摘要
致癌物质氨基甲酸乙酯广泛存在葡萄酒和其他发酵饮料中,主要来源于酵母代谢精氨酸生成的尿素。乙醇与N—氨甲酰化合物反应生成氨基甲酸乙酯。用从发酵乳杆菌提取的酸性尿酶分解尿素和限制葡萄园中氮肥施用量的方法减少葡萄酒中氨基甲酸乙酯含量。
Ethyl carbamate, a carcinogen, is found widely in wines and many fermented beverages. The major source was shown to be urea from yeast metabolism of arg- inine. Ethyl carbamate was formed through the reaction of alcohol with N--carba- myl compounds Several approaches have been made including removal of excess urea by acid urease, an enzyme preparation from strain Lactobacillus fermentum, and prevention of over--fertilization of vineyard in order to eliminate ethyl car- bamate from wine.
