白酒中氨基甲酸乙酯含量检测与分析

Determination and Analysis of Ethyl Carbamate in Liquor

氨基甲酸乙酯(EC)是一种基因致癌物,应用GC/MS方法对3种香型白酒和原酒中的氨基甲酸乙酯含量进行检测分析。结果表明,浓香型白酒中EC含量范围为19.6μg/kg^288μg/kg,其中低端白酒比中高端白酒含量较低;酱香型白酒中EC含量均值小于100μg/kg,小曲清香白酒中的EC含量为25.5μg/kg^92.3μg/kg;相比原酒中老窖明显高于新窖,随着贮存时间的增加EC含量逐渐降低。

Ethyl Carbamate(EC) is a gene carcinogen, and GC/MS method was used to detect the content of EC in three kinds of flavor liquor and raw wine. The results showed that the content of EC in Luzhou-flavor liquor was 19.6μg/kg^288μg/kg, and the content of EC in low-end liquor was lower than that in middle-high-end liquor. The content of EC in Maotai liquor was less than 100μg/kg, about25.5μg/kg^92.3μg/kg in Xiaoqu Fen-flavor Liquor, the original wine in the old cellar was significantly higher than the new cellar, with the storage time increased EC content gradually reduced.