Perrone Giancarlo, Nicoletti Isabella, Pascale Michelangelo, Rossi Antonella De, Girolamo Annalisa De, Visconti Angelo
Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Via Amendola 122/O, 70126 Bari, Italy.
J Agric Food Chem. 2007 Aug 8;55(16):6807-12. doi: 10.1021/jf070993l. Epub 2007 Jul 11.
The natural occurrence of ochratoxin A in red wines has been widely reported by several authors, as well as a that of group of stilbenes including cis- and trans-resveratrols and related glucosylated forms. In the present study 112 samples of retail red wines were collected from northern (17), central (46), and southern (49) Italy and were analyzed for both ochratoxin A and resveratrol-related stilbenes. The mean levels of total resveratrols and total piceids were 3.14 and 5.80 mg/L, respectively, whereas the ochratoxin A mean level was 0.64 microg/L. The Merlot wines showed the highest mean value of total stilbenes, followed by Negroamaro and Negroamaro blend, Aglianico, and Syrah, all with mean levels of >10 mg/L. Ochratoxin A was detected in 70, 59, and 100% of wine samples from northern, central, and southern Italy, with mean levels of 0.12, 0.07, and 1.36 microg/L, respectively. The highest values of ochratoxin A were recorded in Negroamaro- and Primitivo-based wine samples from southern Italy, showing also the highest content of stilbenes. In wine samples from southern Italy, a positive correlation was obtained between levels of ochratoxin A and total stilbenes (r = 0.74) as well as between ochratoxin A and total resveratrols (r = 0.50) and between ochratoxin A and total piceids (r = 0.74). These results suggest that toxic levels of ochratoxin A in red wine may be, at some extent, counterbalanced by the beneficial effects of resveratrol derivatives. Further investigation should be warranted in this regard.
几位作者广泛报道了红葡萄酒中天然存在的赭曲霉毒素A以及一组芪类化合物，包括顺式和反式白藜芦醇及其相关的糖基化形式。在本研究中，从意大利北部（17个）、中部（46个）和南部（49个）收集了112个零售红葡萄酒样品，并对赭曲霉毒素A和白藜芦醇相关的芪类化合物进行了分析。总白藜芦醇和总云杉新苷的平均含量分别为3.14和5.80mg/L，而赭曲霉毒素A的平均含量为0.64μg/L。梅洛葡萄酒的总芪类化合物平均含量最高，其次是黑曼罗和黑曼罗混酿、阿利安尼科和西拉，平均含量均>10mg/L。在意大利北部、中部和南部的葡萄酒样品中，分别有70%、59%和100%检测到赭曲霉毒素A，平均含量分别为0.12、0.07和1.36μg/L。在意大利南部以黑曼罗和普里米蒂沃为原料的葡萄酒样品中，赭曲霉毒素A的含量最高，同时芪类化合物的含量也最高。在意大利南部的葡萄酒样品中，赭曲霉毒素A的含量与总芪类化合物（r = 0.74）、总白藜芦醇（r = 0.50）以及总云杉新苷（r = 0.74）之间呈正相关。这些结果表明，红葡萄酒中赭曲霉毒素A的毒性水平在一定程度上可能会被白藜芦醇衍生物的有益作用所抵消。在这方面值得进一步研究。
