Analysis Of Mycotoxin And Producing Fungi Pollution From Wine Grapes In Gansu Corridor

In this experiment, a representative of the Hexi Corridor in Gansu four Vineyards forstudy. They were Zixuan in Jiayuguan city, Qilian in Zhangye city, Guofeng in Zhangye cityand Mogao in Wuwei City. The primary samples were separated, identified and identified for18S rDNA sequencing. Using High Performance Liquid Chromatography (HPLC) detectedthe fungal secondary metabolites and analysed the mycotoxin production for optimalconditions. Finally, the mycotoxin levels were detected in wine, the results are as follows:1.From the plant, the vineyard environment and the equipment were separated10speciesof55strains:16strains of Penicillium,12strains of Aspergillus,8strains of Mucor,6strainsof Alternaria,4strains of Ustilago,3strains of Fusarium,3strains of Rhizopus,1strains ofRhizoctonia,1strains of Cephalosporium,1strains of Trichothecium. The main groups offungi in Hexi Corridor were Penicillium and Aspergillus.The number of fungi were obtainedfrom the different varieties of grapes and different vineyards and different organizations, inwhich the total number of fungi were red wine grape is more than white wine grape. The totalnumber of fungi that grape berries is more than stems and leaves. The fungi difference fourvineyards separated is not very significant.2.The main fungi dominated by Penicillium decumbens、Penicillium expansum、Aspergullus versicolor and Aspergillus fumigatus.3.The strains of Penicillium expansum M18on UV can produce blue-green fluorescencethat determination can produce toxins. HPLC detected the strain can produce patulin thatproved the feasibility of UV method.4.The optimum conditions to produce patulin: pH6.0, temperature is25℃and time was9d, and time and temperature on patulin impact is more obvious.5.The level of patulin was detected that small wine fermentation of wine grape,weredetected in10specimens by HPLC method.7is positive and3is negative.The positive winesample containing5.1~25.2μg/L of patulin.The results that the red wine more easily thanwhite wine by patulin contamination.