湘产浓香型白酒酿造过程中氨基甲酸乙酯含量变化规律

Variation of ethyl carbamate content in the brewing process of strong-flavour liquor in Hunan Province

目的:提高湘产浓香型白酒的安全性。方法:采用气相色谱—质谱联用仪分析浓香型白酒原粮、窖泥、酒糟、酒醅、基酒中的氨基甲酸乙酯(EC)含量。结果:各工艺阶段中,基酒中的氨基甲酸乙酯平均含量最高,酒头和酒尾EC含量显著性检验P=0.041<0.05,差异显著,且酒头的EC含量高于酒尾;中间段基酒EC含量与酒头、酒尾间显著性检验P值分别为0.516,0.071,不同层酒醅、基酒EC含量显著性检验P值分别为0.770,0.980,不显著。基酒中的EC含量随贮藏时间的延长有不同程度的升高,绝对增长幅度为酒头>中间段基酒>酒尾。结论:湘产浓香型白酒酿造过程中,酒头的EC含量明显高于酒尾和中间段基酒,“掐头”有助于控制成品白酒中的EC含量。

Objective:This study aimed to improve the safety of the strong-flavour liquor in Hunan Province.Methods:The content of ethyl carbamate in raw grains,pit mud,distiller’s grains,fermented grains and base liquor was detected by gas chromatography-mass spectrometry.Results:In each technological stage,the average concentration of ethyl carbamate in base liquor was the highest,and the significant test of EC content of head liquor and tail liquor P<0.05,there was a significant difference between the two,and the head liquor was higher than the tail liquor.The significance test P values of EC content in the middle liquor between head liquor,tail liquor were 0.516 and 0.071,and the significance test P values of EC content in different layers of fermented grains and base liquor were 0.770 and 0.980,which showed no significant difference.The EC content in base liquor increased with the extension of storage time,and the absolute growth range was head liquor>middle liquor>tail liquor.Conclusion:During the brewing process of Hunan Strong-flavour Liquor,the EC content of the head liquor was significantly higher than that of the tail liquor and the middle liquor,and"Pinching the head"helped to control the EC content in white spirit.