摘要
参照GB 5009.233—2014的处理方法,利用GC-MS (气质联用技术)测得氨基甲酸乙酯(EC)含量。选用壳聚糖复配硅藻土进行改性试验,研究改性硅藻土对广东地区客家黄酒中EC的减除效果。通过单因素试验,确定以复配质量比(壳聚糖︰硅藻土)、固液体积比(壳聚糖︰5%CH3COOH溶液)、搅拌时间作为因素水平;根据正交试验结果得出最优改性方案:复配质量比1.2︰20、固液体积比1︰60、加热搅拌1 h,此时所制得的改性材料对EC的去除效果最好,去除率可达62.67%。
Refer to the method of GB 5009.233—2014,and the content of ethyl carbamate(EC)was determined by GCMS(Gas chromatography-mass spectrometry).The modified experiment of chitosan compounded diatomite was carried out to study the effect of modified diatomaceous earth on EC removal in Hakka rice wine in Guangdong area.Through the single factor experiment,it was determined that the compounding ratio(chitosan︰diatomaceous earth),the solid-liquid ratio(chitosan︰5%CH3 COOH solution),and the stirring time were used as the factor level.Moreover,the optimum conditions for the removal of ethyl carbamate by modified diatomite were as follows:compounding ratio 1.2︰20,solid-liquid ratio 1︰60,and reaction time 1 h.Obtained by modifying Celite experiments under optimal process condition,ethyl carbamatee removal rate was 78.91%.
作者
曹甜
刘晓艳
白卫东
赵文红
CAO Tian;LIU Xiaoyan;BAI Weidong;ZHAO Wenhong(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Guangdong Engineering Center for Lingnan Specialty Food,Guangzhou 510225)
出处
《食品工业》
CAS
北大核心
2019年第8期201-204,共4页
The Food Industry
基金
广州市科技计划项目“广式传统发酵制品中氨基甲酸乙酯控制技术研究及其示范”（201803020012）
广东省科技计划项目“新型客家黄酒关键技术研究与产业化”（2013B090600157）
广东省自然科学基金“广东客家黄酒中中氨基甲酸乙酯及其前提物质的代谢机制研究”（20184A03031592）
广东省联合培养研究生师范基地项目“仲恺农业工程学院-广东十二岭酒业有限公司”（粤教研函[2016] 39号）
仲恺农业工程学院研究生科技创新项目（KJCX2017002)
