啤酒中呕吐毒素的污染、变化及生产过程中的控制进展
Research Progress on Contamination,Variation and Control of DON during Beer Processing
陈亭宇 1陈建明 1谭红霞 1周鸿媛 2张宇昊 3戴宏杰 2马良3
作者信息
- 1. 西南大学食品科学学院,重庆 400715
- 2. 西南大学食品科学学院,重庆 400715;川渝共建特色食品重庆市重点实验室,重庆 400715
- 3. 西南大学食品科学学院,重庆 400715;川渝共建特色食品重庆市重点实验室,重庆 400715;国家市场监管重点实验室(调味品监管技术),重庆 401121
- 折叠
摘要
啤酒产业是我国饮料酒行业中发展最为迅速的产业之一,啤酒的原料生产和加工酿造环节与产品品质和产业发展密切相关.其中,啤酒原料污染或加工过程不当而产生的呕吐毒素(Deoxynivalenol,DON)控制是最关键、最受关注的研究热点之一.本文针对影响啤酒品质和安全的重要真菌毒素DON的污染情况进行分析,结合啤酒酿造关键工艺分析DON迁移及转化情况,从物理、化学和生物这三大方法分别探讨了啤酒酿造过程中DON污染的控制措施,并提出DON控制潜在发展方向,旨在为啤酒中DON污染控制、啤酒品质进一步提升提供理论支撑.
Abstract
The beer industry is one of the most rapidly developing industries in Chinese beverage alcohol industry,in which the production of raw materials and processing of beer are closely related to the quality of products and industrial development.The control of Deoxynivalenol(DON)from contamination of raw materials or processing of beer is one of the most critical and interesting research areas.This paper analyzes the contamination of DON,which is an important mycotoxin that affects the quality and safety of beer.Combined with the migration and transformation of DON during the key stages of beer processing,the measures for controlling DON in beer processing are elaborated from three major methods of physics,chemistry and biology,which provides the theoretical basis for controlling DON contamination and improving the quality of beer.
关键词
呕吐毒素/啤酒/污染/转化/控制Key words
deoxynivalenol/beer/contamination/transformation/control引用本文复制引用
基金项目
国家自然科学基金(32072137)
国家自然科学基金联合基金(U22A20551)
重庆市技术创新与应用发展专项重点项目(CSTB2023TIAD-KPX0066)
出版年
2024
国家科技期刊平台
NSTL
万方数据