葡萄酒中氨基甲酸乙酸含量的分析

Analysis of Ethyl Carbamate Concentration in Wine

葡萄酒中氨基甲酸乙酯(EC)具有潜在毒性,其主要来源是由精氨酸分解而产生的尿素。固相微萃取-色谱/质谱法(SPME-GC/MS)已被国际权威机构纳入葡萄酒中EC含量标准检测方法。一般红葡萄酒比白葡萄酒较易形成EC,甜型红葡萄酒比干型红葡萄酒易形成EC。而葡萄酒pH低易导致EC产生,葡萄酒中EC的产生量与乙醇浓度呈正比;不同品种类型葡萄酒中EC形成速率是不同的。葡萄酒中EC的去除方法应严格执行葡萄种植、葡萄酿酒与葡萄酒贮藏管理标准,并结合葡萄酒酒类除酯新技术应用。

Ethyl carbamat （EC） in wine has some latent toxicities, and its main source is carbamide which is from arginine in wine. Solid phase microextraction gas chromatography-mass spectrometry has been brought into the standard examination method of EC concentration in wine by some international authority organizations. As a general rule, red wines have higher EC concentration than white wines, as well as sweet red wines higher than dry red wines. But low pH of wine causes easy production of EC. Concentrations of EC and alcohol in wine show positive corelation. The EC formation rate is different with various types of wines. The methods for removing EC in wine should be combined with new technology for eliminating ester in wines, strictly according to standard management of grape planting, wine fermentation and wine store.