特香型白酒中氨基甲酸乙酯含量初探  

Content of Ethyl Carbamate in Texiang Baijiu

作　　者：肖美兰[1] 林培[1] 吴生文[1] 

机构地区：[1]四特酒有限责任公司技术部,江西樟树331200

出　　处：《酿酒科技》2016年第12期77-78,共2页Liquor-Making Science & Technology

摘　　要：采用高效液相色谱技术检测特香型白酒中氨基甲酸乙酯(EC)的含量,研究了不同发酵周期生产的基酒中EC的含量。同时,研究了活性炭吸附过滤技术对白酒中EC含量的影响。实验结果表明,活性炭吸附过滤对EC有一定的去除能力,但是效果不显著。The content of EC in Texiang base liquor in different fermenting period was measured by HPLC. Meanwhile, the effects of active carbon absorption technology on EC content in liquor were investigated. The experimental results suggested that active carbon absorption could remove EC but the removal effects were unsatisfactory.

关 键 词：特香型白酒 氨基甲酸乙酯 发酵周期 活性炭 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]