传统黄酒发酵过程中精氨酸、瓜氨酸、鸟氨酸浓度变化规律的研究

Concentration changes of arginine,citrulline and ornithine during traditional rice wine fermentation

氨基甲酸乙酯主要存在于发酵性食品中,属于发酵性食品生产过程中的一种副产物,是一种基因致癌物。而氨基甲酸乙酯的主要前体物质之一是瓜氨酸。利用传统的分光光度法,深入探究了黄酒发酵过程中精氨酸,鸟氨酸,瓜氨酸的浓度变化规律,并且证明在麦曲的糖化过程中也有瓜氨酸的生成,为黄酒中氨基甲酸乙酯的含量控制打下基础。

Ethyl carbamate （EC）, a by-product of food fermentation, occurs naturally in fermented foods. EC is a kind of genotoxic carcinogens. Cit- rulline is a precursor of EC. The concentration changes of arginine, citrulline and omithine during the rice wine fermentation were investigated by spectrophotometry. It was indicated that citrulline could also be produced during saccharification. The results provided basic data to control the level of EC in rice wine.