Study on the changing concentration of ethyl carbamate in yellow rice wine during production and storage by gas chromatography/mass spectrometry

被引：39

作者：

Wu, Hongmiao ^{[1
]}

Chen, Li ^{[1
]}

Pan, Guoshao ^{[1
]}

Tu, Chunyu ^{[1
]}

Zhou, Xiaoping ^{[1
]}

Mo, Liuye ^{[2
]}

机构：

[1] Shaoxing Ctr Dis Control & Prevent, Shaoxing 312071, Zhejiang, Peoples R China

[2] Zhejiang Univ, Hangzhou 310027, Zhejiang, Peoples R China

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2012年 / 235卷 / 05期

关键词：

Ethyl carbamate; Yellow rice wine; GC/MS; LIQUID-CHROMATOGRAPHY; RISK ASSESSMENT; BEVERAGES; URETHANE;

D O I：

10.1007/s00217-012-1807-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ethyl carbamate (EC) is a carcinogen that existed wildly in yellow rice wine. Raw materials, semi- and finished wines were tested by gas chromatography/mass spectrometry as soon as being collected from factories. EC was not detected in rice and wheat starter, while it was detected after fermentation, sterilization and storage. Results indicate that EC is mainly generated from the processes of wine boiling, jar-filling and storage. As a result, production technology is suggested to be improved so as to reduce the concentration of the EC. Furthermore, yellow rice wine is advised to be stored at 4 A degrees C and consumers are proposed to choose fresh wine.

引用

页码：779 / 782

页数：4

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