绍兴黄酒氨基甲酸乙酯的检测与控制  

Detection and control of urethane in Shaoxing rice wine

作　　者：魏桃英[1] 陈理[2] 张水娟[3] 

机构地区：[1]浙江工业职业技术学院,浙江绍兴312000 [2]浙江绍兴市疾病预防控制中心,浙江绍兴312071 [3]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《中国酿造》2013年第4期153-156,共4页China Brewing

摘　　要：2007年国际癌症研究总署(IARC)将氨基甲酸乙酯(EC)归为人类可能致癌物质(2A类)。在黄酒中含量较高。应用GC/MS方法对绍兴黄酒EC含量进行研究,对煎酒前后进行氨基甲酸乙酯监测分析,发现煎酒前和煎酒后EC平均含量分别为16.1μg/kg、63.7μg/kg、其中在煎酒过程中EC增加了47.6μg/kg。在贮存过程中,对年份加饭酒分析,发现EC含量在不断地增加。第一年增加量最多,但后几年平均增加量大约每年15μg/kg左右。所以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,确保绍兴黄酒的竞争性及安全。Urethane was classified as human carcinogens （2A） by International Cancer Research Department （IARC） in 2007. It has high content of urethane exists in rice wine. The content of urethane in rice wine was researched by GC/MS method and moniforing analysis of urethane at before and after wine boiling was done. As a result, the average content of urethane was l 6.1 μg/kg and 63.7μg/kg, respectively. And urethane content was increased by 47.61μg/kg during the process of wine boiling. In the process of storage, the content of urethane increased continuously through analyzing vintage rice wine. Gaining the most in the first year, but after a few year about 15μg/kg. So it needs to strengthen the management office wine production techniques and improve storage condition, in order to reduce the generation of EC, ensure competitive and security of Shaoxing rice wine.

关 键 词：绍兴黄酒 氨基甲酸乙酯 GC-MS 

分 类 号：O657.63[理学—分析化学]