酿造酒中氨基甲酸乙酯控制的研究进展及对中国黄酒的借鉴

Research progress in the control of ethyl carbamate in fermented alcoholic beverages and its references giving for Chinese rice wine

人体潜在致癌物-氨基甲酸乙酯(EC)是发酵酒精饮料(中国黄酒、葡萄酒、日本清酒等)酿造过程中伴随产生的副产物,不少国家对市场上各酒种中EC的含量制定了严格的限定标准。黄酒是我国特有传统酒种,当前黄酒中EC含量较高的现状已成为制约我国黄酒业发展尤其是国际化发展的瓶颈之一。本文就近些年国内外已报道的酿造酒中EC形成机理及控制策略研究的现状进行综述,并分析给予中国黄酒的借鉴作用,以期为解决中国黄酒的EC问题提供思路。

The probable human carcinogen ethyl carbamate（EC） is the brewing byproducts of fermented alcoholic beverages （Chinese rice wine,wine,Japanese sake,etc.）. Many countries developed strict limitation standards on the EC content in various kinds of wine on the market. Chinese rice wine is a unique,traditional wine in China. At present,high levels of EC content in Chinese rice wine has become a serious bottleneck in the development,especially in the international development,of the industry of Chinese rice wine. This review focused on the EC formation mechanisms and controlled strategies to fermented alcoholic beverages,and analyzed the references giving for Chinese rice wine to sovle its EC problem.