白酒中氨基甲酸乙酯形成途径及影响因素的研究进展

Research Progress in Formation Pathways and Influencing Factors of Ethyl Carbamate in Baijiu

氨基甲酸乙酯是2A类致癌物质,主要存在于发酵食品中。随着中国白酒在酒精饮料市场上的占比份额逐渐增大,人们对氨基甲酸乙酯的关注度也逐渐增加。本文对白酒中氨基甲酸乙酯研究现状、形成途径和白酒酿造不同阶段影响氨基甲酸乙酯形成因素进行综述,以期为中国白酒产品安全风险评估提供依据,建立白酒中氨基甲酸乙酯限量标准,提高我国白酒饮用安全性以及白酒产业的可持续健康发展理论基础。

Ethyl carbamate is a class 2A carcinogen,which mainly exists in fermented foods.With the increasing share of Baijiu in the alcoholic beverage market,people’s attention to ethyl carbamate increases.This paper reviews the research progress in the forma-tion pathways and influencing factors of ethyl carbamate in different production stages of Baijiu,so as to provide a theoretical basis for the safety risk assessment of Baijiu,the establishment of the limit standard of ethyl carbamate in Baijiu,the improvement of Bai-jiu drinking safety,and the sustainable and healthy development of Baijiu industry.