白酒中氨基甲酸乙酯及其前体物的控制方法  

Control methods of ethyl carbamate and its precursors in Baijiu

作　　者：周韩玲 赵东 郭艳 宋廷富 李隆淼 郑佳 ZHOU Hanling;ZHAO Dong;GUO Yan;SONG Tingfu;LI Longmiao;ZHENG Jia(Yibin Wuliangye Co.,Ltd.,Yibin 644007,China;Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin 644000,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644007 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《中国酿造》2024年第4期105-108,共4页China Brewing

基　　金：四川省科技计划项目(2019ZYZF0092)。

摘　　要：氰化物是白酒中氨基甲酸乙酯(EC)的重要前体物,高粱中蜀黍氰苷又是氰化物的重要前体物。为了降低白酒中EC含量,该研究分析了四种白酒中EC及其前体物的控制方法:氰化物挥发法、氰化物反应法、高粱去皮法和低氰高粱选择法。结果表明,氰化物挥发法效果较差,实验组和对照组各段酒中氰化物及EC含量无显著差异(P>0.05);氰化物反应法的实验组酒样中氰化物平均含量为340.5μg/L,极显著低于对照组(607.3μg/L)(P<0.01),但会将异杂味带入至酒中;H1高粱和H2高粱去皮前蜀黍氰苷含量分别为7.26μg/L、1.62μg/L,去皮后蜀黍氰苷含量分别为1.92μg/L、0.20μg/L,经去皮处理后两种高粱中蜀黍氰苷含量分别降低了73.6%、87.7%;低氰高粱选择法实验组酒样中初始氰化物平均含量和贮存1年时EC平均含量分别为163.3μg/L、214.0μg/L,极显著低于对照组(565.0μg/L、346.8μg/L)(P<0.01)。综上,低氰高粱选择法降低白酒中氰化物和EC含量效果较好。Cyanide is a main precursor of ethyl carbamate(EC)in Baijiu,and dhurrin in sorghum is a main precursor of cyanide.In order to reduce the content of EC in Baijiu,four control methods of EC and its precursors in Baijiu were analyzed,including cyanide volatilization method,cyanide reaction method,sorghum peeling method and low dhurrin sorghum selection method.The results showed that the cyanide volatilization method had a poor effect.There was no significant difference in cyanide and EC content between the experimental group and the control group in each section of the Baijiu(P>0.05).The average content of cyanide in the experimental group of cyanide reaction method Baijiu sample was 340.5μg/L,extremely significantly lower than the control group(607.3μg/L)(P<0.01),but it introduced off-flavor into the Baijiu.The dhurrin content of H1 sorghum and H2 sorghum before peeling were 7.26μg/L and 1.62μg/L,respectively,and the dhurrin content of sorghum after peeling were 1.92μg/L and 0.20μg/L,respectively.After peeling treatment,the content of dhurrin in the two kinds of sorghum decreased by 73.6%and 87.7%,respectively.The average contents of initial cyanide and EC after 1 year of storage in Baijiu samples of experimental group with low dhurrin sorghum selection method were 163.3μg/L,214.0μg/L,respectively,which were extremely significantly lower than the control group(565.0μg/L,346.8μg/L)(P<0.01).The effect of low dhurrin sorghum selection method on reducing cyanide and EC content in Baijiu was good.

关 键 词：白酒 氨基甲酸乙酯 氰化物 蜀黍氰苷 控制方法 

分 类 号：TS262.3[轻工技术与工程—发酵工程]