摘要
氨基甲酸乙酯(EC)是葡萄酒中的有毒物质。阐述葡萄酒中EC的毒性机理、生物合成途径,以及影响葡萄酒中EC含量的因素并相应提出控制方法,叙述世界各国对酒精饮品中EC的安全限量,为中国尽早制定相应安全标准提供理论依据和参照的标准。
Ethyl carbamate is a toxic substance in wine. Its toxic mechanism, and biosynthesis pathways were summarized, and the relative control solution according to the influence factors to the content of EC in wine was provided. The EC limit concentrations in alcohol drinks of some countries were given and reference standards and th-retical foundation for making our limitation in the future were provided.
作者
刘宁
赵志军
刘延波
杨向科
潘春梅
LIU Ning, ZHAO Zhijun, LIU Yanbo, YANG Xiangke, PAN Chunmei(Henan University of Animal Husbandry and Economy,Zhengzhou 45004)
出处
《食品工业》
CAS
北大核心
2018年第10期272-274,共3页
The Food Industry
基金
河南高等学校重点科研项目17A210015
