了解化学污染物如何在造供应链中产生和演变:一个范围审查
Gabriel Pérez-Lucas1, Ginés Navarro1, Simón Navarro1
1Department of Agricultural Chemistry, Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain.
Foods (Basel, Switzerland)
|June 19, 2024
概括
本综述分析了酒造中的化学污染物,确定了来源和关键控制点. 了解这些污染物可以确保酒的安全性和质量.
科学领域:
- 食品科学 食品科学 食品科学
- 环境化学环境化学
- 毒理学 毒理学 毒理学
背景情况:
- 酒是全球流行的饮料,但化学污染物对人类和动物健康构成风险.
- 在整个造过程中识别和控制化学污染物对于确保产品安全至关重要.
研究的目的:
- 批判性地审查有关酒造中的化学污染物的科学文献.
- 确定酒中化学污染物的研究趋势和未来前景.
主要方法:
- 使用Web of Science核心集合数据库进行了全面的文献审查.
- 分析的重点是近几十年来关于酒生产中的化学污染物发表的科学论文.
主要成果:
- 关键的化学污染物包括生物氨基,重金属,真菌毒素,农药,烯胺,甲酸盐,双和微塑料.
- 污染源范围从原材料和加工步骤到酒厂环境和包装.
- 造阶段,如粉碎,沸和发酵,对于降低污染物水平至关重要.
结论:
- 化学污染物存在于整个酒造过程中,从原料到最终产品.
- 造过程的优化可以显著降低污染物水平,通常保持在法规限制以下.
- 需要进一步的研究,以充分了解污染物的演变,并制定先进的控制策略.
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