ochratoxin A (OTA), biogenic amines (BAs), Staphylococcus aureus and 2,4,6-trichloroanisole (TCA) that affect wine quality and safety were introduced in this paper. The sources, health hazards, effect factors, detection methods and prevention measures were summarized, aiming to provide more systematic and comprehensive technical reference for the improvement of wine quality and safety.