黄酒中氨基甲酸乙酯的研究进展

Research progress on ethyl carbamate of Huangjiu

氨基甲酸乙酯(EC)是发酵食品和酒精饮品在发酵或贮存过程中产生的对人类健康存在潜在危害的一种物质。近年来,随着黄酒产业的兴起,在有关黄酒中氨基甲酸乙酯的控制的食品质量安全问题也越来越受到人们的关注。该文在检索近年来氨基甲酸乙酯相关文献和标准的基础上,对发酵产品中氨基甲酸乙酯的形成机理,以及黄酒食品安全性评价、氨基甲酸乙酯检测方法及其含量控制等方面的国内外研究现状进行综述,旨在为黄酒生产中降低氨基甲酸乙酯的含量、提升黄酒品质提供借鉴和参考。

Ethyl carbamate(EC)is a potentially harmful substance to human health,which produced during fermentation or storage of fermented food and alcoholic beverage.In recent years,with the rise of Huangjiu(Chinese rice wine)industry,people pay more and more attention to the control of ethyl carbamate in the quality and safety of Huangjiu.On the basis of searching the literatures and standards of ethyl carbamate in recent years,the formation mechanism of ethyl carbamate in fermented products and the food safety evaluation of Huangjiu were studied in the paper.The present situation of research on determination method and content control of ethyl carbamate at home and abroad were reviewed,aiming to provide reference for reducing the content of ethyl carbamate and improving the quality of Huangjiu.