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首页> 外文期刊>BIO Web of Conferences >Further experimental data supporting the safety of potassium polyaspartate used as a food additive in wine stabilization
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Further experimental data supporting the safety of potassium polyaspartate used as a food additive in wine stabilization

机译：进一步的实验数据支持了聚天冬氨酸钾作为葡萄酒稳定剂中食品添加剂的安全性

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Potassium polyaspartate (KPPA) is a food additive used for wine stabilization. KPAA was included in the list of additives allowed in EU, with the Commission Regulation (EU) 2017/1399, having received a positive opinion by EFSA (European Food Safety Authority) in 2016. KPAA is rich in negative charges, which are essential for its enological function consisting in binding positive ions in order to reduce wine instability. Concerns were raised on the fact that the same binding properties could be responsible for a reduction of microelement bioavailability in humans. For this reason and for the protection of consumers' health, the binding properties of potassium polyaspartate versus three minerals (calcium, iron, magnesium) was assayed using the Size-Exclusion Chromatography (SEC). Aliquots obtained by SEC were analysed for their content in polyaspartate (by microbiuret method) and bound minerals (by ICP-OES method). The results obtained by this research shows that, when potassium polyaspartate is added to wine, the negative charges of the additive are saturated, as expected by the specific role of KPAA in tartaric stabilization. In conclusions, the effect on mineral bioavailability must be considered negligible.
机译：聚天冬氨酸钾（KPPA）是用于稳定葡萄酒的食品添加剂。 KPAA已列入欧盟允许的添加剂清单，根据欧盟委员会法规（EU）2017/1399，在2016年获得EFSA（欧洲食品安全局）的正面评价。KPAA富含负电荷，这对于它的酶学功能在于结合正离子以减少葡萄酒的不稳定性。人们对以下事实表示关注：相同的结合特性可能会导致人体微量元素生物利用度降低。因此，为了保护消费者的健康，使用体积排阻色谱（SEC）分析了聚天冬氨酸钾与三种矿物质（钙，铁，镁）的结合特性。分析通过SEC获得的等分试样在聚天冬氨酸（通过缩二脲方法）和结合矿物质（通过ICP-OES方法）中的含量。这项研究获得的结果表明，将聚天冬氨酸钾添加到葡萄酒中时，添加剂的负电荷饱和，这是KPAA在酒石稳定中的特定作用所预期的。总之，对矿物质生物利用度的影响必须忽略不计。

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