摘要
氨基甲酸乙酯(EC)自然产生于发酵食品、烘焙食品和饮料酒中[1]。2007年世界卫生组织国际癌症研究机构将氨基甲酸乙酯归为2A类致癌物[3]。通过前期实验,结果发现清香型白酒中氨基甲酸乙酯快速增长的生产环节是白酒的贮存阶段。不同的贮存环境对氨基甲酸乙酯的形成有着重要的影响,通过对环境、温度、贮存容器等因素的研究,提出了有效减缓白酒贮存过程中氨基甲酸乙酯含量上升的贮存条件以及生产管理措施。
Ethyl carbamate occurs naturally in fermented foods,baked goods,and Beverages 1.In 2007,the International Agency for Research on cancer of the World Health Organization classified EC as a class 2A carcinogen.The results showed that the rapid increase of EC Qingxiangxing Baijiu was the storage stage of liquor.Different storage environments have important effects on the formation of Ethyl Carbamate,and through the study of the Environment,temperature,storage containers and other factors,the storage conditions and production management measures to effectively reduce the increase of EC content in liquor during storage were put forward.
作者
高晓娟
王凤仙
李文硕
石潇璇
GAO Xiaojuan;WANG Fenxiang;LI Wenshuo;SHI Xiaoxuan(Shanxi Xinghuacun Fenjiu Distillery Co.,Ltd.,Fenyang 032205,Shanxi,China)
出处
《酿酒》
CAS
2020年第6期90-93,共4页
Liquor Making
关键词
清香型白酒
贮存
氨基甲酸乙酯
Qing xiang xing Baijiu
Distillation
Ethyl carbamate
