The detoxification of ochratoxin A in wine and grape juice by different enzymes and evaluation of their effects on the quality

Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium genera. It hepatotoxic, nephrotoxic carcinogenic. The growing contamination of OTA in wine grape juice great threat to human. In this study, different enzymes were screened for the detoxification juice. results indicated that seven had degradation capacity buffer, rate carboxypeptidase (CPA), lipase, pancreatin thermolysin 100%, 75.72%, 73.45%, respectively. beverages, CPA showed most promising result with 53.24% 61.56% at 37°C. LC-MS/MS analysis further nontoxic OTα phenylalanine under treatment three (carboxypeptidase A, pancreatin). Furthermore, clarifying effect on juice, but slight organic acids flavor components them. suggested could be used beverages.