黄酒中氨基甲酸乙酯的分析与控制  

Analysis and Control of Ethyl Carbamate in Chinese Rice Wine

作　　者：耿予欢[1] 吕芬[2] 黄伟雄[2] 李国基[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东省疾病预防控制中心,广东广州510300

出　　处：《现代食品科技》2013年第9期2271-2274,2324,共5页Modern Food Science and Technology

基　　金：广东省科技计划项目(2010B031000011)

摘　　要：氨基甲酸乙酯是一种存在于黄酒中的致癌物质。本文采用气质联用法检测了广东市场上42种黄酒样品中氨基甲酸乙酯含量,28个样品中EC含量超过30μg/kg,占66.67%,其中7个样品中EC含量超过了100μg/kg(日本清酒中EC的限量标准),最高的高达1210μg/kg。研究了脲酶对黄酒处理的效果,结果发现,一定条件下添加脲酶能够去除酒里的尿素,破坏产生氨基甲酸乙酯的主要途径,从而控制氨基甲酸乙酯含量不再剧增。并在单因素试验结果的基础上,进行正交实验,得出脲酶最佳的处理条件为酶浓度150 mg/L、处理温度为25℃,pH值为3.5,处理时间10 d。该条件下进行处理,可使酒中氨基甲酸乙酯含量降低45.83%。Ethyl carbamate （EC） is one of the carcinogenic substances in rice wine. The content of ethyl carbamate in 42 yellow rice wines fxom Guangdong market were analyzed by GC/MS in this paper. 28 samples contained EC of more than 30 μg/kg, being 66.67% of the total sample tested, 7 samples showed high EC content of more than 100 μg/kg （standard for EC content in Japanese sake）, with the maximum value of up to 1210 μg/kg. The effect of urease on content of EC was studied. It was found that that adding urease into the yellow rice wine can reduce the content of urea and break the main pathway for the production of EC. So the content of EC can be reduced. Based on the single element experiment, the conditions for urease treatment in wine were optimized by orthogonal experiment as follows： urease concentration 150 mg/L, treatment temperature 25 ℃, pH 3.5 and treatment time 10 days. Under these conditions, the content of ethyl carbamate could reduce by 45.83%.

关 键 词：黄酒 氨基甲酸乙酯 脲酶 气质联用法 

分 类 号：TS262.4[轻工技术与工程—发酵工程]