Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Food Chem. 2017 Oct 15;233:174-181. doi: 10.1016/j.foodchem.2017.04.113. Epub 2017 Apr 20.
It was studied that gallic and protocatechuic acids played important roles in ethyl carbamate (EC) forming. Gallic and protocatechuic acids can reduce the arginine consumption through inhibiting the arginine deiminase enzyme. Therefore, they are generally added to regulate EC catabolism in the course of yellow rice wine leavening at the third day. In this work, gallic and protocatechuic acids made little influence on the growth of Saccharomyces cerevisiae. Besides, the addition of 200mg/L gallic or protocatechuic acid could prevent the transformation from urea/citrulline to EC. Gallic acid showed better inhibiting effect that the content of EC could be reduced by 91.9% at most. Furthermore, the production of amino acids and volatile flavor compounds are not markedly affected by phenolic compounds. The discoveries reveal that EC can be reduced by supplying gallic acid or protocatechuic acid while yellow rice wine leavening.
研究表明没食子酸和原儿茶酸在形成氨基甲酸乙酯（EC）方面发挥着重要作用。没食子酸和原儿茶酸可以通过抑制精氨酸脱亚氨酶酶来减少精氨酸的消耗。因此，它们通常被添加到黄酒发酵的第三天来调节 EC 的分解代谢。在这项工作中，没食子酸和原儿茶酸对酿酒酵母的生长几乎没有影响。此外，添加 200mg/L 的没食子酸或原儿茶酸可以防止从尿素/瓜氨酸向 EC 的转化。没食子酸表现出更好的抑制效果，最多可将 EC 的含量降低 91.9%。此外，氨基酸和挥发性风味化合物的产生不受酚类化合物的显著影响。这些发现表明，在黄酒发酵过程中，通过添加没食子酸或原儿茶酸可以降低 EC 的含量。
