Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China.
College of Biology and Environmental Engineering, Zhejiang Shuren University, No. 8 Shuren Street, Hangzhou 310015, China.
Food Chem. 2014;152:108-12. doi: 10.1016/j.foodchem.2013.11.135. Epub 2013 Dec 1.
Ethyl carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (p<0.01). Urea increased during yellow rice wine fermentation and was above 20 mg/kg after the wine was fried; urea contributed to EC formation when the fried wine was cooled slowly. These results indicate that it is necessary for industry to optimize the wine frying conditions, such as temperature, time and cooling process in order to decrease EC formation.
在黄酒生产和储存过程中分析了乙基氨基甲酸酯（EC）。EC 在发酵过程中缓慢增加，在油炸和灭菌后迅速增加。快速冷却至 30°C 比自然冷却形成的 EC 少。高温和长时间储存会增加 EC 的形成。储存 400 天后，在 4°C、室温（25°C）和 37°C 下，EC 分别从 74.0 增加到 84.2、131.8 和 509.4μg/kg，油炸酒与 2011 年市售酒之间存在显著差异（p<0.01）。在黄酒发酵过程中，尿素增加，油炸后超过 20mg/kg；当油炸酒缓慢冷却时，尿素有助于 EC 的形成。这些结果表明，工业上有必要优化油炸条件，如温度、时间和冷却过程，以减少 EC 的形成。
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