传统黄酒发酵氨基甲酸乙酯产生的代谢规律及机制初探  

Metabolism Analysis of Ethyl Carbamate Formation during the Fermentation of Traditional Yellow Rice Wine

作　　者：方若思[1] 董亚晨[1] 焦志华[1] 徐腾洋[1] 陈启和[1] 何国庆[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310058

出　　处：《中国食品学报》2013年第8期21-26,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31171734);教育部新世纪优秀人才支持计划(NCET-12-0482)

摘　　要：为探讨我国传统黄酒发酵过程中氨基甲酸乙酯产生的细胞学和酶学基础,在线分析了对照组和添加L-鸟氨酸盐的抑制组不同发酵时间条件下氨基甲酸乙酯的演变规律,同时分析精氨酸代谢的中间前体物——乙醇和EC前体物质(主要包括尿素和瓜氨酸等)之间的相关性,探明其代谢规律。试验结果表明,瓜氨酸是导致黄酒EC产生的关键前体物质。研究表明乙醇与EC合成不存在正相关性,同时L-鸟氨酸盐酸盐通过OTC酶的激发来达到抑制EC合成的目的。To investigate the cellular and enzymatic basis of ethyl carbamate （EC） which fermented during Chinese traditional yellow rice wine, this study analyzed the evolution of EC in the depression group which add L-ornithine-HCl as depressor and control group under different fermentation time. At the mean time analyzed middle precursor-ethanol and EC precursors＇ （includes urea and citrulline, etc.） relationship in arginine metabolism, so that we can ascertain the metabolic rules. The result shows that citrulline is the main precursors for EC formation. Previous studies have shown that the synthesis of ethanol and EC does not have a positive correlation, and to some extent, L-ornithine-HC1 is likely to increased Ornithine transcarbamilase（OTC） activity to depress EC synthesis.

关 键 词：氨基甲酸乙酯 氨基酸代谢规律 ADI OTC 抑制剂 

分 类 号：TS262.4[轻工技术与工程—发酵工程]