摘要
氨基甲酸乙酯(Ethyl Carbamate,EC)作为广泛存在于酿造酒中的2A类致癌物质,是威胁饮酒人群健康安全的潜在因素之一。由于在原料和发酵方式上存在明显差异,EC在不同酿造酒中的含量水平和产生过程不尽相同,这也限制了一些已有控制措施的应用范围。本文主要综述了各类酿造酒中EC的污染水平及其摄入风险,概括了与之相关的形成机制和控制措施,为消费者和酿造酒生产企业提供参考。
Ethyl carbamate(EC),as a type 2 A carcinogen widely existing in brewing wine,is one of the potential factors threatening the health and safety of drinking people. The content level and production process of EC in different brewing liquors are different,because there are obvious differences in raw materials and fermentation methods,which also limit the application scope of some existing control measures for EC. The pollution level and intake risk of EC in various brewing liquors are reviewed in this paper,and the formation mechanism and control measures of EC are summarized. This review aim to provide references for brewing consumers and producers.
作者
林宜锦
欧梦莹
关统伟
张习超
尚治豪
李东
张家旭
赵小林
LIN Yi-jin;OU Meng-ying;GUAN Tong-wei;ZHANG Xi-chao;SHANG Zhi-hao;LI Dong;ZHANG Jia-xu;ZHAO Xiao-lin(Microbiology Institute of Xihua University,College of Food and Engineering,Xihua University,Chengdu 610039,China;Chengdu Shuzhiyuan Wine Co.,Ltd.,Chengdu 611335,China)
出处
《食品工业科技》
CAS
北大核心
2019年第11期358-364,共7页
Science and Technology of Food Industry
基金
成都市高校人才创新服务资助项目(017-RC03-00014-CG)
成都市产学研联合实验室资助项目:蜀之源酒业—西华大学产学研联合实验室(015-YF04-00052-JH)
企业委托:白酒产业发展科技服务协议(172243)
关键词
酿造酒
氨基甲酸乙酯
摄入风险
形成机制
控制措施
brewing liquor
ethyl carbamate
intake risk
formation mechanism
control measures
