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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Investigation of the Allergenic Potential of Wines Fined with Various Proteinogenic Fining Agents by ELISA
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Investigation of the Allergenic Potential of Wines Fined with Various Proteinogenic Fining Agents by ELISA

机译：ELISA法研究各种蛋白澄清剂对葡萄酒的致敏性

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Hidden allergens are a common problem in food safety that has been known for many years. This is why the European Parliament adopted Directive 2003/89/EC amending 2000/13/EC. In addition to specific ingredients, Directive 2003/89/EC also requests the declaration of specific products that were used in the production and could be a risk for allergic individuals. This also includes the declaration of fining agents and lysozyme used in wines. In fact, it could be assumed that fining agents would be almost completely removed during the manufacturing processhowever, until now there has been no necessity to analyze wine for these fining agents. By applying enzyme-linked immunosorbent assay (ELISA), residuals of fining agent proteins and the stabilizer lysozyme were investigated in various German wines. The results showed no detectable amounts of fining agents in wines, except for dried egg white and lysozyme, both derived from hen's egg white. For those products, adverse reactions against treated wines could not be excluded.
机译：隐藏的过敏原是食品安全中的一个常见问题，已经有很多年了。这就是欧洲议会通过修订2000/13 / EC的指令2003/89 / EC的原因。除特定成分外，指令2003/89 / EC还要求声明生产中使用的特定产品，这些产品可能对过敏性个体造成危险。这还包括葡萄酒中使用的澄清剂和溶菌酶的声明。实际上，可以假设，在制造过程中将几乎完全除去澄清剂，直到现在为止，没有必要对这些澄清剂进行葡萄酒分析。通过酶联免疫吸附试验（ELISA），研究了德国各种葡萄酒中澄清剂蛋白和稳定剂溶菌酶的残留。结果表明，除了干蛋清和溶菌酶（均来自母鸡的蛋清）外，葡萄酒中没有可检测到的澄清剂。对于那些产品，不能排除对经过处理的葡萄酒的不良反应。

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