发酵食品中氨基甲酸乙酯形成机理和快速检测方法研究进展  

Research progress in formation and rapid detection of ethyl carbamate in fermentation foods

作　　者：周凯 唐冰娥 徐振林[1] 刘占 孙远明[1] 陈穗 ZHOU Kai;TANG Binger;XU Zhenlin;LIU Zhan;SUN Yuanming;CHEN Hui(College of Food Science,Guangdong Provincial Key Laboratory of Food Quality and Safety,South China Agricultural University,Guangzhou 510642,China;Guangdong Meiweixian Flavoring Food Co.,Ltd.,Zhongshan,528000,China)

机构地区：[1]华南农业大学食品学院广东省食品质量安全重点实验室,广东广州510642 [2]广东美味鲜调味食品有限公司,广东中山528000

出　　处：《生物加工过程》2018年第2期31-41,共11页Chinese Journal of Bioprocess Engineering

基　　金：国家重点基础研究发展计划(973计划)(2012CB720803);广东省科技计划(2015B020205002);中山市协同创新中心项目(2016C1013);阳江市科技计划(2016052);华南农业大学博士生国(境)外联合培养项目(2017LHPY008)

摘　　要：氨基甲酸已酯(EC)是一种广泛存在于酒类、腐乳和酱油等发酵食品中的2A级致癌物,近年来其安全性引起研究者关注。为了更好地监测和控制发酵食品中的EC含量,从EC污染情况出发,分析了发酵食品中EC的形成原因和对应的控制方法,系统阐述了目前发酵食品中EC的快速检测方法,以期为发展高效、快速、经济的EC快速检测方法提供一定的参考。Ethyl carbamate(EC),a group 2A carcinogen,is widely spread in many fermentation foods,particularly in alcoholic beverages,fermented bean curd and soy sauce.Increasing researches on EC risks have been assessed in recent years.For better determination and mitigation of EC in fermented foods,we review here EC occurrence,formation mechanism and prevention methods in different fermentation foods and alcoholic beverages,and the rapid detection methods of EC were introduced systematically.This review will provide theoretical basis for development of efficient,quick and economic EC detection methods.

关 键 词：氨基甲酸乙酯 发酵食品 快速检测 致癌物 

分 类 号：Q815[生物学—生物工程]