不同吸附材料对凤香型白酒中氨基甲酸乙酯去除的影响研究  

Influence of different adsorption materials on the removal of ethyl carbamate from Feng-flavor Baijiu

作　　者：郝丽刚 张万众 胡景辉 孙守营 王增强 杨攀华 任俊宇 韩兴林 王德良 HAO Ligang;ZHANG Wanzhong;HU Jinghui;SUN Shouying;WANG Zengqiang;YANG Panhua;REN Junyu;HAN Xinglin;WANG Deliang(School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;International Joint Research Center of Quality and Safety ofAlcoholic Beverages,Beijing 100015,China;Shandong Red Sun Wine Group Co.,Ltd.,Jining 272000,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院有限公司,北京100015 [3]国家酒类品质与安全国联合研究中心,北京100015 [4]山东红太阳酒业集团有限公司,山东济宁272000

出　　处：《中国酿造》2025年第3期36-41,共6页China Brewing

基　　金：国家重点研发计划(2022YFD2101205)。

摘　　要：氨基甲酸乙酯(EC)是一种潜在的基因致癌物,广泛存在于酿造酒中,而我国部分白酒中EC含量高于国际标准150μg/L,严重威胁饮酒消费者健康安全。该研究通过选用不同种类的具有吸附性能的材料去除凤香型白酒中EC,通过对其去除率、风味物质损失和感官品评三个方面综合评价,筛选出性能较好的吸附材料。结果表明,筛选出3种吸附材料:硅藻土3号、5号和树脂D751,对应的EC去除率分别为24%、25%和31%。气质联用(GC-MS)技术分析处理后的酒体中风味物质含量结果显示,树脂D751对酒体中风味物质含量损失较大,尤其是对酯类和醛类的损失率高达50%以上,而硅藻土3号和5号则对风味物质含量损失较小,对酯类、醇类、醛类损失率分别为11%和11%、6%和2%、6%和14%。经感官品评,硅藻土3号和5号对酒体香气的影响较小,且硅藻土5号的酒体口感较优于3号。因此,硅藻土5号是一款较适合去除酒体EC的良好吸附材料。Ethyl carbamate(EC)is a potential gene carcinogen and widely exists in brewing liquor,but EC content in some Chinese Baijiu is higher than the international standard 150μg/L,which seriously threatens the health and safety of drinking consumers.In this study,different kinds of adsorbent materials were selected to remove EC from Feng-flavor Baijiu,and the adsorption materials with better performance based on EC removal rates,flavor substances loss and sensory evaluation.The results showed that 3 adsorption material:diatomite No.3,No.5 and resin D751 were selected,and the corresponding EC removal rates were 24%,25%and 31%,respectively.Resin D751 had a greater loss of flavor substances in liquor,especially,the loss rates of esters and aldehydes were more than 50%.However,diatomite No.3 and 5 had a smaller loss of flavor substances,the loss rates of esters,alcohols and aldehydes were 11%,11%,6%and 2%,6%,14%,respectively.According to the sensory evaluation,diatomite No.3 and No.5 had little influence on the aroma of the liquor,diatomite No.5 had better body taste than No.3.In conclusion,diatomite No.5 was selected as a suitable adsorbent to remove EC in liquor.

关 键 词：氨基甲酸乙酯 凤香型白酒 吸附材料 去除 风味 感官品评 

分 类 号：TS262.3[轻工技术与工程—发酵工程]