中国葡萄酒中的生物氨基胺的分析和风险评估:由多因素影响驱动的含量变化
Haiyue Liu1, Qiaoyun Deng1, Yiding Xie1
1Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China.
Food chemistry
|November 27, 2025
概括
中国葡萄酒中的生物胺 (BA) 含量因地区和年份而异. 对239种葡萄酒的分析证实,从这些葡萄酒中摄入的胺和胺对人类健康没有毒理风险.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 毒理学 毒理学 毒理学
背景情况:
- 生物胺 (BA) 是一种化合物,存在于葡萄酒等发酵食品中.
- 某些BA的高度可能会对健康造成风险.
- 了解中国葡萄酒中的BA分布对于消费者安全至关重要.
研究的目的:
- 研究中国葡萄酒中生物氨基胺 (BA) 的分布和度.
- 评估与中国葡萄酒BA消费相关的潜在健康风险.
- 分析地区,年份和葡萄酒厂对BA概况的影响.
主要方法:
- 通过超高性能液态染色学 (UHPLC) 分析了来自不同地区的239种中国葡萄酒.
- 不同生物氨基胺的量化度,包括普胺,普特瑞辛,基因组胺和提拉胺.
- 根据估计的饮食摄入水平进行了风险评估.
主要成果:
- 三胺的检测率最高 (84.94%),而普特瑞辛的度最高 (2.84 mg/L).
- 地区和年份的差异显著影响了BA水平.
- 来自同一葡萄酒厂的葡萄酒具有相似的BA配置文件,与其他葡萄酒厂的不同.
- 风险评估表明,在推摄入量范围内,对组胺和胺没有毒理问题.
结论:
- 中国葡萄酒通常表现出令人满意的生物氨基安全性.
- 该研究提供了评估饮食暴露和葡萄酒中BA的潜在健康风险的基本数据.
- 进一步的研究可以为监管标准和葡萄酒生产实践提供信息.
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