摘要
白酒中氨基甲酸甲酯的来源和形成机理主要有:①在已发酵的和未蒸馏的酒精饮料中尿素和甲醇自发的化学反应生成氨基甲酸甲酯;②以谷物为原料生产的酒精中,氨基甲酸甲酯形成的途径来源于谷物的氰化物前体在发酵和蒸馏时反应形成的氰酸盐,氰酸盐在酒精中转化为氨基甲酸甲酯。对样品的预处理方法有超临界流体萃取法(SFE)、固相萃取法(SPE)、固相微萃取法(SPME)和基质固相分散萃取法(MSPDE)等;氨基甲酸酯类农药残留量的测定方法主要有气相色谱-质谱联用(GC/MS)和液相色谱与质谱联用技术(LC/MS)。(孙悟)
The source and formation mechanism of methyl carbamate in liquor covered the followings： （1）methyl carbamate formed by spontaneous chemical reaction of carbamide and methanol in fermented and undistilled alcoholic beverage;（2）in alcohol produced by grains as raw materials, cyanide precursor of grains formed into cyanate during fermentation and distillation, which further developed into methyl carbamate in alcohol. The pretreatment methods of the samples included Supercritical Fluid Extraction （SFE）, Solid-phase Extraction （SPE）, Solid-phase Micro-extraction （SPME）, Matrix Solid-phase Disperse Extraction （MSPDE） and so on. The determination methods of carbamate pesticides residue included gas chromatography and high performance liquid chromatography （GC/MS） and LC/MS. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第9期21-24,共4页
Liquor-Making Science & Technology
基金
四川省科技厅项目资助。
关键词
白酒
氨基甲酸甲酯
农药
残留量
测定
liquor
methyl carbamate
pesicide residue
determination
