黄酒生产中氨基甲酸乙酯的监测与控制  

Determination and Control of Ethyl Carbamate in the production of Rice Wine

作　　者：巫景铭[1] 洪瑞泽[1] 马丽辉[1] 许和强[1] 

机构地区：[1]广东省酒类检测中心,广东广州510410

出　　处：《酿酒》2011年第3期64-67,共4页Liquor Making

摘　　要：氨基甲酸乙酯(EC)是一种基因致癌物,黄酒中含量较高。应用SPE结合GC/MS方法对广东黄酒生产过程中产生的氨基甲酸乙酯进行全程监测分析,在水和糖化液里未能检出EC,米酒、发酵液、煎酒液和成品中EC平均含量分别为8.2μg/kg、7.9μg/kg、21.6μg/kg、52.7μg/kg,其中70%的EC是在煎酒和贮存过程中产生。需加强对黄酒生产工艺和贮存条件的管理和改进,以减少EC的产生,确保广东地产黄酒的竞争性及安全性。Ethyl carbamate（EC） is a carcinogen which existed in rice wine.Base on a monitoring research of using SPE-GC/MS to determine EC content of rice wine producing in Guangdong,the content of EC in spirit,fermentation liquor,fried liquor and finished rice wine were 8.2μg/kg,7.9μg/kg,21.6μg/kg,52.7μg/kg,while in water or diastatic liquid were not detected.It was found that 85% of EC were brought from frying and storing process.To ensure the competitiveness and security of Guangdong rice wine,producers need to improve the process and storage conditions to reduce the production of EC.

关 键 词：氨基甲酸乙酯 GC/MS 固相萃取 黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]