广东黄酒中氨基甲酸乙酯的监测与控制分析  

Monitoring and control of ethyl carbamate in Guangdong rice wine

作　　者：吕芬[1] 黄伟雄[1] 余胜兵[1] 李少霞[1] 龙朝阳[1] 

机构地区：[1]广东省疾病预防控制中心,广东广州511430

出　　处：《中国卫生检验杂志》2014年第15期2240-2241,2247,共3页Chinese Journal of Health Laboratory Technology

基　　金：广东省科技计划项目(2010B031000011)

摘　　要：目的监测广东黄酒生产中氨基甲酸乙酯(EC)的污染情况,研究黄酒生产工艺对EC含量的影响,探索有效控制EC污染的措施。方法在广东黄酒的主要产地梅州和河源,选取4个有代表性的黄酒生产厂家,采集工艺流程中6个主要生产阶段样本(浸米液、发酵液、调配液、陈酿液、灭菌液和成品酒)共48份,应用d5标记EC同位素-气相色谱-质谱法检测其EC含量。结果浸米液未检出EC,发酵液和调配液中检出低含量EC,陈酿液或灭菌液中EC含量有显著增加。不同生产厂家的成品黄酒中EC含量有较大差异。结论广东黄酒中EC的含量与生产工艺密切相关,改良陈酿和灭菌工艺是控制黄酒产品中EC污染的关键技术。Objective To investigate the ethyl carbamate contamination in production process of Guangdong rice wine,and study the relationship of ethyl carbamate content and production process,so as to explore the effective means for control of ethyl carbamate contamination. Methods Meizhou and Heyuan were main producing areas of Guangdong rice wine,4 representative rice wine manufacturers were selected from the two areas for ethyl carbamate detection. Forty-eight rice wine samples,including soaked rice liquid,fermentation broth,formulated solution,aging liquid,sterilized solution and finished wine,were collected from 6 major production phases of the 4 manufacturers to detect the contents of ethyl carbamate by GC-MS after addition of deuterated internal standard. Results Ethyl carbamate was not found in liquor of raw materials,but it increased gradually in fermentation broth,formulated solution,aging liquid and sterilized solution in turn. There was large difference in the contents of ethyl carbamate among rice wines of different manufacturers. Conclusion The production process is closely related to ethyl carbamate content. The improvement of aging and sterilization processes is key for control of ethyl carbamate contamination in rice wine.

关 键 词：氨基甲酸乙酯(EC) 黄酒 GC MS 生产工艺 

分 类 号：O657.63[理学—分析化学]