Analysis and control of ethyl carbamate in Chinese rice wine

作者：Geng, Yu-Huan; Lv, Fen; Huang, Wei-Xiong; Li, Guo-Ji

来源：Modern Food Science and Technology, 2013, 29(9): 2271-2274+2324.

• Analysis and controls
• Chinese rice wine
• Ethyl carbamate
• GC/MS
• Orthogonal experiment
• Treatment temperature
• Urease
• Yellow rice wines

Ethyl carbamate (EC) is one of the carcinogenic substances in rice wine. The content of ethyl carbamate in 42 yellow rice wines from Guangdong market were analyzed by GC/MS in this paper. 28 samples contained EC of more than 30 μg/kg, being 66.67% of the total sample tested, 7 samples showed high EC content of more than 100 μg/kg (standard for EC content in Japanese sake), with the maximum value of up to 1210 μg/kg. The effect of urease on content of EC was studied. It was found that that adding urease into the yellow rice wine can reduce the content of urea and break the main pathway for the production of EC. So the content of EC can be reduced. Based on the single element experiment, the conditions for urease treatment in wine were optimized by orthogonal experiment as follows: urease concentration 150 mg/L, treatment temperature 25°C, pH 3.5 and treatment time 10 days. Under these conditions, the content of ethyl carbamate could reduce by 45.83%.

• 出版日期2013-9
• 单位华南理工大学; Centers for Disease Control and Prevention