氨基甲酸乙酯含量随葡萄酒酿造过程变化趋势的研究  

Study on the changing trend of ethyl carbamate in wine during brewing process

作　　者：高年发[1] 刘欠欠[1] 韩德新[1] 李磊[1] 

机构地区：[1]教育部工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品工业科技》2010年第7期191-193,共3页Science and Technology of Food Industry

摘　　要：建立了SPME-GC/MS法测定葡萄酒中氨基甲酸乙酯(EC)含量的方法,并利用该方法研究了氨基甲酸乙酯在葡萄酒酿造过程不同阶段形成机理和变化趋势。实验采用顶空固相微萃取技术进行样品前处理,使用自动进样装置和气相色谱-质谱联用仪检测葡萄酒中EC含量,以氨基甲酸丙酯(n-PC)为内标物作标准曲线,内标法定量。测定国内多个产区不同葡萄酿酒过程中EC的含量变化趋势。检测结果表明,国内葡萄酒中EC含量远低于国际限量标准20μg/L。To develop a method for determination of ethyl carbamate（EC）in wine by SPME-GC/MS methods,and the forming mechanism and changing trend of ethyl carbamate in wines during brewing process were studied. Samples were extracted by headspace solid-phase micro-extraction（SPME）and gerstel multi-purpose sampler（MPS）,and then determined by gas chromatography/mass selective detector（GC/MS）. Using n-propyl carbamate（n-PC）as the internal standard,made a calibration curve and quantifed with internal standard method. Many samples from several producing regions in China were determined. Results indicated that these were lower than the international standard 20μg/L.

关 键 词：葡萄酒 氨基甲酸乙酯 顶空固相微萃取 气相色谱-质谱联用仪 

分 类 号：TS262.6[轻工技术与工程—发酵工程]