酱香型白酒酿造过程中氨基甲酸乙酯前体来源解析  

Source analysis of ethyl carbamate precursors during sauce-flavor liquor production

作　　者：尹子瑞 赵鑫锐[1,2,3] 堵国成 YIN Zirui;ZHAO Xinrui;DU Guocheng(School of Biotechnology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;The Key Laboratory of Carbohydrate Chemistry and Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]江南大学,工业生物技术教育部重点实验室,江苏无锡214122 [3]江南大学,未来食品科学中心,江苏无锡214122 [4]江南大学,糖化学与生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2025年第4期170-176,共7页Food and Fermentation Industries

基　　金：国家轻工技术与工程一流学科自主课题(LITE2018-08)。

摘　　要：氨基甲酸乙酯(ethyl carbamate,EC)广泛存在于白酒中,由于其具有致癌性,对我国白酒品质和国民健康产生了负面影响,因此明确其形成机制十分必要。但酱香型白酒生产工艺复杂,EC的形成机制尚不清楚。该研究旨在明确酱香型白酒酿造过程中EC前体的来源,分析不同工艺阶段中的EC前体含量变化规律,为进一步明确EC的形成机制奠定基础。通过检测分析不同原辅料中EC前体含量,明确了EC前体的主要来源是大曲。通过检测分析不同工艺节点的EC及其前体的含量,明确了酱香型白酒中EC的主要形成阶段是蒸馏阶段,氰化物是蒸馏阶段的主要前体。模拟反应实验表明,高粱中的蜀黍糖苷是氰化物的主要来源,这一结论也与氰化物在发酵过程中的含量变化规律相符。最后,从白酒酒醅中筛选得到了一株与生氰糖苷形成氰化物密切相关的热带假丝酵母(Candida tropicalis)。该结果为后续调控酱香型白酒中的EC含量提供了思路。Ethyl carbamate(EC)extensively exists in Chinese liquor.Due to its carcinogenicity,there is a negative impact on the quality of liquor and national health.It is necessary to identify its formation mechanism.However,the production process of sauce-flavor liquor is complicated and the formation mechanism of EC is still unclear.The purpose of this study was to identify the source of EC precursors during the production of sauce-flavor liquor.This study also analyzed the EC metabolism in different process stages and laid a foundation for further clarifying the formation mechanism of EC.According to the detection of EC precursors in different raw materials,it was indicated that the main source of EC precursors was Daqu.By detecting the concentration of EC and its precursors in different stages,it was indicated that the main forming stage of EC was the distillation and cyanide was the main precursors during the distillation.The simulated results showed that dhurrin from sorghum was the main source of cyanide,which was consistent with the change of cyanide concentration during fermentation.Finally,a Candida tropicalis was selected from the fermented grains which was related to the metabolism of cyanogenic glycosides.This study provided a reference for further study on the elimination of EC during the production of sauce-flavor liquor.

关 键 词：氨基甲酸乙酯 酱香型白酒 尿素 氰化物 瓜氨酸 生氰糖苷 

分 类 号：TS262.33[轻工技术与工程—发酵工程]