酱香型白酒氨基甲酸乙酯及其前体物质主要来源迁移规律研究  

Main Sources and Migration Rules of Ethyl Carbamate and its Precursors in Jiangxiang Baijiu

作　　者：吴莉 沈永祥 文尚瑜 欧阳高伟 陈帆 WU Li;SHEN Yongxiang;WEN Shangyu;OUYANG Gaowei;CHEN Fan(Jing Brand Maotaizhen Distillery Co.Ltd.,Renhuai,Guizhou 564500,China)

机构地区：[1]劲牌茅台镇酒业有限公司,贵州仁怀564500

出　　处：《酿酒科技》2024年第5期134-138,共5页Liquor-Making Science & Technology

摘　　要：酱香型白酒酿造过程主要三大关键阶段,分别是堆积发酵阶段、窖内发酵阶段、蒸馏阶段。为研究酱香型白酒中氨基甲酸乙酯(EthylCarbamate,EC)及其前体物质主要产生环节或携带物,本研究通过跟踪酱香型白酒整个酿造过程各工序原辅料中EC及前体物质含量,结合各工序原辅料实际使用量计算出各工序原辅料EC及前体物质携带总量/产生量。结果表明:酱酒中EC的主要来源是窖内发酵、蒸馏过程;氰化物的主要来源是窖内发酵;尿素的主要来源是酱香大曲。There are three key stages in the production process of Jiangxiang Baijiu,i.e.,stacking fermentation,in-pit fermentation,and distillation.In order to study the main generation link of ethyl carbamate and its precursors,we tracked the content of EC and its precursors in the raw materials in the whole production process of Jiangxiang Baijiu,and calculated the total carrying/generation amount of EC and its precursors by the raw materials in each process.The results show that the main source of EC is the in-pit fer-mentation and distillation processes;the main source of cyanide is the in-pit fermentation process;the main source of urea is Jiangx-iang Daqu.

关 键 词：氨基甲酸乙酯 氰化物 尿素 来源迁移 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]