文章基本信息

标题：Research on the Aflatoxin Content in Wines
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作者：Erhan İç ; İsmail Yavaş
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1993
卷号：18
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this study, a total of 31 bottled wine samples, obtained from the different regions of Turkey, were analyzed for aflatoxins B₁, B₂, G₁ and G₂ by the thin layer chromatography. No aflatoxin was detected in any samples. Four aflatoxins (B₁, B₂, G₁ and G₂) were recovered at 82% to 90% from wine samples spiked at the 0.05 mg/1 (0.05 ppb) level. The detection limit of the used method for wines was about 0.05 ppb. In addition, wine samples was tested for: specific gravity, alcohol content, total dry matter, sugar, sugar-free dry matter, pH, total acid, evaporating acid, non-evaporating acid, glycerol, 2,3-butandiol, ash total and free SO₂, nitrogen, tannin, iron, colour and it was observed that all the samples are partially in conformity with the Food Stuff Regulations, Regulations Concerning Wines, and Wine Standards.